I have been trying a different seasoning before smoking pork ribs.
Before I apply dry rub I sprinkle on course black pepper, then the sweet rub, then spray with "butter" as in I Can't Believe it is not Butter. I then spritz with the spray butter once or twice as needed before wrapping the ribs in foil.
I am wondering how many others have used this technique and what is your preferred method on spareribs?
I gotta try to do some St. Louis ribs this week before the family leaves - this weekend a did a pair and really screwed them up. Way way WAY overcooked. I think it was too hot on the lower racks of my Smoke Vault AND I wrapped them, which I often don't do - and though they ate them and said they were great, I know better - they were NOT great.
There's probably 52! number of ways to get to the end of any cook.
My preferred way- a light rub on the bottom, bottom side up in the freezer for about 20 minutes (puts the chill back on), normal rub amount on top and place in pellet top side up, turn on pellet to run 230-ish, when they pass the bend test apply cold BBQ Sauce and heat (pellet or oven broiler) until sauce reduces.
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