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- Hickory wood chips
- 2 (3-lbs.) St. Louis-style full slab pork spare ribs
- 1 cup Big Moe Cason pork rub
- 1 cup Big Moe Cason I-80 BBQ sauce, + additional for serving
Soak wood chips in water at least 1 hour. Preheat smoker according to manufacturer's directions to maintain a temperature of 270°. Use wood chips and water pan as directed.
Pat ribs dry with paper towels; remove the silverskin and excess fat. Sprinkle rub over top and bottom of ribs and gently pat into meat.
Place ribs on greased racks in smoker; close smoker. Smoke for 3 hours or until ribs are tender and a thermometer inserted into the meat between the ribs reaches 185°F to 190°F, adding wood chips as needed to maintain smoke. Brush with 1 cup barbecue sauce during the last 30 minutes of smoking.
Remove ribs from smoker. Cover with foil and let stand 10 minutes. Serve with additional barbecue sauce, if desired.
|Amount Per Serving|
|% Daily Value*|
|Total Fat: 28g||36%|
|Saturated Fat: 9g|
|Total Carbohydrate: 35g||13%|