Hey folks. I found 2 packages of country style spare ribs in the freezer. I am thinking of cooking them on Sunday. I think I am going to do one package with The Cherry Dr. Pepper. I would like suggestions for the other package, maybe something Asain? I am still working my way around the sight. willing to read if y'all have links etc. I will a rub recipe or two to put together. Any help would be appreciated as this will be my first smoke. I want to make sure i have my steps right. i have pics but i am not able to load them here. I will have to do more reading.
Here some reading https://www.smokingmeatforums.com/threads/uploading-pictures.268531/ https://www.smokingmeatforums.com/search/299391/?q=CSR&o=relevance https://www.smokingmeatforums.com/forums/sauces-rubs-marinades.123/ That should get ya going Richie
Forgot a great one for you,Bear only uses an MES for smoking when he isn't SVing something LOL Richie https://www.smokingmeatforums.com/threads/bears-step-by-step-index.159333/#post_1149932
Maiden voyage complete. I prepped half with cherry Dr. Pepper and salt soak and then butt rub. The other half was mustard, lemon pepper, butt rub, brown sugar. smoker at 240 using hickory and cherry. I put the ribs on at 10:30a. I checked them at 1pm after 2 dumps of wood. temp was 150. 2:15 same temp. I upped the temp to 260. I pulled them at 4:40pm. some were 180 and some were in the 170's. I know it was early but i was anxious. taste was great. Happy with the first smoke and i have lots to learn. Glad I read a bunch before I started. I did not notice a big difference in a flavor profile, probably because i used the same butt rub on both. some of the pieces were dry and other were perfect. I made a sauce with ketchup, brown sugar, mustard, apple cider vinegar, Worcestershire, papriak, slat, black pepper, an Tabasco. I did not mop it or cook that in at all just used it on top. thanks for all the help. Look forward to many more posts and learning.
