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Pork Spare RibsMany
people believe small pork spare ribs make a better smoked barbecue. If you buy the pork spare ribs with the hard bone still in, ask the butcher to cut it off. As for the flap of meat on one end, it is a matter of
personal preference whether or not to keep it on. Wash the ribs to remove any residue or unwanted odors. A rinse of white vinegar will cut to the flavor! As with a brisket, season with the dry rub the evening before and
refrigerate overnight. Cook the ribs at 225 degrees on the top rack or away from the flame/heat source with the meat side up. Baste hourly for approximately 4 to 4 1/2 hours.
If you desire more smoke flavoring,
try slow smoking the unseasoned ribs at 175 to 185 degrees for 2 to 4 hours and then bringing the temperature up to the desired 225 degrees.
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