well i changed things around they had whole spare ribs two or three to a pack for 2.00 a pound at sam's club. 29.99 for 14 pounds. First thing should i cut them down to st louis style and the rib tips or leave them whole.
I am thinking two rubs one.
Lemon pepper garlic itailan seasoning salt some brown suger. can i just do a part of each say 1/4 cup of each or should i go alittle more specific.
second i am unsure and open to your thoughs. Maybe a wine sauce or just do them the same as the others.
How long should i smoke them and what temp I did some a year ago in the oven with a wine sauce and in alum. foil. They fell apart. And is apple wood in the bradley ok for the ribs.
Also what is this i hear about soaking them in apple juice just so happens i bought some today,
I am thinking two rubs one.
Lemon pepper garlic itailan seasoning salt some brown suger. can i just do a part of each say 1/4 cup of each or should i go alittle more specific.
second i am unsure and open to your thoughs. Maybe a wine sauce or just do them the same as the others.
How long should i smoke them and what temp I did some a year ago in the oven with a wine sauce and in alum. foil. They fell apart. And is apple wood in the bradley ok for the ribs.
Also what is this i hear about soaking them in apple juice just so happens i bought some today,
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