RECIPES
Raspberry Peach Chipotle Pork Spareribs
INGREDIENTS
- 2.5 pounds pork spareribs
- B&B Mesquite Pellets
- Alamo Dust by @bbqcrawford
- Raspberry Peach Chipotle Glaze by @fredericksburgfarms
INSTRUCTIONS
- After 1.5 hours and an Internal Temperature of 145 F applied some Raspberry Peach Chipotle Glaze and wrapped in butcher paper
- 3.5 hours in with an Internal Temperature of 190 F removed the butcher paper applied some more Raspberry Peach Chipotle Glaze put it back on the smoker for 30 minutes to carmelize the glaze a bit Internal Temperature sitting at 200 F when removed
- You can let it go for longer, an hour will put you at a very nice spot and likely an Internal Temperature of 205, which is the highest we recommend leaving on for.
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