Kona Memphis-Style Smoked Ribs

Also works with: Oak, Cherry

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Remove membrane, season with salt and coarse pepper, and smoke with Hickory at 225–250°F. Let the bark set before applying any mop. Use a restrained apple-juice / vinegar / mustard / brown-sugar / onion / garlic / hot-sauce mop later in the cook. Continue until ribs bend easily and probe tender between the bones. Serve additional sauce on the side.

Recipe by Kona — modernized from the Kona Aloha Grill Book.