Pork spare ribs

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

txusafguy

Fire Starter
Original poster
Nov 26, 2016
41
18
Central Texas
OK boys and girls here is a rack of ribs that have been salted, rubbed in olive oil and dry rubbed with some special homemade seasoning.  I think they will go on in the morning ready for early evening dinner.  Thoughts?

 




I think the texture is what I have read to be the most desired.  You leave teeth marks but it is certainly not tough.  I prefer the fall off the bone texture so i will have to continue to toy with the cooking times.  Also,  I think I need to put more thin layers of sweet baby rays instead of one thick coat.  Let me know what you guys think.
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky