Spare Ribs with Dry Rub

First, peel off the membrane. Rub the meat with the rub and let it sit for 30 minutes at room temperature.

Salt and pepper, then place on the prepared smoker with the bone side: Heat 110-130 °C, with beech wood.

Smoke for 5 hours, not placing the meat too close to the fire, changing positions frequently.

Then let rest for 10 minutes.

Serve the spare ribs.

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