Spare Ribs (pr0n)

BobM · Aug 27, 2013

I cooked a couple of St. Louis cut spare rib racks on my 22 1/2" WSM.
I rubbed them with my standard rib rub (sucralose, chili powder, paprika, garlic powder, onion powder, salt and pepper).
I slathered them with Sweet Baby Ray's BBQ sauce.
I cooked them at 250F unfoiled, for about 2 1/2 hours, then foiled for about 2 hours, then sauced for about 1/2 hour.
They came out great!

Trimmed and rubbed.

On the WSM.

Ready to be foiled.

Glazed.

Rack 1 cut up.

Rack 2 cut up.

Pot of ribs.

Beer o' the day.

Thanks for looking.

spacemanspiff · Aug 27, 2013

Looks Fantastic! great job!!!

LMAJ · Aug 27, 2013

Looking good!
What's the deal with the pot???

Good call on the beer too - you know that is the gateway beer to better beers right?

thaifighter06 · Aug 27, 2013

2000milesofsmoke · Aug 27, 2013

Good looking bones there. What is the pot/container for?

Bonewagon · Aug 27, 2013

Nice looking ribs!

code3rrt · Aug 27, 2013

Darn pretty ribs.....looks like good eatin'.

KC

Smokey Lonesome · Aug 27, 2013

Great lookin' ribs and a great tasting beer as well!

AWaters · Aug 27, 2013

Good looking cook. I have never seen someone use artificial sweeteners as a rub ingredient. Are there any differences in the way it cooks versus sugar? What I mean is: does it burn/scorch easier/harder? Do you use less since it is sweeter than sugar?

Alex

rockpyle · Aug 27, 2013

Yummm!

BBQdisciple · Aug 27, 2013

2000milesofsmoke said:
Good looking bones there. What is the pot/container for?

You're supposed to boil them before smoking them. :wink:

NeilH · Aug 27, 2013

Nice ones BM.

Moffat63 · Aug 27, 2013

I really wish I could get some yuengling down here in Texas.

Moffat63 · Aug 27, 2013

The ribs look awesome also.

Happy Hapgood · Aug 27, 2013

After seeing those ribs, I'm not going to tell you what the next Thowdown category is. Don't bother looking I think it's possom this week. :becky:

Mighty Fine Sir!

cowgirl · Aug 27, 2013

Those are some great looking ribs Bob!!

jeffturnerjr · Aug 27, 2013

We need to have a beer category of what everyone's drinking. Nice ribs btw

BobM · Aug 28, 2013

LMAJ said:
What's the deal with the pot???

2000milesofsmoke said:
What is the pot/container for?

The pot keeps the ribs warm after they are cut up.

AWaters said:
I have never seen someone use artificial sweeteners as a rub ingredient. Are there any differences in the way it cooks versus sugar? What I mean is: does it burn/scorch easier/harder? Do you use less since it is sweeter than sugar?

It doesn't caramelize like sugar does. I use it in the same proportions as white sugar.

Titch · Aug 28, 2013

Nice ribs Bob.

Phubar · Aug 28, 2013

Looking mighty tasty!

Spare Ribs (pr0n)

Babbling Farker

Well-known member

somebody shut me the fark up.

Knows what a fatty is.

Knows what a fatty is.

Babbling Farker

Babbling Farker

is one Smokin' Farker

Got Wood.

Well-known member

Full Fledged Farker

is one Smokin' Farker

Found some matches.

Found some matches.

somebody shut me the fark up.

somebody shut me the fark up.

is Blowin Smoke!

Babbling Farker

somebody shut me the fark up.

somebody shut me the fark up.

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