Meat Sweats With Jordie: Smoking Up Some St. Louis Spare Ribs
I'm not sure if I've earned putting up a cooking video here yet but it's quarantine so there are no rules.
Anyway, here's pretty much the most standard way to smoke up a rack of pork ribs from start to finish. We trim up the ribs, rub 'em up, and then go with the good ol' 3-2-1 method. 3 hours on the smoker, 2 hours wrapped in foil, then another half hour or so without the foil with a little more sauce and rub to set on there for the final product. Let them rest, slice them up. And in the end?
Well in the end it's time to catch yourself a violent case of the meat sweats.
Hopefully if you guys don't completely hate this, we can go through a full brisket cook together at some point. Or maybe even if you guys do completely hate this because I'll be cooking brisket regardless.
See ya next time.