Ribs

I smoked a rack of spareribs on the Yoder this past weekend.  I trimmed the fat, rubbed it down with some Coon Creek Rub and extra brown sugar the night before.  The ribs were smoked at 225 using the traditional 3-2-1 method, meaning 3 hours in the smoke, 2 hours wrapped in foil, and the final hour back in the smoke (actually only took half an hour).  I brushed them with BBQ sauce during the final half hour.  Here's the results.

 

And my two toughest critics loved them!