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-   -   Dry, No Foil Spares (pr0n) (http://www.bbq-brethren.com/forum/showthread.php?t=175596)

BobM 11-19-2013 09:28 AM

Dry, No Foil Spares (pr0n)
 
Most of this past year, I've been smoking spare ribs using the 3-2-1 (more like 2 1/2, 2, 1/2) method. The results have been great, but sometimes ya' just gotta change it up.
I did these ribs dry and did not foil them.

I St. Louis cut two racks of spare ribs. I slathered them with yellow mustard and coated them with my standard rib rub (sucralose, chili powder, paprika, garlic powder, onion powder, salt and pepper). I put in a little extra garlic powder, onion powder and salt as well as some cayenne powder.

I cooked them on my 22 1/2" WSM at around 250F, with some apple wood chunks mixed in. After about 2 hours, I started spritzing them with a mixture of apple juice and a little apple cider vinegar, about every 20 minutes. When they started to get dark, I started toothpick testing them for doneness. Continually opening up the WSM screws the temperature up, so I stayed with it. After about 7 hours, they were done.

They were moist, tender with a great bark, very tasty. With no sauce on them, you could really taste the pork flavor and the smoke. I'm kinda of liking them this way!

On the WSM.
http://imageshack.us/a/img35/546/98lj.jpg

Started spritzing.
http://imageshack.us/a/img29/5946/rbmy.jpg

In progress.
http://imageshack.us/a/img6/8836/qpon.jpg

Getting there.
http://imageshack.us/a/img801/7818/pq6l.jpg

Done.
http://imageshack.us/a/img824/1640/zmyu.jpg

Cut up.
http://imageshack.us/a/img443/6346/skz6.jpg

Pot of ribs.
http://imageshack.us/a/img14/208/r2bw.jpg

Beer o' the day.
http://imageshack.us/a/img593/4478/dl6q.jpg

Thanks for looking.

Pigs on Fire 11-19-2013 09:30 AM

7 hours???

Joe Zukes 11-19-2013 09:32 AM

Those racks look awesome!

shagnasty 11-19-2013 09:32 AM

I like dry ribs too. Try dusting them with your rub right before serving. I sometimes use a sauce as a "dip". Looks good brother.

c farmer 11-19-2013 09:32 AM

Very nice. I don't foil ribs either.

Good choice on beer of the day too.

deguerre 11-19-2013 09:40 AM

Welocme to Memphis. :thumb::thumb:

peeps 11-19-2013 09:54 AM

I prefer mine dry as well, but I still sauce them sometimes, depending on my mood.

fantomlord 11-19-2013 09:57 AM

nice ribs. next step...hotter and faster!

Bludawg 11-19-2013 10:30 AM

That is the way I like mine! Bump up up to 275 and loose the sprayer.

sliding_billy 11-19-2013 10:31 AM

Dry here. Those look great.

scayne62 11-19-2013 11:09 AM

Those look great, I have always been fearful of leaving them out of the foil, I would hate to ruin $30 worth of ribs. The brethen are making me confident I can do it though.

Grimm5577 11-19-2013 11:12 AM

I prefer dry ribs over sauced ribs. Your look great!

J'ville Grill 11-19-2013 11:15 AM

That's how I like them as well. Only I don't spritz.

Carbon 11-19-2013 11:24 AM

Very nice!! I don't foil either, but do mine closer to 300F. I don't have the patience nor the time frame of 7 hours. :)

Big George's BBQ 11-19-2013 11:24 AM

I really like dry ribs


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