Spare ribs

[Shaunvdv]

Went to the butcher, looking for plate ribs. They were out. Ended up finding a slab of spare ribs at my local grocery store. Smoked for 8.5 hours at about 275*. Finish temp was 185*. I know that seems low but that’s when it was done. Fat was melt in your mouth and meat was real tender.

 

[Titch]

Looks very good

 

[ShadowDriver]

Threaten me with a good time!

I need one of those (and a sausage on the side)!

 

[Shaunvdv]

Looks very good

Thanks, it was good. The fatty parts tasted like the brisket I did for Christmas.

 

[Shaunvdv]

Threaten me with a good time!

I need one of those (and a sausage on the side)!

For sure, the sausages are were to wet the appetite. Those were good too.

 

[okiej]

A Beautiful sight! They look Awesome

 

[TC Smoke & Que]

Great looking cook!!

 

[jzadski]

thats some beefy goodness there

 

[Shaunvdv]

Thanks guys, it was a fun cool. I’m learning a lot with every cook I do. I appreciate the previous suggestions in the high altitude posts. I was surprised to see this done at 185* but there you have it. I’m curious how many of my previous cooks were done well before the target temp of 200-205. This was tasty but I prefer the plate ribs still. Normally I cook the plate ribs on the Argentine grill too so it has a much different flavor. Either way, it was fun and tasted great. The wife and baby liked it too.

 

[Stingerhook]

Carnivore paradise Shaun.