Spares Seared First Then Low And Slow W/Qview Huh?

[ronp]

Yep that's what I am doing. Carol doesn't like spares as they are too fatty even after trimming into St. Louis. I had a rack in the freezer waiiting to be an experiment, so here goes. I love my butts seared so why not. It is windy as hell and I don't want to be up all night with a temp issue.



Started with a 4# slab before triming. Trimed some fat off.



Youshidas, garlic, and lemon pepper. Keep it simple here.



The Weber usually cranks over 700' but tonight with the wind gusts wouldn't even reach 400'.




Flipped it over for a second sear and this is where I am. I am estimating I cut an hour off the smoke by searing, so rather than going by time I will look for a pull back. Looks like most of the fat on the outside is gone. They look good enough to eat now, I like it already.

More to follow.

 

[waysideranch]

Looks real good Ron.

 

[pignit]

Tic......... Toc.........

 

[bassman]

That will be interesting to find out if it works, Ron. Keep us posted.

 

[forluvofsmoke]

Boys, I'm thinking Ron just found another way to keep mama happy!

It probably won't take in a real deep smoke, but I bet it will taste of smoke, none-the-less.

I'm interested in seeing the finale on this one myself, Ron. Could tune out to be another way to get a quicker smoke in when time is not on your side...

Eric

 

[trashcan]

Spares are my favorite. I'm gonna watch this thread like I stared at my smoker for 8 hours yesterday...

 

[ronp]

Well, no pullback yet after 3 hours.




Put in foil with some Sweet Baby Rays BBQ sauce and some liquid.



I had to taste a bite, so far so good.

More to come..

 

[forluvofsmoke]

Hey Ron, if you're thinking along the same line of theory as I'm thinking, the high heat of the sear should really start a fast internal rise in temps. Then, the lower temp smoking should just carry it on through to the center to get some good shrinkage in about 2/3 to 3/4 the normal smoke time.

Hmm, if your smoke temp is even remotely close to your normal range, I don't know what could be going on. Maybe too fast of a sear and it couldn't absorbe through the surface far enough before going into the lower temp smoke?

Anyway, it ain't over 'til it's over...keep your chin up! The brase may go faster than expected so maybe do a quick check after an hour for a peek. It could just take awhile for the initial blast of heat to show it's benefit.

I'll catch up with this after work on Tuesday. Got my brain wheels turning for answers...

Thanks for sharing the method...I really want to see how it comes out.

Eric

 

[oneshot]

Hey Ron, this reminds me of watching a good suspense series and then right at what you think is the climax, they stop and say to be continued.
Ya got me drooling and driving me crazy, which isn't a long drive!!! lol

Ok, I'm patiently waiting......

 

[ronp]

Well ,I just did the finger test and they were tender. I may just sauce them again for a bit unrapped and raise the temp to 275' Done.

Thanks for watching!

 

[oneshot]

No final pics or tale of the taste?????? I feel so abused. rotfl

 

[old poi dog]

Hey Ron,

Me too.....waiting patiently out in the Pacific. Post picture and review soon.

 

[ronp]

Geez guys good qview takes time I should have some pics soon. Thanks for being patient.

 

[ronp]

Here it is.












They are great.Took less than 5 hours. And no grease. I will do them this way again.

Thanks for watching.

 

[oneshot]

Ahhhhhhhhhhhh lookin good Ron!!!!

But you probably shouldn't eat that this late.....lmao

By the way, I'm going to look at a big deli slicer tomorrow that a friend of mine is setting me up with. Don't know anything more until I see it but it has a new blade and it's worth alot more then I'll have to pay for it.
I hope it's a good one, but it should be, the guy sells them for a living and my buddy has 2 rests. that he uses them in. I'll let ya know if I get it.

 

[bassman]

Looks great Ron! I don't think they get any better than that.

 

[bman62526]

Thanks Ron! I am going to go to Sams and get one of those FAT slabs of spares and try this method over the weekend.

Also, I am going to try the reverse of this method too, I think - but with Baby Backs!

Subject them to smoke for 3 hours, then foil w/ my favorite liquid for 30 minutes on the hotter end of the smoker, then finish on the grill for about 20 min....at least I THINK that will work. Won't know until I try - and I might have to eat 3 or 4 slabs til I get it right

Of course, the method outined above isn't anything new...a lot of folks finish on the grill, but I've never tried it.

 

[old poi dog]

Those ribs look great Ron. Did you have em for late night snack or breakfast?Thanks for sharing the view.

Bman...That reverse foil idea of yours sounds interesting. Let us know how it turns out. Take care all.