These were supposed to be Thursday night ribs, but I postponed the cook until today because of rain.
I started out with a couple of racks of St. Louis trimmed pork spare ribs. I couldn't find the kosher ribs that Vinny is so fond of, but these looked good.
I rubbed them with my competition rub and put them into the FEC at 275. Here they are after three hours, just before foiling.
And here they are after four hours total with the glaze applied...
I cut the ribs into three bone portions and added some hash browns and steamed veggies...
One rack was about 2.75 lbs and the other was almost three pounds. The lighter rack was slightly overcooked, but the bigger one was just right.
I started out with a couple of racks of St. Louis trimmed pork spare ribs. I couldn't find the kosher ribs that Vinny is so fond of, but these looked good.
I rubbed them with my competition rub and put them into the FEC at 275. Here they are after three hours, just before foiling.
And here they are after four hours total with the glaze applied...
I cut the ribs into three bone portions and added some hash browns and steamed veggies...
One rack was about 2.75 lbs and the other was almost three pounds. The lighter rack was slightly overcooked, but the bigger one was just right.