Posted: 6/4/2006 3:04:33 PM EDT
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Just thougt I'd share a bit of my Sunday smoking low and slow. Six racks of pork spares each with a different rub and two with a final glaze of strawberry-rhubarb-jalapeno and another with blackberry-jalapeno jelly. Dinner's at 6:30pm. 
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Well thank-you all for the kind comments. I was using pecan for this and burning 'all sticks' as we call it. ie: a charcoal chimney with a couple dozen brickettes to get a bed of coals, then nothing but wood from that point forward. Pit temp hovered right around 225*F the whole 6.5 hours. I pulled off the membrane on the bone side of the slabs. (little trick here - pop up a corner with a dull knife to give you a 'tab', then use a paper towel to grab the tab and pull) Ribs were rubbed with a yellow jalapeno flavored mustard as a binder to hold the dry rub in place. A good portion of dry rub was worked into each slab front and back. They were placed in the pit and after 3.5 hours or so, I rearranged them since the rib rack was a bit full. At 6.5 hours, I wrapped them in alum foil and left them in an igloo cooler for about 45 minutes prior to cutting. Here they are plated up. Sorry I didn't get an AR in the pic. Some of the guests might have not enjoyed that too much. 
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