updated smoked spare ribs recipe 2016

rub:

1 part salt : 2 parts black pepper

(or replace black pepper with equivalent amount of white pepper, granulated garlic, onion powder, paprika)

salt
paprika
white pepper
ground onion
ground garlic

instructions:


prepare the rib:  remove the membrane by making a small cut and separating a small portion of the membrance with a knife and gently pulling with a paper towel (pull too hard and it rips apart)

oil the ribs before sprinkling rub onto the ribs and rubbing in

first 4 hours: smoke on low (220 F to 235F).  may start off higher, e.g. up to 250F

check and spritz ribs with tart wash (two thirds apple juice / one third cooking oil)
OR mop with vinegrette (half oil half vinegar)

after 5 hours test ribs for doneness
may require another 30 mins to 1 hour

smoke till internal temp reaches 175 F or so