A cousin was in town from San Diego and my wife asked her if she wanted pulled pork or ribs and the ribs won. I guess I could have cooked a butt as well...next time. Anyway, I prepped two racks of spare’s and this time I did something different. At the 4 hour mark I took them off and added brown sugar then I lightly sprayed them with apple juice and foiled. They cooked for an additional hour or so then I took them off. The end result was good and the meat was falling off the bone but I personally like mine where there’s a little tug. Everyone loved em so I guess I did OK.
Two racks
All rubbed down
WSM and holding steady at 225
Just out of the smoker
Added the brown sugar and wrapped in foil
Ribs are ready
Two racks
All rubbed down
WSM and holding steady at 225
Just out of the smoker
Added the brown sugar and wrapped in foil
Ribs are ready
