It was pretty messy. It took all day. We smoked up the whole neighborhood.
But we got spareribs.
This was the first time we've fired up the smoker (just one of those little R2D2 types) in more than three years.
Cranky is finally, finally holding back on the amount of wood he throws in there. Gah, I've had some meat he cooked that tasted like licking a fireplace.
This time, though: tasty, tender, greasy, piggy. Good marinade (which I boiled down, skimmed off the protein bits, and stirred some homemade "ketchup" into for BBQ sauce).
The best part was that we bought a cheap oven thermometer to perch on the top rack inside, and we discovered that we can keep the temperature at a really even 200ºF.
Which is ideal for smoking pork belly.
If someone wanted home-cured bacon.
Which was the reason we fired up the smoker in the first place.
B A C O N !
However, we are talking about ribs today.