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Slow Smoked Pork Spareribs
May 08, 2011

I give this recipe three because of the changes after the changes it's a five. First I believe the amounts are way too much for the amount of ribs. I found it best to combine all the dry ingredients and place them in a shaker. This way you can control the amount based on the amount of meat. I have found that the fruit and wine are best left for dessert. I use the rub with alittle apple juice and place them in plastic wrap with absolutely no air to help the spices penetrate the meat. Let set over night in the fridge and cook as you please.

  1. 9 Ratings

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