Travers de porc fumés lentement et enrobés d’un mélange d’épices

Ingrédients

• 2 tbsp Kosher salt
• 2 tbsp Black pepper
• 3 tbsp Paprika
• 1 tbsp Chili powder
• 1 tbsp Garlic powder
• 3 tbsp Brown sugar
• 1 tsp Mustard Powder
• 1 rack pork spare ribs

Préparation

1. 1

   Mix rub ingredients well, cover completely over ribs. Refrigerate overnight.

2. 2

   Remove ribs from refrigerate and let reach room temperature

3. 3

   Prepare smoker for indirect smoking. Pre-heat to 250 degrees. You’ll want to maintain temps between 225-250 degrees for the entire cooking time.

4. 4

   Place ribs in the smoker (bone side down if you don’t have a rib racand smoke 3-4 hours or to whenever internal temp is about 175 degrees. The ribs are done when the meat starts to retract or pull away from bone exposing the edge of the rib.