Smoked these pork spareribs for over 4 hours in my Weber Smoky Mountain bullet smoker using lump mesquite charcoal and apple wood chips for smoke. There are three, half-slabs on this plate. The middle and right slabs were rubbed with kosher salt, fresh ground black pepper, white sugar, and granulated garlic right before going in the smoker. The darker slab on the left also got an application of some secret spice rub from an acquaintance of mine.

I do believe these were one of my better batches of ribs.

Aloha, Nate