Welcome your guests with an impressive BBQ menu consisting of spare ribs and pulled pork, which is prepared in your smoker at the same time. For the steaming phase, we use an IKEA oven tray instead of aluminum foil, which is an excellent alternative for environmentally conscious grill masters.
Ingredients:
- 2 kg spare ribs
- 3 kg pork shoulder (for the pulled pork)
- 5 tablespoons Helvetic Barbeque “Sauguät Rub”
- 200 ml Helvetic Barbeque “Original Sauce”
- Apple juice (for steaming)
- IKEA oven dish (or a similar heat-resistant dish)
- Wood chips or pellets for the smoker
Preparation:
- Preparation:
- Spare ribs: Remove the silver skin and rub the ribs on both sides with 2 tablespoons of “Sauguät Rub”.
- Pulled pork: Rub the pork shoulder all over with 3 tablespoons of “Sauguät Rub”.
- Set up the smoker:
- Preheat your smoker to a constant temperature of 110-120 °C. Use wood chips or pellets that give off a mild, sweet smoke note.
- Simultaneous cooking:
- Place the pork shoulder and spare ribs in the smoker. Make sure there is enough space between the pieces of meat so that the smoke can circulate evenly.
- Steaming when 70 °C is reached:
- As soon as the meat has reached a core temperature of 70 °C, the steaming phase begins. Place the meat in the IKEA oven dish and pour in enough apple juice to cover the bottom of the dish.
- Place the oven tray back in the smoker and allow the meat to continue cooking until it reaches the desired final temperature (93 °C for the pulled pork and 88 °C for the ribs).
- Finish and resting time:
- Remove the pulled pork and ribs from the smoker when they have reached the desired core temperature.
- Leave the meat to rest for at least 30 minutes before pulling the pulled pork and cutting the ribs.
Serving suggestions:
Serve your pulled pork and spare ribs with more “Original Sauce” and perhaps a fresh coleslaw or cornbread. This combination provides a hearty contrast and complements the sweet and smoky flavors of the meat.
Advantages of the IKEA oven dish:
Using an oven tray for the steaming phase is not only environmentally friendly, but also practical as it is easy to clean and reusable. In addition, the closed environment inside the tray promotes an even distribution of steam, which makes the meat particularly tender and juicy.
Visit helvetic-barbeque.ch for more innovative recipes and ideas for barbecuing and smoking. Have fun barbecuing and impress your guests with professionally prepared BBQ!
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