dstemmerman
New member
My first cook on my new Mak 1 Star was a single slab of pork spare ribs. I trimmed the skirt off but left on the sternum and costal cartilage. I used a KC style rub and mustard slather. Put them on at 225. Smoked ribs bone side down for 3 hours with hourly apple juice spritz. Placed in foil with brown sugar, honey and Parkay and back in to the Mak for 2 hours bone side up (I wanted the meat to baste in the sugar, butter and honey slurry). Removed the ribs and back on to the smoker bone side down to tighten up a little for an hour. 15 min prior to pulling, applied a thin layer of EAT Barbeque KC style sauce. They turned out great but not perfect. After being off for 30 min, they started to dry up a little bit on the edges. I wonder if I should have let them set more than 5 min prior to cutting. Any constructive criticisms?
Darren
Darren