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-   -   Newbie to Newbie - My Pork Spare RIBS Report (http://www.bbq-brethren.com/forum/showthread.php?t=165915)

Hedgeley 07-14-2013 08:08 PM

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 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
3:05 temp 300 choked off to 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

Gasket 07-14-2013 08:14 PM

Look like some good eats!

martyleach 07-14-2013 08:16 PM

OK Captain Kirk :wink: How were they and what would you do differently next time?

martyleach 07-14-2013 08:17 PM

If I don't foil my ribs, I run at 275 for 4 hours plus or minus 10 minutes or so on my Egg.

Hedgeley 07-14-2013 08:36 PM

Quote:

Originally Posted by martyleach (Post 2551482)
If I don't foil my ribs, I run at 275 for 4 hours plus or minus 10 minutes or so on my Egg.

Sure. Rub it in that I don't have an Egg. LOL

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.

Hedgeley 07-14-2013 08:38 PM

Oh, and Pickard was far better than Kirk, Number One.
Engage!

Sean "Puffy" Coals 07-14-2013 10:23 PM

Quote:

Originally Posted by Hedgeley (Post 2551508)
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.

Did you ask for St Louis ribs? If he gave you full racks, what you have left over is the tips. They make great sausage! Or just cook and eat them just like ribs.

Hedgeley 07-14-2013 10:41 PM

Quote:

Originally Posted by Sean "Puffy" Coals (Post 2551680)
Did you ask for St Louis ribs? If he gave you full racks, what you have left over is the tips. They make great sausage! Or just cook and eat them just like ribs.

I didn't ask for diddle. The Wife shops sales. So I'm sure we had a 1/2 rack of St. Louis (KC?) and the rest will taste just fine. Did them all at once. not complaining. the fire was lit, and we had space. For a first effort, was just great. If I knew bbq was this easy, I'da started 30 years ago.:grin:

Gilstarr 07-15-2013 10:51 AM

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:

mr_ski73 07-15-2013 11:09 AM

Quote:

Originally Posted by Sean "Puffy" Coals (Post 2551680)
Did you ask for St Louis ribs? If he gave you full racks, what you have left over is the tips. They make great sausage! Or just cook and eat them just like ribs.

I chop the tip meat and trimings and cook with bacon and chopped onions as a strarter for my beans!

Hedgeley 07-15-2013 11:27 AM

Quote:

Originally Posted by mr_ski73 (Post 2552183)
I chop the tip meat and trimings and cook with bacon and chopped onions as a strarter for my beans!

Breakfast!! Pass the Lipitor please.:doh:

Fat Cap 07-15-2013 11:50 AM

Looks like you did a fine job!!


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