SMOKED SPARE RIBS
INGREDIENTS
METHOD
Score the membrane on the back of the ribs.
Drizzle the Melinda's over the ribs and slather them up all over.
Be GENEROUS with the Texas Sugar, pat the rub in with a dry hand.
Pop them back in the fridge for 2 hours.
Start your smoker, get the pellet tube lit for extra smokiness.
Re-season the exterior with Holy Voodoo, then your 16 mesh black pepper. Pat it in with a dry hand.
Throw your ribs on the upper rack of the smoker for 3 hours, after 2 hours spritz with ACV every 20 minutes.
Wrap in butcher paper meat side down with brown sugar, texas sugar, butter, and some beef tallow for 2 hours, or 195°F internal.
Unwrap the ribs, place them meat side up in the smoker and let the top dry for 15 minutes.
Paint your bbq sauce on the ribs at least 2 times until the ribs reach 203°F internal, enjoy!
PIT NOTES
Spritzing with ACV helps the ribs absorb more smoke, it clings to wet particles, not dry ones. It also keeps any bark development from burning if you have a hot spot.
We use butcher paper to keep the bark on these ribs. Don't use aluminum foil like you would with a meaty baby back, it ruins the bark development.
Adding an aluminum serving tin to the bottom rack helps the pit stay moist, enhancing the smoke "clinging" to the meat. Bonus; it catches the juices from the ribs making clean up easier
You can take these ribs up to 208°F internal for fall off the bone texture, the fattiness of this cut means they can handle it without drying out. Be warned, they are harder to get off the pit this way.