1.) bluecat - 05/27/2014

My man card was up for renewal so I thought I better do something that would be worthy of a man over the holiday. I got this rack of pork spare ribs. Made a rub of Kosher salt, cracked pepper, tarragon, sage, rosemary, dried mustard, ginger and garlic salt. Wrapped it up and parked it in the fridge overnight.

At 9:00 am I introduced the rack to the rack. I was able to keep the temperature at an almost constant 250 degrees. Four hours in I flipped it over. At 4:00 that afternoon I flipped it back and slathered it in a sauce I made up.

From memory it was 2/3 cup of molasses, 1/3 cup of apple cider vinegar, 1/3 cup of water, couple of good squirts of ketchup, dried mustard, kosher salt, cracked pepper, ginger and about 2/3 cup of brown sugar. Brought it to a boil and let it reduce a bit.

Then I did something that Billy suggested I do on brisket, I wrapped it in aluminum foil and sealed it up. Back in the smoker. At 5:30 I pulled it from the smoker and let it rest for 30 minutes.

Best ribs I ever et.

2.) Hunter - 05/27/2014

:tu:

3.) crookedeye - 05/27/2014

I smoked two racks of baby backs and a bunch of rib tips Saturday..you talk about good. first time I used my new smoker a masterbuilt.. it was built by a master..

4.) Deerminator - 05/27/2014

YUMMY!!!:grin:

5.) Jag - 05/27/2014

:tu: