MACS wrote:Yeah, the membrane peels off pretty easy most of the time. I'm a 3-2-1 in the smoker kinda guy. 3 hours on the smoke at 225. 2 hours in foil (I usually add a little butter when I foil them) and then 1 more hour out of the foil. Rub a couple hours before you put them on and leave 'em on the counter.
This is what I'm trying today.
Doing two spareribs on the WSM. Back ribs went in the freezer, figure if I screw up or learn something I'd rather it be on the cheaper cut.
I left em on the counter after buying, loaded up my crock pots with the other stuff, rinsed and rubbed em (salt, pepper, paprika, garlic, onion, cayenne and Tajin my normal mix) let em sit while I'm getting the smoker going.
Gonna wrap in 3 with some apple cider. Then 2 in the foil, and 1 bare. Might sauce 1 of the 2, see what i like better.