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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 11-19-2013, 10:28 AM   #1
BobM
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Join Date: 02-16-12
Location: Long Island, NY
Default Dry, No Foil Spares (pr0n)

Most of this past year, I've been smoking spare ribs using the 3-2-1 (more like 2 1/2, 2, 1/2) method. The results have been great, but sometimes ya' just gotta change it up.
I did these ribs dry and did not foil them.

I St. Louis cut two racks of spare ribs. I slathered them with yellow mustard and coated them with my standard rib rub (sucralose, chili powder, paprika, garlic powder, onion powder, salt and pepper). I put in a little extra garlic powder, onion powder and salt as well as some cayenne powder.

I cooked them on my 22 1/2" WSM at around 250F, with some apple wood chunks mixed in. After about 2 hours, I started spritzing them with a mixture of apple juice and a little apple cider vinegar, about every 20 minutes. When they started to get dark, I started toothpick testing them for doneness. Continually opening up the WSM screws the temperature up, so I stayed with it. After about 7 hours, they were done.

They were moist, tender with a great bark, very tasty. With no sauce on them, you could really taste the pork flavor and the smoke. I'm kinda of liking them this way!

On the WSM.


Started spritzing.


In progress.


Getting there.


Done.


Cut up.


Pot of ribs.


Beer o' the day.


Thanks for looking.
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Old 11-19-2013, 10:30 AM   #2
Pigs on Fire
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7 hours???
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Old 11-19-2013, 10:32 AM   #3
Tango Joe
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Those racks look awesome!
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Old 11-19-2013, 10:32 AM   #4
shagnasty
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I like dry ribs too. Try dusting them with your rub right before serving. I sometimes use a sauce as a "dip". Looks good brother.
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Old 11-19-2013, 10:32 AM   #5
c farmer
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Very nice. I don't foil ribs either.

Good choice on beer of the day too.
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Old 11-19-2013, 10:40 AM   #6
deguerre
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Welocme to Memphis.
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Old 11-19-2013, 10:54 AM   #7
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I prefer mine dry as well, but I still sauce them sometimes, depending on my mood.
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Old 11-19-2013, 10:57 AM   #8
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nice ribs. next step...hotter and faster!
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Old 11-19-2013, 11:30 AM   #9
Bludawg
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That is the way I like mine! Bump up up to 275 and loose the sprayer.
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Old 11-19-2013, 11:31 AM   #10
sliding_billy
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Dry here. Those look great.
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Old 11-19-2013, 12:09 PM   #11
scayne62
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Those look great, I have always been fearful of leaving them out of the foil, I would hate to ruin $30 worth of ribs. The brethen are making me confident I can do it though.
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Old 11-19-2013, 12:12 PM   #12
Grimm5577
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I prefer dry ribs over sauced ribs. Your look great!
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Old 11-19-2013, 12:15 PM   #13
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That's how I like them as well. Only I don't spritz.
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Old 11-19-2013, 12:24 PM   #14
Carbon
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Very nice!! I don't foil either, but do mine closer to 300F. I don't have the patience nor the time frame of 7 hours. :)
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Old 11-19-2013, 12:24 PM   #15
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I really like dry ribs
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