Last minute dinner ribs

[sudsandswine]

Well considering they take 4 hours I’m not sure they actually qualify as last minute, but at around 1:30 I remembered I had a couple slabs trimmed up in the fridge and that was gonna be dinner tonight.

These racks were pretty small, I wanna say both untrimmed slabs were about 9lbs total and I got 2.5lbs of ground pork from the deboned rib tips. I’d been wanting to try Oakridge BBQ SPOGOS on some spares for awhile so I seasoned up one slab with SPOGOS and the other with Secret Weapon and Habanero Death Dust.

Onto the Mak 2* for 1 hour on smoke and just over 3 @ 245*. The Secret Weapon/HDD slab got a little bit of Yes Dear Competition sauce.

They were pretty tasty. I had a few bones of each and I will say the SPOGOS slab was quite good. I might add a tiny amount of salt next time, but it’s also possible my palette was too contrasted by the sweeter rib to say for sure.

 

[LYU370]

Looks good from here...

 

[sudsandswine]

I was going to hang them on the Clonesaker but realized I only had briquettes on hand so the pellet pooper got duty.

 

[rovster]

Looks awesome. Have those spice rubs in the cabinet waiting to get some attention. That habanero death dust is awesome on wings!

 

[BRBBQ]

Looks like they turned out good

 

[tom b]

spagos +salt sounds like a nice combo, good looking ribs!

 

[ssv3]

Those racks are perfect. Literally!

 

[Titch]

looks like you nailed them,I would be happy with them

 

[BBQpve]

I was going to hang them on the Clonesaker but realized I only had briquettes on hand so the pellet pooper got duty.

I just added a Hunsaker and a MAK 1 star, so I’m going to have to figure out how to make those decisions. Guess that’s what they call a high quality problem.

 

[Fire and Ice]

Yes in deed!

 

[4ever3]

Nailed’em Suds!

 

[Shiz-Nit]

Those look AWESOME....

 

[Greygoose]

I just took a bite out of the screen on my IPad
That close up pic was too much to resist !!!!!

 

[sudsandswine]

I just added a Hunsaker and a MAK 1 star, so I’m going to have to figure out how to make those decisions. Guess that’s what they call a high quality problem.

The Mak turns out some great food but the Hunsaker is a rib cooking machine :thumb: Cooks them in about half the time as the Mak (yes, at a higher temp).

 

[KClandcruiser]

Looks great Suds! I agree with you on adding a little extra salt with the spogos. Great rub for flavoring, but not quite as salty as I would like for a stand alone

 

[Stingerhook]

Hell yeah

 

[LordRiffenstein]

Killer looking bones!

 

[BBQscott]

Great lookin ribs! Nice cook. :thumb:

 

[Learning to BBQ]

Those look way nicer than the ones I did last night.............which were pretty darn good. I gotta work on presentation a little more, lol

 

[sudsandswine]

All that really matters is how they taste anyway :thumb: