|By Obie Obermark
|Mild Salty Pork Ribs|
|Pig Ribs (spare or baby-back), Smooth Moove, Honey-Apple Glaze.
|Rinse the ribs with water, peel the tough membrane off their back,and trim off excess fat (get the big globs). Sprinkle on a moderate coat of Smooth Moove, (enough to color the ribs but you can still see the grain of the meat), and pat in the spice. Cover and refrigerate for 2 hrs. Meanwhile, set up your BBQ pit as a smoker, using indirect heat and your favorite smokewood, (I prefer Pecan). Either use a water pan or try to hold 250°-275°. Give the ribs about 2 hrs of smoke, until they are somewhat darkened and the meat has shrunk enough to expose about ¼ inch of bone tip. Remove ’em from the pit onto a large piece of foil, then dampen the ribs with apple juice and sprinkle on another light coat of Smooth Moove. Seal the ribs in the foil with another splash of apple juice, “Tent” the foil leaving room for steam- don’t wrap them tightly or they’ll shrink up really bad. Put ’em back on the pit or in the oven at 300° until tender, about 2 hrs for spare ribs or 1 hr for baby backs. The internal temp of the meat at finish should be 195°. Before serving, paint the piggie with the Honey-Apple Glaze. Your taste buds will know the meaning of “Fiesta”!|