I was lucky enough to find whole racks of cryovac spareribs at the local Kroger for $0.99 per pound so I picked up a few late last week. Rib tip strip, silver skin and excess fat were removed during butchering. I applied a homemade rib rub with a yellow mustard binding agent. They were wrapped and held in the refrigerator a bit longer than I'd have liked (30 hours) due to thunderstorms in the Houston area.
I used a single 4 oz. chunk of apple wood in a 225 smoker on with the rack and the rib tips on a single middle shelf. The rack was pulled at three hours and spritzed with apple juice mixed with a bit of apple butter and a bit more rub was applied. The wrapped ribs were pulled at five hours and the foil removed; I also pulled the rib tips at this point for ... "scientific purposes". I also applied a healthy layer of
Georgia Gold BBQ Sauce at this point and returned the rack to the smoker. At six hours on the dot the rack was removed and the sauce had set quite well. The taste was spot on and I could pick up a bit of residual smoke in the sauce. VERY juicy and while the rain prevented me from finishing the ribs on the grill the sauce had set sufficiently in the last hour of smoking where it wasn't really necessary.
And this is what happens when I get a rare Monday off from work.
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