Nat and I smoked pork spare ribs over this Memorial weekend, and they were so yummy.
Here is a picture of the rub we made, definitely too intense we found out. We will put together a much simpler one next time. We put the rub on them the night before.
We smoked the ribs for about 5 hours at 205 to 225 degrees Fahrenheit in my vertical water smoker.
Here was my smoker setup.
After smoking I wrapped them in foil, then wrapped in a warm wet towel, and threw in a cooler for an hour to rest. Finally we threw them on the grill for 2 to 4 minutes, some with just the dry rub they’d marinated and smoked in, and the rest I threw some store bought bbq sauce on.
Natalie made baked beans and potato salad, so we had quite a feast :-)
NOTE: Things we’ll do differently next time:
- simpler rub, and less of it
- 3-2-1 method of cooking, see here
- home made bbq sauce