New thoughts about pork spare ribs

Discussion in 'Pork' started by alexhortdog95, Jul 30, 2013.

  1. I did an experiment today with spare ribs.  Trimmed them all up, made my rub.  But here's what I did:

    1.  I did a rack of ribs the way I've always done them.  No foiling, just rubbing it down.

    2.  I did a rack of ribs with a chipotle olive oil to see how they would taste.  No foiling, just rubbed it down.

    3.  I did a rack with the 3-2-1 method, except I pulled them after the 2nd hour.  I put mustard on those as a binder for the rub, and after the 3rd hour, I wrapped them in foil with the apple juice/brown sugar/Parkay added in.

    I'm a man who always has been able to look at myself introspectively.  I've always been one who has said, "Well, my ancestors didn't have Reynald's Wrap, I ain't using it."

    I've got to hang my head in shame [​IMG].  Those foiled ribs were probably the best I've ever done.  I put my other two slabs (which were resting) back onto the smoker in foil just for the hell of it, LOL

    From now on, I'm a foiled spare ribs guy.  That 3-2-1 wrapped rack never stood a chance.  It's already gone, the family tore into it rather quickly.
     
    Last edited: Jul 30, 2013
  2. I'm a 3-2-1 kinda guy

    Happy smoken.

    David
     
  3. tonybel

    tonybel Smoking Fanatic

    I like the bark that I get with no foil...
    But I prefer how they taste when foiling.
     
  4. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Need some more info on your cook. Temps type of smoker, etc. I prefer smoking ribs no foil, but I also like aired bite off the bone texture. I also prefer them to be naked no sauce. That being said I can get fall off the bone without foil.
     
  5. so ms smoker

    so ms smoker Master of the Pit Group Lead OTBS Member

      It's all about finding what YOU  like. Everyone has an opinion about what is the best way to smoke something. There best way is what they like! As long as food safety protocols are followed, there is no Wrong way to smoke your meat.

       Mike
     

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