welcome, cory! experimentation is always good! here's how i do spare ribs - i see no reason why it wouldn't work on BBs:Stuff needed –· Plain, Yellow Mustard· Durkee’s St. Louis Style Rub (get more than you think you will need)· Low-sodium soy sauce (Kikkoman is good)· Dr. Pepper· Olive oil· Apple Cider Vinegar· Dark Brown SugarBefore cooking:· IMPORTANT! If necessary, remove membrane from bone-side of ribs!· Brush with mustard· Apply rub generously· Cover and let rub work in over night in refrigerator· Next morning, get smoker up to 225-250 degrees – sprinkle on a little more rub.During cooking (225-250 degrees MAX):· Brush or spray with mop (1/3 cup olive oil, 1 cup Dr. Pepper and 2/3 cup low-sodium soy sauce – mix well with hand blender before using) every 45 minutes or so.· Turn and rotate ribs around on grates as necessary if using horizontal smoker (optional but not necessary, w/vertical water smoker).· Keep a thin, almost-blue smoke. Recommended woods: apple, cherry, maple (or a 1:1:1 combination of these three) – or hickory.· Cooking time can be anywhere from three to five hours depending on conditions.· When INTERNAL temperature of ribs is just below 172 degrees and meat pulls away from bones a ways, they are ready for final stage.Final Stage:· Toward the end of cooking time for ribs, mix together in a small saucepan the ingredients for finishing glaze (1/3 cup mustard, 1/3 cup apple cider vinegar and 1/3 cup dark brown sugar) over low heat until completely dissolved and thoroughly blended. Cover and set aside.· Moments before ribs are ready to be pulled off, brush with glaze (both sides)· As soon as ribs are pulled off, brush with glaze again (oth sides).BBQ sauce?· Ribs cooked this way shouldn’t need any, but it is always good to serve some on the side, for those who don’t know that! ;)
are they good? take a look and decide:
good luck and whatever you decide, be sure to post your method and reults here, with pix if possible!