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Old 08-27-2013, 11:29 AM   #1
BobM
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Join Date: 02-16-12
Location: Long Island, NY
Default Spare Ribs (pr0n)

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.
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Old 08-27-2013, 11:32 AM   #2
spacemanspiff
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Looks Fantastic! great job!!!
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Old 08-27-2013, 11:37 AM   #3
LMAJ
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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?
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Old 08-27-2013, 11:54 AM   #4
thaifighter06
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Yes.
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Old 08-27-2013, 12:14 PM   #5
2000milesofsmoke
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Good looking bones there. What is the pot/container for?
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Old 08-27-2013, 12:20 PM   #6
Bonewagon
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Nice looking ribs!
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Old 08-27-2013, 12:21 PM   #7
code3rrt
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Darn pretty ribs.....looks like good eatin'.

KC
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Old 08-27-2013, 12:24 PM   #8
Smokey Lonesome
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Great lookin' ribs and a great tasting beer as well!
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Old 08-27-2013, 12:28 PM   #9
AWaters
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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
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Old 08-27-2013, 12:29 PM   #10
rockpyle
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Yummm!
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Old 08-27-2013, 06:36 PM   #11
BBQdisciple
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Quote:
Originally Posted by 2000milesofsmoke View Post
Good looking bones there. What is the pot/container for?
You're supposed to boil them before smoking them.
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Old 08-27-2013, 07:46 PM   #12
NeilH
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Nice ones BM.
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Old 08-27-2013, 08:02 PM   #13
Moffat63
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I really wish I could get some yuengling down here in Texas.
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Old 08-27-2013, 08:03 PM   #14
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The ribs look awesome also.
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Old 08-27-2013, 08:03 PM   #15
Toast
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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.

Mighty Fine Sir!
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