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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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07-14-2013, 08:08 PM | #1 |
Knows what a fatty is.
Join Date: 03-23-13
Location: Hamilton ON Canada
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Newbie to Newbie - My Pork Spare RIBS Report
BBQ log 2013.07.14 ambient temp 85F
Napoleon Apollo 3 n 1 similar to WSM Pork spare ribs 3 ½ lb Mustard, brown sugar and Williams Sonoma Pork rub Started marinating 10 AM back in fridge Lit chimney 12:55 Dumped chimney 1:15 Ribs out of fridge 1:16 Stacked smoker 1:30 Adjusted bttm holes – 2 off one on 1:40 @275 Added 2 chunks applewood 1:50 Ribs on 2:00 temp 290ish bone side down smoke white, but getting bluish 2:20 temp 300 choked off last hole to ¾ 3:05 temp 300 choked off to ½ added chunk 3:35 temp 280 added chunk 4:05 temp 265 added chunk and some charcoal 4:30 temp 250 opened last hole full 5:00 temp 275 out of apple added some charcoal and a large chunk of cherry 6:00 done |
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07-14-2013, 08:14 PM | #2 |
Full Fledged Farker
Join Date: 01-06-12
Location: Nuremburg PA
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Look like some good eats!
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Modified Char-griller w/sfb, red char-broiler vertical, 22.5 Wsm. |
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07-14-2013, 08:16 PM | #3 |
Quintessential Chatty Farker
Join Date: 12-17-10
Location: Pleasanton, Ca
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OK Captain Kirk How were they and what would you do differently next time?
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XL BGE, Kamado Joe Jr, Santa Maria pit, 26" Weber custom performer, MAK One Star pellet cooker, 14.5" WSM, Jumbo Joe, WGA, Arte Flame griddle insert for the 26" Weber. Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) [url]http://www.amlwoodart.com[/url] |
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Thanks from:---> |
07-14-2013, 08:17 PM | #4 |
Quintessential Chatty Farker
Join Date: 12-17-10
Location: Pleasanton, Ca
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If I don't foil my ribs, I run at 275 for 4 hours plus or minus 10 minutes or so on my Egg.
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XL BGE, Kamado Joe Jr, Santa Maria pit, 26" Weber custom performer, MAK One Star pellet cooker, 14.5" WSM, Jumbo Joe, WGA, Arte Flame griddle insert for the 26" Weber. Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) [url]http://www.amlwoodart.com[/url] |
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Thanks from:---> |
07-14-2013, 08:36 PM | #5 | |
Knows what a fatty is.
Join Date: 03-23-13
Location: Hamilton ON Canada
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Quote:
differently next time? 1) more pepper. 2) longer marinade 3) Honey instead of brown sugar. 4) Cayenne pepper. 5) Get a better butcher. I still have 1/2 rack of stuff left that isn't spare. |
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Thanks from:---> |
07-14-2013, 08:38 PM | #6 |
Knows what a fatty is.
Join Date: 03-23-13
Location: Hamilton ON Canada
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Oh, and Pickard was far better than Kirk, Number One.
Engage! |
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07-14-2013, 10:23 PM | #7 |
is one Smokin' Farker
Join Date: 03-29-10
Location: Buffalo, NY
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Did you ask for St Louis ribs? If he gave you full racks, what you have left over is the tips. They make great sausage! Or just cook and eat them just like ribs.
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2 UDS: Sean "Puffy" Coals & Tupork, 275g oil tank smoker: Piggy Smokes, in progress |
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07-14-2013, 10:41 PM | #8 |
Knows what a fatty is.
Join Date: 03-23-13
Location: Hamilton ON Canada
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I didn't ask for diddle. The Wife shops sales. So I'm sure we had a 1/2 rack of St. Louis (KC?) and the rest will taste just fine. Did them all at once. not complaining. the fire was lit, and we had space. For a first effort, was just great. If I knew bbq was this easy, I'da started 30 years ago.
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07-15-2013, 11:09 AM | #10 |
Knows what a fatty is.
Join Date: 06-29-13
Location: Star City, AR
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I chop the tip meat and trimings and cook with bacon and chopped onions as a strarter for my beans!
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Thanks from:---> |
07-15-2013, 11:27 AM | #11 |
Knows what a fatty is.
Join Date: 03-23-13
Location: Hamilton ON Canada
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07-15-2013, 11:50 AM | #12 |
Full Fledged Farker
Join Date: 05-14-13
Location: Highland Ranch, Colorado
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Looks like you did a fine job!!
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~Shirley Fabrication 30x90 Custom Deluxe~Treager Texas~OTP~UDS mod~ Blackstone 36x20~ |
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