Two Slabs of pork spare ribs with the 3-2-1 method @ 225*F with a Mediterranean herb rub:
3 T. dried tarragon
3 T. dried oregano
3 T. dried dill
3 T. dried thyme
3 T. dried rosemary
3 T. coarse salt
2 T. lemon pepper
1 T. dried minced garlic or flakes
After removing the membranes I cut off the flap and rib tips from the bones and rubbed them with evoo. I used three separate shakers to apply this rub because the salt, lemon pepper and garlic are too heavy to stay mixed with the dry herbs and drop to the bottom. I prefer to apply salt by itself and not mix it in with any rubs, so that went on first. Then I mixed the minced garlic and lemon pepper together and used all of it. I mixed all the dried herbs together and used about 2/3rds of it.
Abts I made the other day to hold me over while the ribs smoke. The jalapeno holder just barely fit under the elevated rack. I prefer cutting the package of bacon into 3rds to get it crispy. It also keeps me from eating a half pound of bacon. I just lay a piece of crispy bacon along side of the pepper.
Smoker is up to temp and ready for the Mulberry wood for the first three hours. The Mulberry grows like a weed behind my shed in the background. The doors fell off the shed so I was going to tear it down but after staining the deck, trimming hedges and yard work the new door is a blue tarp and next years project.
Bones on the left. Tips and flaps on the right.
First three hours are done and ready to be foiled.
After two hours in the foil back they go on the grates for an hour.
I couldn't quite make it an hour. Time to dig in.
One of the most juicy tender spare ribs I've had. It comes right off the bone with each bite but not the fall off the bone with one bite (perfect.) Each herb is very distinct and the Mulberry is a great mild fruit wood. If you haven't tried Mulberry wood and you can get it, give it a try. The Mulberry tree that fruits may have a little sweeter smoke to it but both are very good. This is a great savory change up on a dry rib for those that don't like sauced ribs.