Keith Jenkins
New member
![20240511_180654b.jpg 20240511_180654b.jpg](https://tvwbb.com/data/attachments/90/90760-184ae1b0952c252f30d5f8309c1b6f82.jpg)
I got a request from my wife and daughter-in-law for ribs for Mothers' day, so this past weekend, I made up a double batch of St-Louis cut pork spare ribs using a recipe I first made in my first smoker, a "Mr Meat Smoker", called "Chinese Smokey Ribs".
The recipe was listed in the little instruction booklet that came with that smoker, and it was one of the few recipes that didn't require "Mr Meat Smoker
Seasoning", so I gave it a try back then (1985).
I recall a few months after I first made those ribs, my wife asked me "where did we eat those good ribs?" thinking that we had gotten them at a restaurant, except that we hadn't eaten ribs anywhere except our apartment. I knew I had found a good recipe, at least for us.
This recipe is our go-to any time we prepare ribs.