shrews824
Member
Smoked a couple racks of St. Louis Style Spare Ribs this past weekend.
Used the 3-2-1 method.
Smoked at 225 with some hickory wood chunks.
Wrapped at the 3 hours mark with brown sugar, honey, and a 1/4 C of apple juice.
Glazed with sauce for the final hour on the smoker.
Turned out great!!!
Used the 3-2-1 method.
Smoked at 225 with some hickory wood chunks.
Wrapped at the 3 hours mark with brown sugar, honey, and a 1/4 C of apple juice.
Glazed with sauce for the final hour on the smoker.
Turned out great!!!
