MSN
3:57
MSN
2 months ago
MSNThe stay at home chef
Ribs Take your spareribs, even them out and remove membrane. I used a Truff Hot Sauce binder and seasoned them with Holy Gospel from Meat Church BBQ , front and back. I set my smoker to 225° and put them on. I spritz with Hog Wash from Meat Sweatz Company every half an hour or so. When the Ribs reached about 165-170 internal, I took them off and placed in an aluminum foil boat. I sauced them with Sweet Preacher from Fire and Smoke Society. I put them back on until internal 185-190° Let them rest
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