5 racks of spares (pics)
 

I'm finally getting around to posting some pron of some St. Louis style spares that I cooked 3 weeks ago. These were bought fresh, but I froze them when I brought them home. I had some questions and concerns about the freezing, but I think they turned out pretty good anyway. Once again, the quality of my pictures is not the best, so please excuse that.

Ready to rub down:

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Homemade Raichlen rub on the left, Famous Dave's on the right:

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3 with the homemade rub:

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2 with Famous Dave's:

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On the brand new rib rack:

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They're done:

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Close up:

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I put the homemade rub (the "basic barbecue rub" from How To Grill by Steven Raichlen [minus the celery seed]) on 3 racks and used the 3-2-1 method and added Sweet Baby Rays sauce 30 minutes before taking them off the smoker. I put the Famous Dave's on 2 racks and did not use foil or sauce. The foiled ribs drew back from the bone a lot more than the non-foiled ribs. As expected, the non-foiled ribs clung to the bone a little more than the foiled ribs and were a bit chewier.


Thanks to all the brethren for helping me get better with each attempt.

They look good from here!:cool:

That last pic looks perfect !!

Those are some nice looking ribs...

That last pic... I would so kill those.:icon_sick

Those ribs look great! Love St. Louis style ribs:-P

Good lookin' eats right there!

Which did you prefer? How was the homemade rub? Those look mighty good.

Nice ribs, and nice pics, all looks good.

Looks like good eats!

I could make that look like a pig graveyard.:biggrin:
Great looking ribs brother.

Nice looking racks you got there.

Thanks for the kind words, everybody. Everything turned out great. The family finished them off pretty quick.

That "homemade" Raichlen rub has been my go-to rub ever since I tried it after buying How To Grill. This was the first time I had tried the Famous Dave's rub. Both were good, but my wife prefers the Raichlen rub, so Raichlen rub it will be.:mrgreen:

Love those Raichlen rib racks. They fit perfect in a WSM.

Stop apologizing for your photos, man. The pix and the grub look just great. From your description it sounds like you enjoyed the foiled batch better. Is that right?