If you love ribs, today is your lucky day! Char Crust® fan Matt Feltz sent in his recipe for fabulous Hickory & Molasses Smoked Ribs, complete with play-by-play photos.
Fire up your smoker per your liking, between 225 – 300 depending on your preference. Matt prefers 250 degrees, using an indirect smoker (see photo at the bottom) and with a blend of Kingsford charcoal and hickory wood.
Using 1/8 cup of Char Crust® Hickory & Molasses seasoning per full slab of ribs, rub all surfaces of the rib slabs with the Char Crust®.