Smoked Spare Ribs with the Belly Meat left on!

These ribs are Spare Ribs with the belly meat left on.  This cut of pork makes for a hefty meal to say the least. You get bacon and ribs all in one meal. With all the fat and connective tissue in this cut, low and slow in the smoker is the best way to go!

You can see the ribs in this shot!

You can see the belly meat in this shot! 

Leaving the belly meat on gives you some really juicy ribs!

This cut leaves you with loads of extra meat that you can pull and put on buns and eat as pulled pork sandwiches! 

Prepare your favourite secret rib rub recipe, apparently you can't use too many spices! The Rye and Coke are for you not the rub! 

Massage rub thoroughly into the pork ribs, leaving no nooks or crannies untouched! 

Rest the coated meat overnight in the refrigerator or just go on and get it on the smoker if you can't wait.  It will taste great whether you leave it overnight or not!

Smoke according to weight, you know its going to be hours so get it in early! 

Cut up your perfect ribs with loving care!

Get them out onto the table, everyone is waiting expectantly after smelling them smoking all day!