Here's the latest venture. First time with spares and I trimmed them st. louis style. Turned out OK at best. Rubbed with kosher, brown sugar, sugar in the raw, cayanne, chili pepper, black pepper, and onion powder. Glazed with bbq sauce, honey, apple cider vinegar, and apple juice.
It seemed like under the top layer of meat there was still alot of fat to be rendered. Definitely not my best try. I like them with some tug and they were falling off the bone. Oh well, live and learn, that's what smokin's all about.
Here's the view:
http://picasaweb.google.com/chad.harwick/4thSmoke
It seemed like under the top layer of meat there was still alot of fat to be rendered. Definitely not my best try. I like them with some tug and they were falling off the bone. Oh well, live and learn, that's what smokin's all about.
Here's the view:
http://picasaweb.google.com/chad.harwick/4thSmoke