Spare Ribs seasoned with Sausage Seasoning and Smoked over Hickory Wood in Outlaw Offset Smoker
Country Sausage Seasoning on a rib is mighty delicious. I've used my sausage seasoning on pork butts but never tried it as a rib rub until now. But let me tell you it's good!
The perfect blend of peppers, salt, herbs, and a little brown sugar creates a savory bark with a touch of bite that has your taste buds begging for more. What does it for me is the way you taste the meat, then smoke, with the sausage seasoning as a back note bringing those flavors together.
Malcom Reed
Ingredients
1 cup apple cider vinegar
1 cup apple juice
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Âź cup Malcomâs Country Sausage Seasoning
Âź cup Sugar in the Raw turbinado sugar
Directions
Prepare smoker for indirect smoking at 275°F using hickory wood for smoke flavor.
Combine apple cider vinegar and apple juice and spritz over the outside of each rack of St. Louis trimmed spare ribs.
Combine the Malcomâs Country Sausage Seasoning and sugar in a dredge shaker and apply an even layer over all sides of the ribs.
Place ribs on the smoker and smoke for 2.5 hours spritzing occasionally with the cider/juice mixture.
After 2.5hrs wrap the ribs in butcher paper and return to the smoker for 1.5 hours or until the internal temperature reaches 204°F.
Remove the ribs from the smoker and rest for 15-20 minutes before cutting into individual pieces.
