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Mad Scientist Spare Ribs with Pork Lard

dstearn
dstearn Posts: 1,702
in EggHead Forum
Tried Jeremy Yoder’s Spare Rib method on the XL yesterday. Duroc Spare Ribs, S&P, Post Oak Chunks, 225 for 4 hours then raised temp to 275 at hour 5. Drizzled the ribs with smoked Pork Lard and wrapped in Butcher Paper for 30 minutes. Then glazed with Bone Sucking Sauce.

The only thing I would change would be to not to cut the glaze with Apple Cider Vinegar.


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