Done right.
You need a slow method of cooking. I use a propane heated smoker that allows me to use wood chips of my choice. Could be hickory, Apple, pecan, mesquite, etc. for spare ribs, I like apple or hickory with the latter my favorite. I cook at 225 degrees in both stages. First stage, I don’t bother to apply a rub or any other flavor enhancement. I just want the smoke to penetrate the meat. About 3-4 hours in stage one sets up success. Stage 2 is where I apply my flavor enhancer. Lots of brown sugar, red pepper, basil, thyme, whatever. Also use parkey. About 4 more hours till the meat is a solid 195 degrees and you are done!Attachment 279117Attachment 279118Attachment 279119Attachment 279120Attachment 279121
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