Smokr's Slow Smoked Pork Spare Ribs
|1/2 c||brown sugar|
|1 Tbsp||black pepper, fine|
|1 Tbsp||kosher salt|
|1 Tbsp||chili powder|
|3/4 Tbsp||garlic powder|
|3/4 Tbsp||onion powder|
|1/4 tsp||cayenne pepper|
Purchased pork from "Tag'z 5 Star Meats" in Murfreesboro, TN. A great selection and great people. Mike, Trish, Mary Beth & Sarah will keep you coming back. True professionalism !!
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I've used this recipe several times and everyone loves the outcome. I usually smoke one rack dry and then wet down one rack about a hour before they come out of the smoker. I like'm dry, most of the time, but my wife likes hers with the sauce on during the last hour of the smok'n process. It's "your" choice...
And, don't forget the vino. I like a nice inky purple Syrah or a Red Zinfandel with a little white pepper finish. Or you can go with white wines: Gruner Veltliner, Sauvignon Blanc or Viognier.
Cheers to all...
These are the perfect treat for a hot, summer day. Fire up the grill and get ready for some of the best ribs you've ever had!
Take the ribs out of the fridge at least two full hours before you plan to put them on the cooker/smoker. They need to be at room temperature before placing in/on the cooker/smoker.
I like to smoke the ribs at a temp no higher than 220 degrees F. "Low & Slow"