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Hi, I'm Mathias from BrauArt Sausenheim for everybody who did not watch the first movie.
We have a family reunion today, and for that we are making some spare ribs and of cause Beer.
I will show you how we make our ribs.
Let's go, follow me
Welcome to our smoker,
it has a nice side firebox.
We use charcoal
for the main heat
and well rested beechwood for the smoke.
and well rested beechwood for the smoke.
You can buy spare ribs in any good supermarket
The ribs have been dry rubbed, you can find many recipes on the internet,
as well as for the mop sauce
We use a quite low temperature (95°C or 203.00° Fahrenheit),
70°C at the moment,
and grill them for 5-6 hours.
Now let's have look, that will be a good day!!
After 1-2 hours we will start to pack the ribs in aluminum foil,
that will make the ribs really tender
The ribs will come into a cool box, after 5 hours of grilling, to let them rest for 30min.
I will give you guys updates for the rest of the day and show you all the steps.
Cheers and cu later.
This is our draft beer,
we are using a stripped down version of our Admerale for that.
Less alcohol and for a nice family party this is the perfect fit.
By the way, notice the shirt! It was designed by my brew-buddy Markus Adler who could not make it today.
Markus thank you for this nice gift and we will use it for merchandise.
ups, half hour till we pack the ribs into aluminum foil. Let's mop them one more time
Mop is a sauce that is used to keep the ribs moist and preventing them from getting dry.
We do this every 15-30 min,
as long their open on the grill.
It is quite important to move the ribs
from time to time
because the ones in the front
get more heat
than the ones at the back
Cheers cu in 30min for packaging.
Hi half hour is over.
We are packing
the ribs
in foil now.
Notice that we combine the rest of the mop with ribs. Watch
One more tip, from my side:
point the bones always up,
because if you point them down you can scratch holes into the foil.
You will loss all of the mop
Makes a big mess
and the ribs will be dry.
Well, that's it. Ribs are packed.
I will put some wood on the fire
not for smoke
but for getting the heat up again
We will meet again after 4 hours.
Welcome back we have 6:45pm
The spear ribs are done
and I will put them into the cool box.
Prost!
Let's have a look!
Adding some homemade BBQ sauce
Very important
later, after we rested the ribs,
we will use the moist and grease
and put it back into the BBQ sauce.
Combined with good beer
that's heaven.
Hi, ribs are all done
it is 7pm.
Why are we doing all this?
I mean you can get spear ribs from quite many places,
but not always how they should be.
Watch
Our ribs,
That are spare ribs! Good bye and see you next time.