Labor Day barbecue
This is going to be a running account of my barbecue experience right now it's 10:34 a.m. in the morning and I just starting to put the rub on the four slabs of ribs. These are pork spare ribs that I got at Sam's Club Ribs are washed in the sink I remove the water moisture from the ribs with commercial towels that I got from Sam's Club. Terry Cloth towels are great for absorbing moisture off of spareribs. Once the ribs are dry I apply the dry rub. Sylvia made a spicy rub from scratch for one slab and I used Mikes Country Store Rub for the other three slabs. Spareribs with the dry rub. I wrap the ribs in tin foil until the smoker is fired up and ready for meat. The smoker is ready with a temperature of about 233 degrees The meat is finally on the grill at 12:30 PM. dinner is scheduled for 5 PM I am only using about one-third of my top rack for these four slabs of spareribs. Finally, I can serve the ribs along with other side dishes a