Spare ribs QView

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nmaust

Meat Mopper
Original poster
Jul 4, 2013
151
25
Dallas-Ft. Worth
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Just threw this rack on over pecan logs. I usually use a Kansas City style rub, but the brisket I did last weekend using Aaron Franklin's rub from his video (salt & pepper) turned out so good, so I'm using the rub he used in his rib video.
 
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I am doing the 3-2-1 method. This is an hour and a half in before spritzing with apple juice and cider vinegar.
 
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Just unwrapped them. They smell great, but I think there may have been a little too much liquid in the wrap. We'll see how they turn out in an hour.
 
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They turned out really good. Good flavor, good pull without falling off the bone. Maybe a little too much smoke, but still quite good.
 
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