J-mac
Knows what a fatty is.
I'm finally getting around to posting some pron of some St. Louis style spares that I cooked 3 weeks ago. These were bought fresh, but I froze them when I brought them home. I had some questions and concerns about the freezing, but I think they turned out pretty good anyway. Once again, the quality of my pictures is not the best, so please excuse that.
Ready to rub down:
Homemade Raichlen rub on the left, Famous Dave's on the right:
3 with the homemade rub:
2 with Famous Dave's:
On the brand new rib rack:
They're done:
Close up:
I put the homemade rub (the "basic barbecue rub" from How To Grill by Steven Raichlen [minus the celery seed]) on 3 racks and used the 3-2-1 method and added Sweet Baby Rays sauce 30 minutes before taking them off the smoker. I put the Famous Dave's on 2 racks and did not use foil or sauce. The foiled ribs drew back from the bone a lot more than the non-foiled ribs. As expected, the non-foiled ribs clung to the bone a little more than the foiled ribs and were a bit chewier.
Thanks to all the brethren for helping me get better with each attempt.
Ready to rub down:
Homemade Raichlen rub on the left, Famous Dave's on the right:
3 with the homemade rub:
2 with Famous Dave's:
On the brand new rib rack:
They're done:
Close up:
I put the homemade rub (the "basic barbecue rub" from How To Grill by Steven Raichlen [minus the celery seed]) on 3 racks and used the 3-2-1 method and added Sweet Baby Rays sauce 30 minutes before taking them off the smoker. I put the Famous Dave's on 2 racks and did not use foil or sauce. The foiled ribs drew back from the bone a lot more than the non-foiled ribs. As expected, the non-foiled ribs clung to the bone a little more than the foiled ribs and were a bit chewier.
Thanks to all the brethren for helping me get better with each attempt.
