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Slow Smoked Pork Spareribs
September 02, 2016

I like the recipe. I only made 4-lbs as a test and didn't get any last minute guests, so had a little problem with pepper portions. I used my Brinkmann smoke-n-grill for the first time and used Applewood wood chips about every hour.. The ribs were pretty meaty and tasty for $2.99/lb from Safeway. They were good, especially for smoking for the first time, but the Ironing Chef said that I needed to reduce the black pepper a bit (see above), season the ribs longer (I did 2-3 hours, it recommends 4-hrs to overnight) and longer smoking (I did 4-hrs, but probably should have gone 6-hrs). I did make the sauce, but served as a dip and the lime hint was nice). I need to get a grill to keep the coals out of the ash for hotter temps (caused me to poke and check them more than necessary) and probably a thermometer with numbers not just Warm, Ideal, Hot.

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