SMOKED RIBS AT LOW TEMPERATURE
INGREDIENTS
1 Magret smoked ribs
Smoking chips
200 ml BBQ sauce
50 ml dark beer
Salt and Pepper
STEP BY STEP
The recipe is very simple and exquisite.
It’s crucial to buy a good product to achieve excellent results; in this case, we’re using Magret ribs.
Start by placing 50% of the charcoal you usually use and light up the Kamado Argentino.
Remove the membrane from the bone side if it has any, season with salt and pepper, and place it on the grill. Immediately add the wood chips to the coals.
Cook at 90°C / 110°C for about four (4) hours.
Every 40 minutes, brush with the BBQ sauce + beer reduction to keep the ribs hydrated.