Brown Sugar Spares - QView

Discussion in 'Pork' started by bignick, May 23, 2010.

  1. bignick

    bignick Meat Mopper

    So I walk into Sam's to get a pack of BBs to find that they are sold out. They had them on sale, and with weather being great, looks like everyone in town is cooking BBs but me. I have never done spares before, but now have a great excuse to give them a shot. I trimed them up "St. Louis" style, rubbed, and in the fridge overnight. Also bought 2 corn beef briskets and a regular roast (I forgot what cut it was). I rubbed the beef with Montreal seasoning.

    I saw this youtube video floating around from the "Super Smokers" that showed their rib technique, which included a generous amount of brown sugar on top of the rub to sit and "caramalize." I had no clue how long this process would take, but found out that it's about an hour. The ribs turned out great and I will be doing this again. You could definately taste the sweetness, but it wasn't overly sweet like I thought it would be. I even found a bottle of the Super Smokers baste/marinade, called Mississippi Mud that I basted with. It is vinegar based with tons of stuff in it, and I liked it. Next time, I will put more rub on top of the caramalized sugar, and maybe even kick up the rub with more cayenne to create the "sweet heat" effect.

    I smoked around 235-250 on a Brinkmann SNP using lump with hickory and apple chunks. Notice how the cookie sheet that the ribs are on stepped in as a heat baffle.

    Check out the pics below...

    Trimmed and rubbed

    Pile on the brown sugar

    After about 30 minutes

    After about an hour...I actually got a spoon and spread the remaining powder around as I was getting impatient.

    On the SNP after about an hour...

    Just before the foil

    Time to chow. Sorry no plated pics, I was ready to eat!

    Thanks for checking it out!
  2. flbobecu

    flbobecu Smoking Fanatic

    Deeeelicious! [​IMG]
  3. pandemonium

    pandemonium Master of the Pit

    mmm they look great, nice trim job too
  4. disbe81

    disbe81 Smoke Blower

    Great job on trimming those bad boys!
  5. fourthwind

    fourthwind Master of the Pit OTBS Member SMF Premier Member

    Great looking smoke![​IMG]
  6. tom37

    tom37 Master of the Pit OTBS Member SMF Premier Member

    Looks great man, but where did the scraps go? Thats the best part. Wait maybe thats why I can't eat when my ribs are done, cause I already ate all the scraps.

    Nice work.
  7. bignick

    bignick Meat Mopper

    Tom, I had cleaned out the racks and inside of my MES for the first time since I got it (about two years). It was long overdue! I put the scraps in there...

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