3-2-1 Spares for Fathers Day

Discussion in 'Pork' started by jirodriguez, Jun 20, 2011.

  1. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    Decided to treat myself to some St. Louis cut spares for Fathers Day:

    Rubbed down with mix of brown sugar, salt, pepper, cayanne pepper, paprika, granulated garlic, and powdered french onion soup mix. Then tossed onto the bottom rack of the WSM loaded with Kingsford Blue Bag and hickory chunks. Skirt pieces wedged in around the outside - they will be chopped up and added to baked beans.

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    Here we are after about 3 hrs., time to toss into a foil pan with a cup of ginger ale and covered with foil.

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    ..... and a shot of the sides cooking on the top rack.

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    Ribs out of the foil and back onto the grates for the last hour.

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    Here is everything off of the smoker and some sliced up ribs for the win!

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    **** This dinner given one tounge up by an unbiased expert ****

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  2. thebarbequeen

    thebarbequeen Smoking Fanatic

    That is beyond goodness, Johnny!! [​IMG]
     
  3. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    Thanks Barb! [​IMG]  They were very tastey..... still got some left over for lunches! [​IMG]
     
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Man o man those ribs look delicious Johnny!   [​IMG]
     
  5. bearcarver

    bearcarver Smoking Guru OTBS Member

    Looks Great Johnny!!!

    Nice BearView there too!!!

    Gotta love that "One Tongue Up" rating !!!  [​IMG]

    Bear
     
  6. terry colwell

    terry colwell Smoking Fanatic

    Looks Great Johnny,

     What was the green beans and mushroms cooked in? got that dark brown look....got me intrigued.....Lol... Love the "Taste Tester"
     
  7. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Those look great!!

      Craig
     
  8. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    The beans and shrooms were tossed with some Tony Chacharos Creole seasing, olive oil, and about 1/2 of a bottle of Henry Wienhards Blue Bore Ale. I covered the pan for the fist three hours then uncovered for the last 3 hrs. stirring every hour or so.

    .... and yes the "taste tester" had a very happy fathers day as well.... lol
     
  9. captturbo

    captturbo Smoke Blower

    It all looks wonderful and the "One Tongue up" is priceless!
     
  10. venture

    venture Smoking Guru OTBS Member

    Johnny, you really hit those ribs.  Excellent looking meal there.

    Good luck and good smoking.
     
  11. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    [​IMG]     NIIICCCEEE
     
  12. chef willie

    chef willie Master of the Pit OTBS Member

    great looking ribs....glad to see your helper enjoyed himself...
     
  13. scarbelly

    scarbelly Smoking Guru OTBS Member

    Man those look great Johnny - I need to come for a visit [​IMG]
     
  14. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    Come on up! [​IMG]
     
  15. ravanelli

    ravanelli Fire Starter

    Man I gotta try St Louis style, those look beautiful.  Nice post.
     
  16. meateater

    meateater Smoking Guru SMF Premier Member

    Johnny thats awesome, I need to try that soup mix and ginger ale. [​IMG]
     
  17. raptor700

    raptor700 Master of the Pit OTBS Member

    Very nice Johnny, The ribs have great color. And those beans (both) are what done it for me. [​IMG]

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