Ribs are on sale for $1.94/lb so it's time to fire up the smoker again. Most of these will go with my wife to a party this afternoon, but I'll save half a rack for quality control purposes. These didn't require a lot of trimming but I did save the flaps and a bit of trimmed meat from an extra piece of backbone for snacky bits. I leave the membrane on the back because I'm lazy, plus there's not much meat there anyway. A liberal dusting with North Main BBQ All N 1 seasoning and into the smoke they went. These were nice large spare ribs and they barely fit into our little smoker. We figure 4 hours with pecan and oak smoke, then an hour in the oven to finish.
After 4 hours in the smoker with lots of good oak and pecan smoke we found this on the top rack.
We pulled the ribs, coated with Green's Honey Chipolte BBQ sauce, wrapped tightly in foil, then into a 250 degree oven for another hour.
After an hour in the oven the desired tenderness was spot on. A quick sample found the ribs moist, tender, and delicious. Since most of these went over to a party with my Mrs, we may smoke another couple of racks later this week, just for us!
