Serves: 6
Total Calories: 8
Prep time: 6-24 hours
Cook time: 2-3 1/2 hours
Total time: 26 hours

2 racks pork spare ribs
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Dry Rub:
1 tablespoon brown sugar
1 teaspoon cinnamon
2 tablespoons dried crushed thyme
1 teaspoon dried crushed marjoram
2 teaspoons dried crushed sage
2 tablespoons black pepper
2 tablespoons kosher salt

Pat dry ribs with soft towel.

Combine dry ingredients in a small container. Generously cover ribs with dry rub. Place in plastic bag and set in refrigerator for 6-24 hours. Let ribs return to room temperature before cooking (25 minutes).

Fill smoke box with pre-soaked apple wood chips. Cover smoke box with layer of aluminum foil. Poke holes into the foil to release smoke. Fill water tray with cool water. Ignite smoker and set at medium heat. Cooking time is approximately 2-3 1/2 hours.

Smoke until meat temperature reaches 130° F, then remove water pan and dry smoke until reaches 155° F.

Ribs are done when 1/8" to 1/4" of bone end shows and the ribs separate easily.

Nutritional Facts:

Serves: 6
Total Calories: 8
Calories from Fat: 0

More Recipes from the Camp Chef Cookbook Cookbook:
Honey Maple Chicken
Cedar Plank Salmon
Rocky Mountain Apple Ribs
Plantation Hickory Brisket