Rectechie
Active member
- Messages
- 41
- Grill(s) owned
- Stampede
2nd time I have smoked spare ribs on the 590.
Applied Kosher Salt 2 hrs the Dizzy Pig Dizzy Dust salt free rub.
225 for 4 hours. 250 for final stretch. Wrapped in Butcher Paper with smoked pork lard for 30 minutes the glazed with Bone Suckin Sauce.
Applied Kosher Salt 2 hrs the Dizzy Pig Dizzy Dust salt free rub.
225 for 4 hours. 250 for final stretch. Wrapped in Butcher Paper with smoked pork lard for 30 minutes the glazed with Bone Suckin Sauce.