A classic approach to a classic of BBQ—slow-smoked pork spare ribs. There are just three ingredients between you and a stackable feast.
Prep The Smoker: Build a fire in the smoker and let burn for 30 minutes to heat cooking chamber. Maintain a cooking temperature of 270°.
Prep The Ribs: Trim and discard diaphragm flap off the belly side of the bone. There is also a membrane on the belly side of the ribs. Grab edge with a paper towel and peel back to remove. Trim any excess fat off slab of ribs, if you desire (you can also trim off after cooking).
Season with Head Country Championship Seasoning. Keep in mind pork is a salty meat to begin with, be careful not to over season.
Cook The Ribs: Place ribs in smoker away from direct heat, about 20 inches if possible. Cook for 3 1/2 hours, wrap in foil and cook for an additional 45 minutes. Remove from foil, baste with Head Country Bar-B-Q Sauce and cook for an additional 15 minutes, turning once. Be careful not to scorch the sauce.
To check for doneness, take one of the larger bones and twist it. If it twists loosely in the meat, the ribs are done.
Remove from smoker, slice, and serve with your favorite selection of Head Country Bar-B-Q Sauce.