SPARERIBS
Brined them in a pot of coffee with a quarter cup of kosher salt and a quarter cup brown sugar.
Let them brine for six hours.
The smoker was already heated to 230 degrees f.
Patted the ribs dry, rubbed with mustard and a good cover of pork rub.
I did not remove the membrane skin this time.
Smoked them about two hours, wrap them in foil for around two more hours.
I used acacia wood lump charcoal.
Took them out and let them rest.
Small spareribs, my internal temp was around 180.
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