Pretty much everything I do is a first here, I cut my spare ribs st.louis style using the following video :-
http://www.virtualweberbullet.com/spareribprep.html
Then I covered them in mustard and let them sit overnight in italian dressing, next day gave them a dusting with a rub and put in the smoker at 225F, did something like a 2.5-2-45mins.
I did plan on doing 3-2-1 which I'd read up on and I'm glad I reduced the time (Thanks Piney and others in chat!) as I think they would have been very dry, 2-2-1 next time for me as I would like them more moist than they turned out.
Just put some of these in the smoker after reading all the good stuff about them, did mine a little different just for fun. Cream cheese with chives and onion, rolled up a slice of prosciutto in each one and wrapped in peppered bacon. I broiled one side of the bacon a little and wrapped them broil side in....
Edit:Out of the smoker and ready for the oven, no pics post oven sorry. They tasted great and I really like the combo I used, next time I'd like the peppers a little softer though so maybe a little longer in the oven. Just for convenience more than anything, the firmness of them forced the filling out when biting in, or I could just eat them whole :)
Currently have chicken pieces in a brine so that's tomorrow sorted :)
http://www.virtualweberbullet.com/spareribprep.html
Then I covered them in mustard and let them sit overnight in italian dressing, next day gave them a dusting with a rub and put in the smoker at 225F, did something like a 2.5-2-45mins.
I did plan on doing 3-2-1 which I'd read up on and I'm glad I reduced the time (Thanks Piney and others in chat!) as I think they would have been very dry, 2-2-1 next time for me as I would like them more moist than they turned out.
Just put some of these in the smoker after reading all the good stuff about them, did mine a little different just for fun. Cream cheese with chives and onion, rolled up a slice of prosciutto in each one and wrapped in peppered bacon. I broiled one side of the bacon a little and wrapped them broil side in....
Edit:Out of the smoker and ready for the oven, no pics post oven sorry. They tasted great and I really like the combo I used, next time I'd like the peppers a little softer though so maybe a little longer in the oven. Just for convenience more than anything, the firmness of them forced the filling out when biting in, or I could just eat them whole :)
Currently have chicken pieces in a brine so that's tomorrow sorted :)