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Competition-style Spare Ribs Recipe / Method?

post #1 of 2
Thread Starter 

Hey all,

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.

Cheers,
K

post #2 of 2

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