Saddling up for a spare rib smoke tomorrow morning.

Discussion in 'Pork' started by aquarices, Aug 23, 2015.

  1. I usually buy them whole and trim them myself. It's cheaper that way and I use the scraps for rib tips, stews and for flavoring my greens (collard, mustard, kale). Plan on a straight 6/7 hour smoke as I like a firmer bite. Going as low as I can with my UDS, which is usually 230 or so. My trim method is to flip bone side up and find the longest bone. Then I take a sharp knife and stick it behind the bone and run it up the rack. Then I trim up the edges and pull the membrane; I won't go back to precuts. Rub is a combo of Weber brand steak seasoning and Stubbs pork rub. Smoke starts tomorrow around 9am MST.


     
  2. jp61

    jp61 Master of the Pit SMF Premier Member

    Looks good so far!

    [​IMG]
     
  3. The ribs are on! Smoker hovering around 232-234 degrees. I'll take some midway shots at around the 3hr. mark.
     
  4. Checked at the three hour mark and mopped with one of my favorite local craft brews. Temp crept up to 245 during the smoke.


     
  5. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    Looking good
     
  6. Thanks!
     
  7. Sauced at hour 5 and the bones are just starting to pop out on the rear side. The sauce is Jack Daniels Honey Smokehouse. Looking real good!!

     
    Last edited: Aug 24, 2015
    crazymoon likes this.
  8. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    NH
    A, looking real good !
     

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