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Slow Smoked Pork Spareribs

Reviewed: May 26, 2009
I'm still trying to figure out what I did with this recipe that ruined 12lbs of ribs. I think any one of the methods would have worked, but everything was too much. The rub drowned out the wonderful mesquite taste I'm used to when smoking meat 8+ hours. The sauce in no way complimented things at the end. I'll not risk this again, but I would recommend going straight to the grill, and no more than 2 hours of letting the rub stand on the meat.
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