pork ribs in apple, maple syrup and Tabasco Habanero
racks of spare ribs (approx. 2.5 kg)
For the marinade
With the Digital Smoker you are set for the future: with its insulated double-wall structure, modern control element with its easy-to-read LED-Display, removable thermometer and a large, stainless steel locking latch with a smoke-tight seal.
Season the ribs with salt and pepper and brush on around half of the marinade. Ideally vacuum seal the whole thing or alternatively pack into a plastic bag and marinate in the refrigerator, ideally for 10 hours.
Take out the meat and remove the marinade.
Cook in the smoker at approx. 130 degrees for around 4 hours. Brush the remaining marinade onto the meat every 20 minutes during the last hour of cooking.