OK, maybe more than "a" beer.
My wife went out, no in-laws, it was just my son and I today. Good weather, the Jets were playing and I had an urge for something a bit different.
I had one full rack of spares in my freezer, and a lot of rib tips. I pack the tips, two rack trimmings to a freezer bag. One frozen rack and one bag of tips gives me one square cut rack and three racks of rib tips.
I love my ribs spicy, my wife doesn't. Oops, somehow, some cayenne powder wound up in my rub today.
I always foil my spares after about 2-3 hours. No Texas crutch today, bare bones all the way.
Today, I used red oak chunks for the first time. I have a fireplace and I always have plenty of red oak on hand. I fired up my 22 1/2" WSM to 275F.
I put the rack of spares on. After 2 1/4 hours, I put on the thick tips, after another 1/2 hour, the thinner pieces. When I put the thin rib tip pieces on, I started spritzing with a mixture of 3 parts apple cider to 1 part apple cider vinegar every 15 minutes.
After 4 1/2 hours, I cut up the tips, sauced them with Sweet Baby Rays Vidalia Onion BBQ sauce and panned/foiled them. After 5 1/4 hours, the ribs passed the toothpick test.
Let the feast begin!
The big thing about the spares was the bark, really good. The ribs were tender and really tasty, I just love the spice! The rib tips came out great, with a kick. I wish my wife liked cayenne, it was really farking good!
Rubbed up spare rib rack.
Rubbed up rib tips.
On the WSM.
Ribs tips cut up and sauced.
Foiled and back on the WSM.
Cut up spares.
Finished rib tips.
Red oak for the first time.
No foiling of the spares for the first time.
Much cayenne powder in the rub for the first time.
McElroy played for the fist time and the Jets won.
It was a good day!