Over the past year I have been perfecting my pork butts on the smoker.....and taste-testing some of the best BBQ sauces around. My next challenge is learning the finer art of smoking ribs on my UDS. I still tend to get fluctuating temperatures on my smoker.....and that's another challenge that goes along with ribs.
I bought a 2-pack of pork spare ribs at Sam's Club. I trimmed them down St. Louis-style. Each rack was going to be smoked differently today. I selected two different rib recipes. This YouTube video will explain each step of the process and provide ingredients necessary. Both rib recipes had great taste.....but my Trigg-style bark turned out a little overdone vs. Myron's sauce recipe (thus, my frustrating challenge of controlling temps during the entire cook).
I would also recommend Malcom Reed's easy to follow video on making his competition ribs.
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