So I came across a steal at my local supermarket(Tops), where they were blowing out pork spareribs @ 1.99 a pound. Had to take advantage so I got a 4 lb rack and decided to smoke them up this weekend. Rubed them down and let them sit overnight, then threw them on for the morning using a modified 3-2-1 smoke.
Heres the original slab prior to the fat being trimmed
Rubbed down using a new recipe I got from my father in law. smeared mustard then rubbed
¼ tsp oregano
¼ cayenne pepper
¼ hungarin pepreka
¼ tsp galic- minced
Salt and pepper to taste
Optional – red chilli flakes
here they are at the one hour mark
After the 3 hour mark
Foiled up in a pan and used a foiling juice
½ cup apple juice
½ cup apple sauce
¼ tsp cinnamon
¼ cup hot sauce (franks)
Heat to a simmer then let cool to room temp
Smoked at 225 with apple wood chips and turned out sweet and spicy. made some homemade mac and cheese. Thanks for looking
Heres the original slab prior to the fat being trimmed
Rubbed down using a new recipe I got from my father in law. smeared mustard then rubbed
¼ tsp oregano
¼ cayenne pepper
¼ hungarin pepreka
¼ tsp galic- minced
Salt and pepper to taste
Optional – red chilli flakes
here they are at the one hour mark
After the 3 hour mark
Foiled up in a pan and used a foiling juice
½ cup apple juice
½ cup apple sauce
¼ tsp cinnamon
¼ cup hot sauce (franks)
Heat to a simmer then let cool to room temp
Smoked at 225 with apple wood chips and turned out sweet and spicy. made some homemade mac and cheese. Thanks for looking
