Ribs with the 3-2-1 method
You can cook ribs in the smoke of the Kamado using the 3-2-1 method, in which the ribs are first smoked for three hours on low heat and then wrapped in Butcher
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Cooking tools:
- Grill
- Butcher paper
- Baster
- Spray bottle
- Fork
- Kitchen scale
- Measuring cup
- Aluminum foil
Ingredients
- 4–5 racks of pork ribs
- 2–4 dl spice rub
- Roughly 1 dl soft brown sugar
- Roughly 250 g butter
- Apple juice from a spray bottle
- BBQ sauce
- Butcher Paper
- Smoking wood chunks
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