Untrimmed sparerib cook

[dadsr4]

I was hungry for ribs and there is a throw down going on.
Pulled the membrane and coated them with pumpkin pie spice rub. Attention, Bobbrisket - there is my sausage.

Partway through the cook, cherry wood for smoke. Fatty's were done.

Off the grill. These were some of the smallest spareribs I've seen in a while, that's a 1/3 sheet pan, usually the spareribs I find fill a 1/2 sheet pan.

Sliced. For those interested, you can see the breastbone in some of them, slices right through after cooking.

 

[Stingerhook]

Now that's the way to do it.

 

[dadsr4]

Now that's the way to do it.

Just another day in Paradise, eating ambrosia and drinking nectar.

 

[Kanco Connection]

Your dog looked pretty hopeful about his chances. Nice bones there.

 

[Joshw]

Thought I was the only one that still ate whole spares. Never have understood why people trim the best part. Great cook.

 

[fwdiii]

Great looking ribs!!

 

[dadsr4]

Your dog looked pretty hopeful about his chances. Nice bones there.

All the crunchy pieces of cartilage go here.

 

[Joe Black]

I thought that was the security squad !

 

[dadsr4]

I thought that was the security squad !

They work close up security, too.

 

[farmer-fred]

Good looking ribs. I do spares both trimmed and whole. Depends on what kind of a mood I am in. When I trim I rub and smoke the trimmings same as the racks. The trimmings are great for snacking on during the cook. What I do not eat during the cook I save for making smoked cowboy baked beans. Thanks for posting. I might just to thaw some spares I have if the freezer to smoke Sunday.

 

[sudsandswine]

Nice bones :thumb:

 

[Smoke Dawg]

Classic looking bones Dads!

 

[Smoke on Badger Mountain]

Those look mighty tasty.