And now for the final smoked item: pork spareribs. I think pork spareribs are the THING you fire up the smoker for. Well, that, and home-cured bacon.
We have never used the smoker without a slab or two or more of pork spareribs in there. (Not baby-back ribs, not short ribs.) Sometimes there may be something more interesting going on, like bacon or oysters, but you always want to fit in the ribs.
A little bath in a marinade of vinegar and beer, Worcestershire sauce and hot sauce. Soaky, soaky. Then a gentle cooking with a kiss of hickory smoke, and yer done, baby.
Look at that meat! It was like eating all-day meat lollipops. The meat came from Marin Sun Farms (they didn't grow it, though), and it resembled a Sunday roast.
We decided we didn't even want barbecue sauce, because the meat was so plump and glowing, infused with a not-bad marinade. The first time I've ever had spareribs without sauce, and it was a smart gamble.
I have nothing funny to say.