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Smoked pork spare ribs
If you have been stationed in the Ft. Lewis/JBLM area, and are a carnivore, you've probably been to Stewart's Meats. Stewart's is a family owned, old school butcher shop that's been around since about 1933, and it's a required stop when I feel like firing up the smoker.
With two racks of Stewart's pork spare ribs and the Seahawks playing the Sunday night game, an early start was required. On the West Coast that game kicks off at 1730.
Getting the ribs a day early gave me the head start I needed. Taking them out of the fridge this morning, they got a coating of French's yellow mustard and a heavy dusting of a dry rub I found at Cabela's. I fired up the smoker and let the rub work its magic while the Masterbuilt got up to temperature.
After six hours on apple wood smoke at 225 degrees the ribs were ready well before the game. They were fantastic, as were the Seahawks, 40-7 over the Panthers.
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Grando autem duodecimo hominis
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