Trim the excess fat and film on the inside of the ribs. Rub with mustard then white pepper, garlic powder, then salt and a spicy rib rub. Get smoker to 250f and smoking with hickory chips and a bowl of water. Keep at 250f check only once per hour. Add hickory chips to keep it smoking for the first 3 hours. After 4 hours, wrap them in aluminum foil and put a small bit of butter in the wrap with them. Cook for 2 more hours flipping each hour. Pull them off and let sit for an hour. Unwrap and enjoy.
Fall off the bone.
Trim the excess fat and film on the inside of the ribs. Rub with mustard then white pepper, garlic powder, then salt and a spicy rib rub. Get smoker to 250f and smoking with hickory chips and a bowl of water. Keep at 250f check only once per hour. Add hickory chips to keep it smoking for the first 3 hours. After 4 hours, wrap them in aluminum foil and put a small bit of butter in the wrap with them. Cook for 2 more hours flipping each hour. Pull them off and let sit for an hour. Unwrap and enjoy.
Fall off the bone.
(post is archived)