Tried the search but had no luck. I'm smoking spare ribs for the first time this weekend and would like to produce competition-style ribs that require a little work to tug off the bone. I'd of course still like them to be plenty moist, but would like to avoid the 3-2-1 method as I do not prefer my ribs fall-off-the-bone.
Any directions as to a method to follow would be much appreciated.
I'm also looking for a nice sauce that would pair well and isn't ketchup based, if anyone has one off the top-of-their-head.
- 59 Posts. Joined 9/2013
- Location: Toronto, ON
- Points: 10
- Select All Posts By This User