One Smokin Grill’s - Rib Secrets

Smoker prep – 1 bag of charcoal for base, 3 (maximum 4) logs – do not over fill. It will make the fire too hot and cause ribs to burn.

#1 whole slab smoked pork spare ribs
#2 rub on / cover both sides with French’s yellow mustard then sprinkle evenly Canadian Steak seasoning (Granular) on both sides- not too much.

Place in smoker and smoke at 225-250 degrees for 5 ½ hours, turn/rotate from one end of the smoker to the other after about 45 minutes as they start to brown up on the fire box end, then rotate from top to bottom in another 45 minutes.

Take off of rib racks and lay flat to get even brown coloring before wrapping. You may need to move ribs several time when doing 40 slabs.

 After smoking 3 hours take out and double wrap in heavy foil.   Place back in smoker and continue to cook for 2 1/2 hrs.

After smoking, you can place them in ice chests for several hours then place in freezer a few at a time to allow them to cool off.