Spare Ribs with Rosemary Fries and Bacon Brussels Sprouts

First remove the silver skin from the ribs. On the inside (bone side) there is a membrane that should also be removed before preparation.

When the ribs are cleanly parried and freed from the silver skin, it's time to season with magic dust. The rub is sprinkled generously on both sides of the ribs. Then set the ribs aside for 2 hours so that the spice can soak in. While the spiced ribs are brewing, prepare the smoker and set it to 100 to 120 ° C.

When the smoker is adjusted, you put the smoking wood on the briquettes. As soon as the smoking wood is in the smoker, you put the ribs on top and close the lid immediately, as the smoke starts to develop immediately.

After the three-hour smoking phase, the two-hour steaming phase begins. The ribs with apple juice are placed in a baking pan and covered with aluminum foil. After these two hours you take the ribs from the grill and unpack them.

The ribs should now be soft as butter and literally fall off the bone. When the foil phase is over, the third phase continues, which lasts up to an hour. The ribs are carefully removed from the foil and then placed back on the grill.

Then coat the ribs with a BBQ sauce of your choice. The temperature should also be kept at 120 ° C in the third phase. Now the ribs are ready and can be served.

Wash the Brussels sprouts, cut the stalk briefly and remove the top layer of leaves. Then cut the Brussels sprouts in half and cook in salted boiling water for 10 minutes, then set aside. Cut the bacon into small pieces and let it out slowly in a little vegetable oil.

Take the bacon out of the pan, melt a tablespoon of butter in the pan and toss the Brussels sprouts in them until they get a little color.

Now remove the pan from the flame. Add a pinch of sugar and rub fresh nutmeg over it. Stir in the bacon and add a pinch of salt to taste. Depending on how salty the water was, a little more or less.

Peel the potatoes and cut into sticks approx. 8 mm thick. Soak in vegetable oil and rosemary for a good 2-3 hours. Heat the deep fryer to 180 ° C and pre-fry the potato sticks in small portions for about 7 minutes until they are soft.

Then let cool and deep-fry a second time until they are golden-brown and crispy. Drain the fries and season with salt. Finely chop the fresh rosemary and sprinkle over the French fries, mix everything well.