Spare ribs

Shaunvdv · Jan 17, 2021

Went to the butcher, looking for plate ribs. They were out. Ended up finding a slab of spare ribs at my local grocery store. Smoked for 8.5 hours at about 275*. Finish temp was 185*. I know that seems low but that’s when it was done. Fat was melt in your mouth and meat was real tender.

Titch · Jan 17, 2021

Looks very good

ShadowDriver · Jan 17, 2021

Threaten me with a good time!

I need one of those (and a sausage on the side)!

Shaunvdv · Jan 17, 2021

Titch said:
Looks very good

Thanks, it was good. The fatty parts tasted like the brisket I did for Christmas.

Shaunvdv · Jan 17, 2021

ShadowDriver said:
Threaten me with a good time!

I need one of those (and a sausage on the side)!

For sure, the sausages are were to wet the appetite. Those were good too.

okiej · Jan 17, 2021

A Beautiful sight! They look Awesome

TC Smoke & Que · Jan 17, 2021

Great looking cook!!

jzadski · Jan 17, 2021

thats some beefy goodness there

Shaunvdv · Jan 18, 2021

Thanks guys, it was a fun cool. I’m learning a lot with every cook I do. I appreciate the previous suggestions in the high altitude posts. I was surprised to see this done at 185* but there you have it. I’m curious how many of my previous cooks were done well before the target temp of 200-205. This was tasty but I prefer the plate ribs still. Normally I cook the plate ribs on the Argentine grill too so it has a much different flavor. Either way, it was fun and tasted great. The wife and baby liked it too.

Stingerhook · Jan 18, 2021

Carnivore paradise Shaun.

Spare ribs

Shaunvdv

Knows what a fatty is.

Attachments

Titch

somebody shut me the fark up.

ShadowDriver

somebody shut me the fark up.

Shaunvdv

Knows what a fatty is.

Shaunvdv

Knows what a fatty is.

okiej

is Blowin Smoke!

TC Smoke & Que

is Blowin Smoke!

jzadski

Babbling Farker

Shaunvdv

Knows what a fatty is.

Stingerhook

somebody shut me the fark up.

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