I've recently had a few attempts at St. Louis cut pork spare ribs. With each cook the tenderness has been spot on. Not falling apart but pull off the bone with no effort. I'm happy in that dept. What is bothering me is the amount of flavor I'm NOT getting out of them. They certainly don't taste bad, but they are a bit underwhelming. I usually salt and apply the rub (Memphis dust) the night before cooking. I wrap and let them sit in the refrigerator. I smoke them while trying to maintain 250 degrees, this is done in a ceramic egg. I use cherry wood and Competition briquettes. For the first 3 hours I'll spritz them with apple juice each hour. After three hours I'll wrap them in foil with honey, butter and a bit of pepper, meat side down for another hour and a half. I'll remove them from the foil, apply a thin coat of bbq sauce and let that set for about another 30 mins and take them off. After all this effort I want to bite into them and be blown away, but I'm always left feeling pretty "meh" about them. Any tips to really make the flavor burst out?
Submitted April 15, 2015 at 12:03AM by cougar69351w http://ift.tt/1asrd7l smoking
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