-Spare Ribs smoked at 209* for the first hour. 270* for the other 3.25 hrs.
-Peach wood smoldered on wood tray at 400* and 635* when temp went up. I have learned the temp of the wood tray actually matters. I think 650* is ideal. Thus, when I cook hotter and faster, I will move the wood to the outside of the wood tray for a lower heat and better smolder. Just my thoughts.
-Mustard held Rub with mostly garlic, paprika, and small amounts of others.
-Sauced after removed from smoker at 200* IT. I lightly sauce to appease everyone. You may always add more suace, but you cannot take sauce away.
Enjoy!
I found it interesting that I have recently bought "Baby Back Ribs" recently that were St. Louis, and tonight these "St. Louis style spareribs" had the rib tips like spare ribs that were somewhat cut down. I feel like the industry has become so deceptive since covid. I feel like also add more meat and fat that will be trimmed off to charge more money. Anyone else? maybe that's a general discussion question.
-Peach wood smoldered on wood tray at 400* and 635* when temp went up. I have learned the temp of the wood tray actually matters. I think 650* is ideal. Thus, when I cook hotter and faster, I will move the wood to the outside of the wood tray for a lower heat and better smolder. Just my thoughts.
-Mustard held Rub with mostly garlic, paprika, and small amounts of others.
-Sauced after removed from smoker at 200* IT. I lightly sauce to appease everyone. You may always add more suace, but you cannot take sauce away.
Enjoy!
I found it interesting that I have recently bought "Baby Back Ribs" recently that were St. Louis, and tonight these "St. Louis style spareribs" had the rib tips like spare ribs that were somewhat cut down. I feel like the industry has become so deceptive since covid. I feel like also add more meat and fat that will be trimmed off to charge more money. Anyone else? maybe that's a general discussion question.
