AussieMatt
Babbling Farker
I've done numerous BB's on the drum but not any full spares. Told SWMBO that we're having ribs despite the snow and cold.
Picked up 2 4.5lb full spares at Gordons for $17...at least I thought it was a good deal.
Vacuum pack one for later and got down to business. Took a bit of fat off them and trimmed the flap underneath.
Made a simple Kansas City style rub.
Cooked between 280° and 320° for about 4 hours. Temps were swinging because of the cold but it wasn't too bad. Glazed with some Bull's Eye original about 45 minutes before pulling them. I let the temp start dropping down to 220° when I glazed.
Let them rest while I finished the sides.
Juicy.
Ready to eat. Paired with homemade scalloped potatoes and Carolina-style slaw. Had a couple of glasses of my home brew Pinot Noir to wash it down.
Thanks for looking.
Picked up 2 4.5lb full spares at Gordons for $17...at least I thought it was a good deal.
Vacuum pack one for later and got down to business. Took a bit of fat off them and trimmed the flap underneath.
Made a simple Kansas City style rub.
Cooked between 280° and 320° for about 4 hours. Temps were swinging because of the cold but it wasn't too bad. Glazed with some Bull's Eye original about 45 minutes before pulling them. I let the temp start dropping down to 220° when I glazed.
Let them rest while I finished the sides.
Juicy.
Ready to eat. Paired with homemade scalloped potatoes and Carolina-style slaw. Had a couple of glasses of my home brew Pinot Noir to wash it down.
Thanks for looking.
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