After asking the idiotic question of the day, here are the photos of my first attempt at pork spare ribs. Smoked in the 2012 MES 40 with Todd Johnsons AMNPS with apple pellets. On the smoker now are two chickens, one with Jeff's rub and one with Sam's Clubs rotisserie chicken seasoning. Sorry, forgot to take photos before going in the smoker.
This first one is after Jeff's rub has been applied.
This one is after they came out of the fridge overnite.
This one is after the foiling stage just opening the foil and discovering that the bones are already able to come out clean, which is the way we like it.
This one is fully out of the foil.
Here is what they looked like going back in after the foiling stage.
And here is the finished product. At this point , all bones have been removed and we now have the best tasting pulled pork we've ever had. :)
This first one is after Jeff's rub has been applied.
This one is after they came out of the fridge overnite.
This one is after the foiling stage just opening the foil and discovering that the bones are already able to come out clean, which is the way we like it.
This one is fully out of the foil.
Here is what they looked like going back in after the foiling stage.
And here is the finished product. At this point , all bones have been removed and we now have the best tasting pulled pork we've ever had. :)
