Soak wood chips in water at least 1 hour. Preheat smoker according to manufacturer's directions to maintain a temperature of 270 degrees. Use wood chips and water pan as directed.
There's a new flavor combo in town: sweet 'n' smoky! Follow this recipe for tender and delicious ribs.
Servings and Ingredients
|Hickory wood chips|
|2 (3-lbs.) St. Louis-style full slab pork spare ribs|
|1 c. Big Moe Cason pork rub|
|1 c. Big Moe Cason I-80 BBQ sauce, plus additional for serving|
Things To Grab
- Paper towels
- Meat thermometer
- Silicone pastry brush
Pat ribs dry with paper towels; remove the silverskin and excess fat. Sprinkle rub over top and bottom of ribs and gently pat into meat.
Place ribs on greased racks in smoker; close smoker. Smoke for 3 hours or until ribs are tender and a thermometer inserted into the meat between the ribs reaches 185 degrees to 190 degrees, adding wood chips as needed to maintain smoke. Brush with 1 cup barbecue sauce during the last 30 minutes of smoking.
Remove ribs from smoker. Cover with foil and let stand 10 minutes. Serve with additional barbecue sauce, if desired.
Amounts Per Serving
- Total Fat: 28g
- Cholesterol: 15mg
- Sodium: 5440mg
- Total Carbohydrates: 35g
- Protein: 18g