How do you make spare ribs?

The classic 3-2-1 method goes like this:

1. remove silver skin
2. rub with Barbecue RUB by choice e.g. Memphis Dust
3. At least 2 hours rest overnight.
4. three hours at 110 – 120° with closed lid smoken (gas grill, ball, smoker, pellet grill, charade)
5. steam for two hours with a little liquid (apple juice, beer, wine), likewise about 120°
6. Brush with barbecue sauce and glaze again 30 – 60 min.

Finally, you have to cook the meat of the ribbing nicely so that the collagen is converted into gelatin and it is no longer tough.

Of course there are other ways.

I’ve already seen people who prefabricated the ribbed steam pressure pot and then only glazed on the grill.

In the vacuum bag sous Vide also proceeds naturally, but does not save time compared to 3-2-1.