Newbie to Newbie - My Pork Spare RIBS Report
2 Attachment(s)
BBQ log 2013.07.14 ambient temp 85F
Napoleon Apollo 3 n 1 similar to WSM Pork spare ribs 3 ½ lb Mustard, brown sugar and Williams Sonoma Pork rub Started marinating 10 AM back in fridge Lit chimney 12:55 Dumped chimney 1:15 Ribs out of fridge 1:16 Stacked smoker 1:30 Adjusted bttm holes – 2 off one on 1:40 @275 Added 2 chunks applewood 1:50 Ribs on 2:00 temp 290ish bone side down smoke white, but getting bluish 2:20 temp 300 choked off last hole to ¾ 3:05 temp 300 choked off to ½ added chunk 3:35 temp 280 added chunk 4:05 temp 265 added chunk and some charcoal 4:30 temp 250 opened last hole full 5:00 temp 275 out of apple added some charcoal and a large chunk of cherry 6:00 done |
Look like some good eats!
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OK Captain Kirk :wink: How were they and what would you do differently next time?
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If I don't foil my ribs, I run at 275 for 4 hours plus or minus 10 minutes or so on my Egg.
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differently next time? 1) more pepper. 2) longer marinade 3) Honey instead of brown sugar. 4) Cayenne pepper. 5) Get a better butcher. I still have 1/2 rack of stuff left that isn't spare. |
Oh, and Pickard was far better than Kirk, Number One.
Engage! |
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The final result is the answer.. if it taste good then it was a success and if they came back for seconds.. Nice job:thumb:
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Looks like you did a fine job!!
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