Smoked lamb spare ribs, three rubs, against pork ribs
Mad Scientist BBQ · ♥ 2.4K likes · 63.6K views · 16 min video
Read about pork in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 4 racks lamb spare ribs
- 3 racks pork ribs
- coarser salt
- black pepper
- Meathead's Memphis Dust
- garlic
- rosemary
Season the racks three ways: Memphis Dust, a rosemary-garlic-salt-pepper rub, and plain salt and pepper; season pork ribs the same way as a control.
- hickory wood
Smoke with hickory starting at 200 degrees for about three hours, until good color and smoke flavor.
When the color is a deep dark red and the meat pulls back on the bones, wrap in foil, bump the temperature to 250 and finish until tender.