Full Spares - Pics

[LYU370]

Haven't done full spares in quite some time. Good Stuff! ‪#‎porkmafia Sweet Pink, Memphis Mud & glazed with some Tennessee Red.

https://farm5.staticflickr.com/4214/34828724633_14e3f70185_b.jpg

https://farm5.staticflickr.com/4126/35598309996_902c60ef7c_b.jpg

[Richard_]

Very nice

[The Meeper]

I'm gonna eat the screen !

[dadsr4]

So moist, good work.

[Springram]

Loves full spares. Very nice cook!

[G'Daddy]

Nicely done. I luv full spares...

[The Meeper]

Andy - can you help an Aussie with real names if the rubs / sauces, sorry mate I don't understand what they are. I would like to see if they are available down here

Thanks mate

[Panupat]

So shiny!

[krex1010]

The great thing about full spares is there's hardly any room on the plate for anything else...just the way I like it. Looks great

[JackW]

Great looking ribs!

Jack

[LYU370]

Andy - can you help an Aussie with real names if the rubs / sauces, sorry mate I don't understand what they are. I would like to see if they are available down here

Thanks mate

The rubs are PorkMafia Sweet Pink, it's a dry marinade & Porkmafia Memphis Mud. The sauce was Blues Hog Tennessee Red. I doubt the Porkmafia stuff is available there, not sure about the Blues Hog.

Here's a recipe for Fat Johnny's Bastardized Piedmont Sauce (http://www.bbq-brethren.com/forum/showpost.php?p=3278008&postcount=34), It's somewhat similar to Tennessee Red.

[cheez59]

I haven't cooked full spares in forever. Your pic of the finished product has got me wanting to cook some right now.

[T&S BBQ]

Sweet looking ribs, hope to see you this summer at the brethren picnic

[Stingerhook]

My favorite way to cook them, and yours look fantastic.