Graduation Spare Ribs (With Q-View)

Discussion in 'Pork' started by sparemags, Sep 21, 2015.

  1. Finally, after 10 months, the girlfriend graduated Saturday as a Certified Medical Assistant.  That day was really busy with the graduation ceremony in San Antonio and then a 50th wedding anniversary celebration for a dear friend of mine, so no cooking took place.  Sunday, however was a different story.  I went to the chest freezer to look for an old full rack of spare ribs I had vacuum sealed almost a year ago.  I just about emptied the freezer looking for them, and located the package at the bottom.  As I carried them to the sink, the first thing that caught my eye was that it was not sealed anymore due to a tear in the vacuum seal bag. And sure enough, it was freezer burned. No worries, though. I had already planned a trip to HEB that morning.  In addition, I made up a simple brine with kosher salt and water for a few chicken thighs.  They sat in the brine till about three o'clock.

    At 1:00, I started two chimneys of charcoal for the Old Country Wrangler. In the meantime I prepped the ribs...

    Trimmed some fat, pulled the membrane off of the back, squared off the ends, and applied a homemade rub......

    At 2:00 the pit was idling along at 250 degrees with charcoal and a few pieces of split pecan.

    Here we are about 2 hours in....with the chicken seasoned with seasoned salt....

    Fresh off the pit at 4.5 hours. I started NOT using foil a while back and I don't think I ever will again. .

    And ready for the plate...

    This was one of the better racks of ribs I've made.  The girls agreed.

    The chicken was delicious as well.  I haven't used a brine in a good while. I'll be utilizing that in the future for sure.

    Thanks for looking and BTHO Arkansas!!!!!!!!
  2. looks great, you trimmed it well. I finally have it figured out after a few that came out too fatty how much to trim off and where.
  3. joe black

    joe black Master of the Pit OTBS Member

    Couldn't see the chicken very well, but the ribs looked great.

    Keep on smokin', Joe

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