Spares 2nd attempt w/ Qview

Discussion in 'Pork' started by pit 4 brains, Jan 2, 2010.

  1. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    I'm not a spare rib smoker but I can change.. Here goes attempt number 2 after my charcoal disaster last time..

    Simple mustard and rub on two untrimmed racks..



    Got the TBS going....A little heavy but it will calm down in a bit




    Temp is right down the middle.. Fairly accurate oem thermometer



    Not my best thermometer but it's the one I use for grate level temps..
    More to follow
     
  2. bmudd14474

    bmudd14474 Guest

    Looks like a good start. Are you using the 3-2-1 method?
     
  3. alx

    alx Master of the Pit OTBS Member

    Keep us in the game...looking good.
     
  4. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    By that you mean 3 out, 2 wrapped and 1 out? If so, I hadn't planned on it but may give it a try.. Does that help spares out? I normally smoke back ribs and never wrap them, just mop..
     
  5. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    I just moused over the method in your post and saw the caption.. not computer savy, I
     
  6. bmudd14474

    bmudd14474 Guest

    Personally I like the 3-2-1 method. I usually leave it unwrapped until there is a decent amount of pull back. Usually 2.5 hours. Then I do 1-1.5 wrapped in foil with some of my spray. Then finish them back on the grate for .5-.75. The first time I did it the true 3-2-1 method. Some like it just like that but I decided to modify it a little bit to my liking.
     
  7. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    I'll be wrapping around 1300 then..
     
  8. old poi dog

    old poi dog Master of the Pit OTBS Member

    Looking good!
     
  9. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    First mop.. Bones are just starting to poke out.. looks right on track



    I need a tutorial in how to trim these things St. Louis style.. These are store bought whole
     
  10. bmudd14474

    bmudd14474 Guest

  11. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    Great post.. I have a clear mental picture now. Are the rib tips used for "ribletts" at the bbq joints? There's a place near me that does some awesome ribletts. The ribletts they serve have alot of small, spoon-shaped bones in them. I guess if i find them in these ribs then I'll know for sure..
     
  12. that's the same thermo I use to test my meat lol..lookin good so far
     
  13. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Looking Good to this point...[​IMG]
     
  14. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    Talk about perfect timing. I wrapped the ribs, went to the hospital and picked up my wife (smelling like smoke[​IMG]) and my new son who was born on the 30th, and made it back just in time to unwrap and continue...



    I got a lot of fat rendered but I'm gonna smoke them until I get some more bone showing. At least another 1 1/2 hours.
    I'm liking the spares so far and they are finger lickin good man!
     
  15. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    Off the smoker and smellin good


    Delicious.. Can't wait to do them St. Louis style now..
     
  16. bmudd14474

    bmudd14474 Guest

    Looks like they turned out great. And Congrats on the new baby. [​IMG]
     

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