Spare Ribs (pr0n)

[BobM]

I cooked a couple of St. Louis cut spare rib racks on my 22 1/2" WSM.
I rubbed them with my standard rib rub (sucralose, chili powder, paprika, garlic powder, onion powder, salt and pepper).
I slathered them with Sweet Baby Ray's BBQ sauce.
I cooked them at 250F unfoiled, for about 2 1/2 hours, then foiled for about 2 hours, then sauced for about 1/2 hour.
They came out great!

Trimmed and rubbed.

On the WSM.

Ready to be foiled.

Glazed.

Rack 1 cut up.

Rack 2 cut up.

Pot of ribs.

Beer o' the day.

Thanks for looking.

 

[spacemanspiff]

Looks Fantastic! great job!!!

 

[LMAJ]

Looking good!
What's the deal with the pot???

Good call on the beer too - you know that is the gateway beer to better beers right?

 

[thaifighter06]

Yes.

 

[2000milesofsmoke]

Good looking bones there. What is the pot/container for?

 

[Bonewagon]

Nice looking ribs!

 

[code3rrt]

Darn pretty ribs.....looks like good eatin'.

KC

 

[Smokey Lonesome]

Great lookin' ribs and a great tasting beer as well!

 

[AWaters]

Good looking cook. I have never seen someone use artificial sweeteners as a rub ingredient. Are there any differences in the way it cooks versus sugar? What I mean is: does it burn/scorch easier/harder? Do you use less since it is sweeter than sugar?

Alex

 

[rockpyle]

Yummm!

 

[BBQdisciple]

Good looking bones there. What is the pot/container for?

You're supposed to boil them before smoking them. :wink:

 

[NeilH]

Nice ones BM.

 

[Moffat63]

I really wish I could get some yuengling down here in Texas.

 

[Moffat63]

The ribs look awesome also.

 

[Happy Hapgood]

After seeing those ribs, I'm not going to tell you what the next Thowdown category is. Don't bother looking I think it's possom this week. :becky:

Mighty Fine Sir!

 

[cowgirl]

Those are some great looking ribs Bob!!

 

[jeffturnerjr]

We need to have a beer category of what everyone's drinking. Nice ribs btw

 

[BobM]

What's the deal with the pot???

What is the pot/container for?

The pot keeps the ribs warm after they are cut up.

I have never seen someone use artificial sweeteners as a rub ingredient. Are there any differences in the way it cooks versus sugar? What I mean is: does it burn/scorch easier/harder? Do you use less since it is sweeter than sugar?

It doesn't caramelize like sugar does. I use it in the same proportions as white sugar.

 

[Titch]

Nice ribs Bob.

 

[Phubar]

Looking mighty tasty!