“Fall off the bone” smoked pork ribs! Personally I like my pork ribs with a bit of bite and texture to them, I think if pork ribs are “fall off the bone” then they are overcooked! However I know plenty of people (potentially uneducated 😆) like them “fall off the bone”, so here’s how I made these: - Trimmed excess fat and silver skin - Removed membrane - Lightly coated in mustard - Seasoned in my Honey Soy Slammer and Steak Shooter - Smoked at around 120c/250F over nectarine wood for around 90 m

Smoked party ribs | Miguels cookingwithfire

Tutorial on Trimming St. Louis Style Ribs