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Smoker


RODNEY'S RIB RUB Click HereRODNEY'S SAUCE Click HereRIBS
3 slabs pork spare ribs, membranes removed
3 tablespoons Rodney's Rib Rub (recipe above)
2 cups Rodney's Sauce (recipe above)


1. Heat the grill to between 200 and 250 degrees.

2. Season each slab with the rib rub by sprinkling the rib rub on each side (don't completely rub it into the meat). Make sure you get under the flap, the little piece of meat that dangles on the bone side of the rib.

3. Place the seasoned ribs on the hot grill, bone-side down and the fatty end toward the hotter area of the grill. The middle tends to be hotter so that will ensure that the thicker part of the rib gets cooked properly.

4. After 1½ hours, open the smoker or grill and look for medium-dark caramelization on the bones of the ribs. Put one cup of Rodney's Sauce to the side for serving with the ribs. Use the remaining cup to use the "mop, flip, mop" method by brushing or mopping the meat side with sauce then flipping the ribs over so that they are bone-side up. Mop the ribs again. Close the grill.

5. Bring the grill back up to temperature between 200 to 250 degrees. Cook the ribs until they have reached an internal temperature of 160 degrees, about another hour.

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