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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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Old 09-19-2013, 08:16 PM   #1
Found some matches.
Join Date: 08-25-13
Location: winchester
Default First pork spare ribs

I went out and bought my first 3 racks of fresh pork spare ribs to smoke on saturday. I was looking for some advice or any recipes people want to share. I have smoked ribs multiple times but it was the cheating way (pre-flavored) and I want to take it to the next level. Any advice would be greatly appreciated. I will post pictures of my process starting tomorrow night.
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Old 09-19-2013, 08:20 PM   #2
somebody shut me the fark up.

Toast's Avatar
Join Date: 03-17-12
Location: Shreveport, Louisiana

My .02 is make is to make sure they are done. Look for a good pullback on the bones and make sure they pass the bend test. Don't over salt and don't add too much smoke.

Good Luck!
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Old 09-19-2013, 08:43 PM   #3
somebody shut me the fark up.
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Join Date: 07-30-11
Location: Pemberton, New Jersey

Use a rub... Apply the rub and refrigerate about 4 hours before putting into the smoker.

Below is a suggestion for a basic homemade rub....


3/4 cup brown sugar
1/4 cup paprika
1/4 cup kosher salt
2 tbsp. granulated onion powder
2 tbsp. granulated garlic powder
2 tbsp. ground oregano
2 tbsp. coarse ground black pepper
1 tbsp. ground white pepper
1 tbsp. chili powder
1 tbsp. ground mustard

Other items to add for flavor / heat

1 tsp. cayenne (adjust to your liking, you may add more)
1 tsp. cumin
1 tsp. ancho or chipolte powder
1 tsp. ground celery seed

Combine all ingredients and mix thoroughly.


Chris Lilly's Six-Time World Championship Pork Shoulder Rub
1/4 cup dark brown sugar
1/2 cup white sugar
1/2 cup paprika
1/3 cup garlic salt
1/3 cup kosher salt
1 Tablespoon chili powder
1 teaspoon oregano
1 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon black pepper

Combine all ingredients and mix thoroughly.

Don't forget to rest the ribs before serving...
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Old 09-19-2013, 08:47 PM   #4
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Join Date: 06-29-12
Location: Thomaston, CT

What kind of cooker/fuel will you be using?
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Old 09-19-2013, 09:28 PM   #5
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Join Date: 08-20-13
Location: Odessa, TX

What type of smoker will you be cooking with?
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Old 09-20-2013, 03:22 AM   #6
somebody shut me the fark up.
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Join Date: 08-27-13
Location: Princeton, TX

Yeah, going to need more info about the cook.
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Old 09-20-2013, 04:42 AM   #7
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Join Date: 08-23-13
Location: In the woods in FEMA Region V

+1 on the advise by Toast
And +1 on Chris Lilys rub, also as IamMadMan said let the rub sit on the ribs a while before smoking

Good luck looking forward to the pics
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Old 09-20-2013, 08:39 AM   #8
Found some matches.
Join Date: 08-25-13
Location: winchester

I will be cooking on the Char-broil offset smoker, I guess starting with char-coal to get it going then fueling with wood chunks of hickory the rest of the time.
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Old 09-20-2013, 09:22 AM   #9
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Join Date: 09-16-13
Location: Palm City, Florida

Along with the normal rub ingredients(minus sugar which I blend to order depending on application) I grind anise, fennel, star anise, coriander, allspice, a couple of clove pods and smoked paprika for my universal rub mix.It works for me in roasting, blackening and anywhere a rub is called for.I was able to get the recipe from Paul Prudhomme`s Sous chef back in the early 80`s when I was a young cook.Like anything in cooking adjustments have to be made depending on the quality and age of the seeds and spices.
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