INGREDIENTS

• Pork Spare Ribs [2]
• Grape-seed Oil [2oz]
• Pork Rub [The Slabfather or season of your choosing]

INSTRUCTIONS

Before we start seasoning the ribs, let's get the smoker up to temp. It's all about time management. After spending almost a month in Texas I had to continue the flavor train on a set of ribs. For this cook we will be using B&B Charcoal Post Oak Cooking Wood. No igniters or cubes needed, build a medium sized log cabin, pour a little grape-seed oil on some butcher paper. Roll and place at base of woodpile and ignite.

As the woodpile burns down, let's get started on prepping the ribs. Remove from package and pat ribs dry with a paper towel. I personally run my palm across the ribs, I do this to make sure there are no bone shards. At times when the ribs are being cut, the bones and chip and shards left on the meat. Trust me by the time they are done cooking you won’t be able see them, and you do not want to bite into one of those pieces.

Once patted dry, flip ribs over and using a butter knife lift the membrane from the back of the ribs. Use a paper towel to grab hold of the membrane and pull it from the ribs.

Drizzle grape-seed oil on the front and back of the ribs, a little goes a long way. Rub the oil around and don’t forget the edges.

Starting with bones facing up, use your pork rub of choice and season the back and edges.

Flip ribs over this is our presentation side, season evenly. Then allow rub to sit for 10 minutes.

It's time to load up the smoker, we will be cooking at 275 on the lower rack. This cook will take roughly 4 hours.

Spritzing every 30 minutes after the first hour and a half. At the three hour mark, wrap ribs tightly in aluminum foil with three nubs of butter. Increase smoker temp to 325, will cook the ribs at this temperature for another hour.

Remove Ribs from heat, at this time let ribs rest for 15 minutes. Slice and enjoy.