For the 4th I'm doing spares in my smokehouse, 4 racks of them. I'm going to put rub on and smoke them using the 3-2-1 method. However, 1 of them I'm doing a little different...
I'm pickling the rack in salt/sugar/curing salt wet cure for 3 days, the same I use for bacon! When separated into ribs, they should taste like bacon on a stick! Dunno if we'll like them but now's the best time to try, I've got 3 traditional spares to fall back on if we don't!
Here they are in a bucket with a gal. ziploc bag half-full of water holding them down in the brine:
They're all going in the smoker in the morning about 7, be done by 1 for the party at my son's house at 3. I'll post pics of the finished products and let you know how they go over with the families (my harshest critics, but tempered if they get to eat all they want, lol!)