Salt & Pepper Pork Spare Ribs

Ingredients

• Creekstone Farms Duroc Spare Ribs, trimmed St. Louis style
• Cattleman’s Grill Lone Star Brisket Rub

For the Apple-Whiskey Spritz:

• 1 part apple cider
• 1 part apple cider vinegar
• 1 part whiskey

Instructions

Preheat your Yoder Smokers YS1500s Pellet Grill to 275ºF set up for smoking.

To make the Apple-Whiskey Spritz, combine all ingredients in a spray bottle and shake to mix.

Spray your St. Louis trimmed Creekstone Farms Duroc Spare Ribs with the Apple-Whiskey Spritz; just enough to form a thin layer for binding your seasoning to the meat.

Season with Cattleman’s Grill Lone Star Brisket Rub on all sides.

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Transfer the ribs to the smoker, bone side down. Smoke for about 2 hours before beginning to spritz, then spritz the ribs every 45-60 minutes until the ribs are done.

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The ribs are done cooking when the ends of the rack stay on the cooking rack when the rack is lifted 4” - 6” off the grate from the center of the rack, and the meat in the center of the rack begins to crack/break during the lifting process.