first time pork spareribs in the cedar smokehouse

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smokinsuds

Fire Starter
Original poster
Oct 30, 2014
43
37
SW WA
Had some spareribs on sale so I decided to take a whack at smoking up a few for dinner last night. I did an overnight marinade brine concocted of all sorts of goods and followed the 321 method of smoking. Used a blend of hickory,mesquite and alder for smoke n ran temp between 225-250. Here are some process pictures and I must say, pretty damned taste they were.
Getting ready to rinse and dry

Gotta have a money shot when your smokehouse looks that sexy ;) 


Just going on...


3 hours in made the tin boat n soaked em in apple juice with a splash of whiskey


5 hours in back on for a touch more smoke


they were going fast but managed a picture


look at that savory flavor


fall off the bone melt in your mouth delicious [emoji]128523[/emoji] 
 
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Reactions: gary s
You are correct bk. They were country style ribs... package said spareribs but my old man corrected me. As for the recipe,it was a mix n match. I'd have to go through the spice rack and fridge and cupboards to get a general idea of the concoction lol. They turned out though. I come from a long line of smokers but I'm fairly new to it. Done lots of salmon, a turkey, pork chops, new York steak n these ribs. Ain't even broke the old girl in yet! I'll see if I can duplicate the recipe so I can share. Happy smokin!
 
Nice looking CSR's  Beautiful Color   Congrats on a great smoke   
points.gif


Gary
 
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