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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.
Serving Size: 1
|Amount Per Serving|
|% Daily Value*|
|Total Fat: 4g||4%|
|Saturated Fat: 1g|
|Total Carbohydrate: 4g||2%|