spare ribs

[c14james35]

Well I rubbed down a rack Friday night was going to smoke them Saturday but ended up cutting down a big tree so I never had time. So I'm smoking them tonight haha. It's cold and rainy took about 2 lit chimneys and an unlit to get it to temp.

 

[c14james35]

20150417_185513.jpg

• c14james35
• Apr 20, 2015

 

[c14james35]

Apparently I didn't get the pic of the rub down. So you will have to wait for the finished product

 

[carbine1koos]

Let us know and see how they turn out please sir!

 

[oldschoolbbq]

 

[gary s]

   

Gary

 

[c14james35]

20150420_185719.jpg

• c14james35
• Apr 20, 2015

 

[c14james35]

Not as much smoke as I like but still good no foil this time. Used cherry/hickory

 

[c14james35]

There was meat on the ribs I was debating about cutting off but I figured if it wasn't any good I wouldn't eat it. I think they just didn't trim it very good it was almost like a pork chop consistency a little dry. Anyone ever have that

 

[gary s]

What temp did you smoke at   AND is your temp gauge accurate ?

Gary

 

[c14james35]

225 and yes its accurate. It wasn't the ribs that weren't tender it was a hunk of meat hanging off of the ribs

 

[westby]

Was it a chunk of loin still on the rib that dried out?

 

[smokerjim]

was it just a boneless flap left on the end of the ribs,if so it's common with the sheet rib, it dries out pretty quick and becomes tough.baby backs won't have that flap.

 

[morkfrompork]

I took that "flap", which I think is called the SKIRT?, and cut it off my spares.

I took it and rubbed it, rolled it up, and stuck a toothpick in to hold it together.

On one of the steps in the 2-2-1 method it looked done, so I pulled it off.

Can`t really recall how long it had been on, running a pretty constant 250, but man....

it was a pretty tasty snack while waiting on the main event to be done. 

 

[c14james35]

Yup sounds like "the flap" must of been it