BBQ ribs - røkt

Grillkrydder:

6 tbsp mild special spanish pepper powder (from mild chiles, "piment doux especial" in french)
1 tbsp hot chill powder (from hot chiles)
3 tbsp dried garlic powder 2 tbsp dried and crushed onion flakes
1 tbsp fine sea salt ("fleur du sel" in french)

BBQ saus:

500 ml Jack Daniels
500 ml BIO ketchup
2 tbsp Worcester sauce
1 tbsp BIO Agave sirup
1 tbsp Canadian Maple sirup
1 tbsp Chardonnay vinegar

Pour 400 ml JD in a small pan, reduce until 50ml remains.
Add the rest of the ingredients (including the remaining 100ml JD).
Boil slowly until reduced to 500ml (approximately 20 - 30 mins).

Cool and refrigerate, will keep as normal ketchup.

You can vary sirup and vinegar according to taste.

The sauce may be be used as a side or as a finishing touch on ribs.

Grillet BBQ ribs



Fjern hinnen fra ribbens underside.


Gni inn krydderblandingen.

La stå 2-3 timer 

Gjør grillen klar.
(Gassgrill er ikke tett nok for røyking)



Ha i noen (småe) trebiter for røykutvikling.
Treet må være hardtre (for eksempel frukttre, bøk, eik. Her er brukt oliventre).

5-6 trebiter i starten, etterfyll med et par trebiter pr. time.

Steketid 6-7 timer.

Ta av ribben og la stå 15-20 minutter.
Hold grillen varm.

Smør BBQ saus på den øvre siden av ribben.
Legg den på grillen med øversiden ned.
Grill inntil sausen karamelliseres - men uten å brenne den.

La stå noen minutter.

 Bon appétit