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
Heat the Mustang Kamado to roughly 120 °C with charcoal. At the beginning of the smoking phase, place 4–6 smoking wood chunks over the ember bed. Season the ribs with the spice rub. Now, we will use the 3-2-1 method, i.e., smoke the ribs on low heat (100–120 °C) for three hours and then wrap them in Butcher Paper for two hours. Before wrapping, spray the ribs lightly with apple juice, for example. Add dabs of butter and soft brown sugar inside the paper as well. For the last one hour, cook the ribs without paper in a higher temperature (e.g., 130–150 °C), regularly basting them with BBQ sauce.
The ribs will be done in roughly six hours, depending on their size and cut. The most important thing is to understand when the ribs are done. The easiest way to determine this is to test the tenderness with a fork, for example. Another sign of doneness is when the ends of the bones are sticking out from the meat.
