I am about 2 years into my smoking journey and I have started to find the way I like to make different dishes. Of course, I will continue to experiment but I now have some standbys. I did some spareribs the way I like them.
I started by getting some side ribs on sale. Around here that means scraggy ribs without a lot of meat on them. I pulled the silverskin off.
I rubbed them down with some KC rub and let them sit in the fridge overnight.
I put them in a 220 F Bradley smoker with my Thermoworks Duotherm inserted and took them to an internal temperature of 170 F over pecan smoke. That took about 5 1/2 hours. Then I gave them a nice brush of KC barbecue sauce.
Back into the smoker where I took the internal temperature to 180 F. I pulled the ribs and let them sit until the internal temperature dropped to 150 F.
I sliced them up and served them with some steamed vegetables and macaroni and cheese.
I used to foil my ribs and go 3-2-1. This made very nice ribs but they were fall from the bone. She Who Must Be Obeyed likes more chew (ok, so do I). So I stopped foiling and have used this method for several months. The meat pulls from the bone but if you bite into it, only that bite pulls from the bone, all the meat doesn't fall off. I just prefer the texture.
Thanks to all the help and advice I have received here, I have a great method of smoking ribs.