St. Louis cut spares w/ Corky's and Montreal Steak Seasoning

42BBQ

42BBQ

is Blowin Smoke!
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Just dropped two nice sized spares onto the UDS for dinner later on. Trying something new, can't say that I've seen anyone use it here, but maybe I'm not paying close enough attention. I'm trying Montreal Steak Seasoning as my dry rub for one of the racks of spares. The spices and large grains make sense to me. I'm hoping the flavor does not overpower the ribs. Only time will tell, might as well experiment on my In-Laws!

The other rack is a bit more traditional with Corky's dry rub. Plan is to use the UDS version of 3-2-1 (times are subject to change on a drum). Will foil in Adam Perry Lang's Honey/Brown Sugar/Apple juice mixture at the proper time. Got lazy and didn't make sauce so they will get a final kiss of regular Sweet Baby Ray's for the last 20 minutes or so after the foil. Pics to come.
 
Pics...by the way, anything I can do about excess condensation in a UDS during the cold weather months??? Probably a question for another thread. More pics later.
 
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Phubar said:
I've tasted ribs with steak seasoning like that.
It tasted great but you might watch the salt in there.
Click to expand...

thanks Phubar, I tried to go light with the Montreal for that reason. We'll see how they turn out.
 
So, some condensation is acceptable and you want to cut down on the excess only? :p

You could store it upside down with the lid off, this will allow it to drain. You could put a small fan into it to blow it dry.
 
Hey 42...I will be on my way though Manheim on route 72 about 5:30. Will they be ready then??
 
zwylde1 said:
Hey 42...I will be on my way though Manheim on route 72 about 5:30. Will they be ready then??
Click to expand...

LOL, shooting for 6:00 dinner so they'll be close, well on their way right now...
 
BTW...I would scrape that loose paint off the lid to prevent it from slipping into the air vent while the wind is blowing.
 
Phubar said:
BTW...I would scrape that loose paint off the lid to prevent it from slipping into the air vent while the wind is blowing.
Click to expand...

Thanks!, dang didn't even think about that happening. Thankfully a quick fix. Good looking out Phu
 
If you have some old charcoal, leave it in the basket of your drum when not in use. It will absorb excess moisture.
 
Ok Gents, finished product. They turned out really good, all in attendance loved them. I personally liked the rack rubbed with Corky's memphis style rub a little better than the rack that had the Montreal Steak Seasoning. Both had really good flavor and I like the large grains of the Montreal seasoning but in the end the classic flavor of a memphis style rub really worked well with the spares. Next time I may do a little minor dusting with cayenne to liven it up. But I had to play to my audience for this one :-D.

I started with over 10 lbs on two racks so I had a lot of rib trimmings to feed the youngins. Everybody was full and happy. Things I learned, next time get a little more aggressive with the fat on the thick end. The best ribs were just shy of the middle section. And maybe go a little longer and aim for temps a little lower. Last two hours they were running at around 265* give or take.

Also realized I had no AJ to spray with during the cook. The wrap mixture of honey/brown sugar/AJ was modded with cherry pepsi instead of the AJ with no observable difference in flavor. Sweet Baby Ray's is a good finisher too if you don't take time to make your own sauce. All in all good, see last pic as evidence :p. Thanks for looking.
 
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fourdeuce!! Great post!! Love the avatar...your bbq critics are the best, and worst, a cook can have. SBR tastes good on anything! Congrats on some fine looking ribs!!
 
btcg said:
Yum! But chocolate beer???
Click to expand...

Oh my friend don't knock it till you've tried it. My brother brought it over as part of a Sam Adams winter sampler pack. I had low expectations. It is actually very nice, not chocolate flavored the way you initially would think. Very full bodied but smooth. Very nice beer, only available in the winter sampler. It doesn't touch SA Winter Lager but then again, nothing else really does. Don't worry, I thought the same thing when I saw the bottle," WTH? Chocolate beer?" I really dig the rich black color when poured in a glass, hence the pic.
 
I think the Montrial would be very similar to Rendezvous rub. Didn't know they had Corky's in PA.
 
They don't, my Corky's was a gift from my mother-in-law who has family in Mountain City TN (heaven on earth).
 
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