SHARPEN YOUR BBQ ACT DELIGHT IN PERFORMANCE

A BBQ Expert Shows You How to Up Your Grill Game

Develop your grilling skills under the guidance of an experienced grill master. Michael Kratz, alias Mitch Barbecue, has created new recipes especially to help you put in a stellar performance during your next barbecue. The chef and head of the Weber Grill Academy in Rheinfelden shows you how to create four impressive dishes that you can wow your guests with. Watch the videos below to find out what’s behind a successful barbecue and learn new tips and tricks directly from the expert.

Smoked Spare ribs

Our shopping list for 2:

1.5 kg spare ribs

For the rub:

2 tbsp salt
1 tbsp brown sugar
2 tsp sweet paprika powder
1 tsp white pepper
½ tsp garlic powder
½ tsp onion powder

For the mop sauce:

200 ml apple juice
50 ml apple vinegar

For the glaze:

5 tbsp honey
2 tbsp apple juice

For the homemade BBQ sauce:

1 chili
1 onion
1 garlic clove
1 tbsp butter
1 tbsp brown sugar
2 tbsp mustard
250 ml apple juice
50 ml apple vinegar
1 dash soy sauce
100 g ketchup
50 g tomato paste
Salt
Freshly ground pepper

Additional accessories: smoker and apple-scented smoking chips

Preparation:

If not yet done by the butcher, trim the meat with a sharp knife and remove the fine silver membrane. Then rinse under cold water, dab and check carefully for any bone fragments.

Mix the ingredients for the rub thoroughly and rub generously into the meat 30 minutes before grilling. Mix the apple juice and cider vinegar for the mop sauce, stir the ingredients for the glaze together until smooth and set both aside; if possible, let stand for half an hour.

Water a handful of smoking chips a good half hour in advance and fill the smoking box with them. If you are using a gas grill, place the smoking box onto direct heat – the switched-on burner. If you are using a charcoal grill, place the wood chips directly onto the embers. Add the chips right at the beginning and let them smoke; they will go out after about 30 to 45 minutes. For smoking, put the lid on grill and let the smoky notes soak well into the meat. From about 60° C onwards, the meat fibers will be sealed and no additional smoke flavor will be absorbed.

Prepare the BBQ sauce while the meat is on the grill: remove the seeds from the chili and cut it into fine strips. Peel the onion and the garlic clove. Finely dice the onion, sauté the butter in a frying pan, add the onion and garlic clove. Add the brown sugar and caramelize it, then add the mustard and chili strips, simmer briefly and deglaze with apple juice, apple vinegar and soy sauce. Reduce the liquid to half, puree it, then add ketchup and tomato paste. Finally, season to taste with salt and pepper and briefly bring to a boil again.

Smoke the spare ribs for four to five hours in the indirect zone at about 110° C. Brush on the mop sauce every half hour, and the glaze 30 minutes before the ribs are done.

Before serving, carefully slice the meat between the ribs with a long precision knife, arrange the ribs on plates and serve with the BBQ sauce.