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1 (2 1/2 to 3-pound) rack of
pork spareribs Thoroughly wash ribs in cold
water and pat dry. Remove the back membrane from the rack. Coat with Pantherfanz Red-Zone Dry Rub, and refrigerate overnight. Heat the smoker to 225° to 250°
F. Place the ribs in the smoker, upright, on a metal rib rack holder. Place a
cast iron skillet underneath the pork filled 3/4 of the way with flat beer.
Add more beer as it evaporates. Cook for about 2 hours. Cook the ribs until they reach an internal temperature
of 190° F, about 2 hours. Remove and cool. Serve with www.Men-Can-Cook.com |
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