Ok so today i got myself a pack of spare ribs your gonna wanna get yourself a sharp knife and trim it and square it off like a St louis style cut.
after that go ahead and get the mustard and seasoning out i used weber BBQ Smoke rub
let your ribs sit while you prep your smoker.
i warmed mine up to 236-240F
after i warmed the smoker up i grabbed the rack and threw them in
I gave mine around 3/4 hours to smoke i go off of color because ive BBQ alot of ribs in the past
your looking for a red and somewhat black charred spots and you want the skin to have some breakage on it.
as i waited for my 3/4 hours i prepped my first back station as i like to call it. to get them tender you want brown sugar butter and honey
as i said before here is the breakage and some chared spots.... the bottom is a lil more charred tho
put your butter , then brown sugar, then your honeyfront and back.
after about 1 hour / 2 hours pull them out. and glase them with your selection of BBQ sauce
a good indication that the meat is done is when it starts to peel back just like this. granted temp should be checked unless you know its done for sure.
Threw them back in and now ready to cut
Has a nice smoke ring. and the meat falls off the bone. also has a nice bark on it
after that go ahead and get the mustard and seasoning out i used weber BBQ Smoke rub
let your ribs sit while you prep your smoker.
i warmed mine up to 236-240F
after i warmed the smoker up i grabbed the rack and threw them in
I gave mine around 3/4 hours to smoke i go off of color because ive BBQ alot of ribs in the past
your looking for a red and somewhat black charred spots and you want the skin to have some breakage on it.
as i waited for my 3/4 hours i prepped my first back station as i like to call it. to get them tender you want brown sugar butter and honey
as i said before here is the breakage and some chared spots.... the bottom is a lil more charred tho
put your butter , then brown sugar, then your honeyfront and back.
after about 1 hour / 2 hours pull them out. and glase them with your selection of BBQ sauce
a good indication that the meat is done is when it starts to peel back just like this. granted temp should be checked unless you know its done for sure.
Threw them back in and now ready to cut
Has a nice smoke ring. and the meat falls off the bone. also has a nice bark on it
