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SC Mustard-Based Spare Ribs

Dyal_SCDyal_SC Posts: 1,712

I was pushing for time yesterday, so I made these hot and fast.  Somewhere between 325 - 350 deg f dome temp for just 2 - 2.5 hours.  I foiled them up for a little while somewhere in that time frame to help tenderize them a bit, without the bark getting too dark.  Then I unfoiled and finished them with a creamy SC mustard based sauce.  Everything worked out real well!  Used applewood for smoke.

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2014 Co-Wing King

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