First remove the membrane like other ribs. I season with Montreal Steak and olive oil.
Next i add some flavor and color by searing and carmamelizing.
It's now ready for the smoker w/ a low&slow. Fresh broth, mushrooms, sweet vadalia onions and chunked potato's. Every hour or so i'll baste it with the broth.
Temp is hanging right at 220-225..... More coming later