Trying Spare Ribs for the first time. Need input

Discussion in 'Pork' started by redline, Sep 6, 2013.

  1. So I've smoked a lot of baby back ribs, they are popular up here in Minnesota, but this weekend I want to smoke some St. Louis style ribs.

    I've used a few types of rubs including Memphis Dust, and also tried Myron's Old South rub, which I really like.

    My question here is, what to wrap them with. I've wanted to try the butter, brown sugar, and honey trick, but I've read that it's way to sweet for some people. I like my ribs with a touch of heat and some sweetness. When I've wrapped in the past, I've used apple juice.

    So, what do you guys do? Any ideas on a new rub to try? Not one that I can buy, but one I can put together.

    Thanks!
     
  2. chef willie

    chef willie Master of the Pit OTBS Member

    Well, I've done the Johnny Trigg style like you mentioned & I did not find they were to sweet. Possibly from the addition of the Tiger Sauce which has a very slight kick to it. Not something I would do every time but I enjoyed doing them twice so far (using up leftover Tiger & Parkay). you could always cut back on the BS or leave out the honey although I've seen shows (DDD) where honey is liberally poured over ribs and considered outstanding. It's all a balance of what u like I suppose. Here's a recent link found using the search bar for rubs made by members. There are many listed....takes some browsing & testing to create your own version. Good Luck....I'd def try the Trigg method

    http://www.smokingmeatforums.com/a/rib-rub-recipes
     
  3. I've done ribs using the Trigg method and I simply cut back on the Brown Sugar and instead of honey, I used Agave, I didn't use Squeeze Parkey, but opted to use softened pats of Butter dropped sporadically over the ribs, a little apple juice and sealed in double wrap HD foil.

    I have also done Myron Mixon's cooking method (opting for the grate rather than in a pan) and use Rufus Teague's Spicy Meat Rub and in the foil I use a mixture of Apple Juice, Apple Cider Vinegar (50/50 ratio) and melted butter. I spritzed with the same mixture starting at 30 minutes after putting the ribs in the smoker and every 15 min after that for 2 hours, foiled 1 hour, out of the foil and on the grate for 30 min, then sauce and finish on the grate another 30 min or so until they are cooked the way you like them. 
     

    We don't like fall off the bone, and these have turned out the best so far for us. Nice bite with slight tug and clean bone. 
     
  4. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    I tried Ribs ala Trigg and yes they are way too sweet for our taste. That is when I developed my Foiling Juice Recipe. It adds some sweet but lots of flavor too. My rub matches perfectly and the heat level is adjustable. The Sauce, I will throw in Free...JJ

    Mild Bubba Q Rub

    1/2C Sugar in the Raw (Turbinado)

    2T Sweet Paprika (Hungarian)

    1T Kosher Salt

    1T Chili Powder (contains some Cumin and Oregano) Ancho Chile is same without cumin, oregano etc.

    1T Granulated Garlic

    1T Granulated Onion

    1tsp Black Pepper, more if you like

    1/2tsp Grnd Allspice

    Cayenne or Chipotle Pwd to taste, start with 1/2tsp and go from there.

    Foiling Juice

    For each Rack of Ribs Combine:

    1T Pork Rub, yours

    1/2 Stick Butter

    1/2C Cane Syrup... Dark Corn Syrup...or Honey

    1/4C Apple Cider...or Juice

    1T Molasses

    Optional:

    2T Vinegar, 2T Mustard and 1/4C Ketchup to make it more KC Style.

    Simmer 5-10 minutes until syrupy consistency.

    Allow to cool for 5 minutes, pour over foiled Ribs and

    run your 2 hour phase of 3-2-1. For the last phase return

    the ribs to the smoker BUT reserve any Juice remaining

    in the Foil. Simmer the Juice over med/low heat to reduce to a saucy thickness. Glaze the Ribs for presentation or service.

    For a Sweet Pulled Pork Finishing Sauce: Make a Double batch, Butter optional or do as I do...Use the Smoked Pork Fat from the drip pan...

    Add 1/2 the batch to the Foil Pack or place it in a Pan with your Butt, when the IT hits 165*F.

    Cover the pan with foil and continue to heat to 205*F for pulling.

    At 205* rest or hold the Butt in a cooler wrapped in towels until ready to serve.

    De-fat the remaining Juice from the foil pack or pan and set aside.

    Pull the Pork and place it back in the pan and add the de-fatted pan Juice and any additional reserved Foiling Juice to moisten and Serve...OR... Bag and refrigerate until needed.

    When re-heating place the Pulled Pork in a Pan or Crockpot and add reserved Foiling Juice or Apple Cider, as needed to make up the Juice that was absorbed while  the pork was refrigerated. Cover and re-heat in a pre-heated 325-350*F oven or on High in the crockpot to 165*F and Serve.

    Note: the addition of the reserved Foiling Juice or Apple Cider should make the PP moist but not Swimming.

    KC Bubba Q Juice

    2C Ketchup

    1/2C Brown Mustard (Gulden's)

    1/4C Apple Cider Vinegar

    1/2C Molasses

    2C Dark Brn Sugar

    1T Tomato Paste

    1T Mild Rub

    1-2tsp Liquid Smoke

    1tsp Worcestershire Sauce

    Combine all and warm over low heat just until it starts to bubble. Simmer about 5 minutes, stirring very frequently, to combine flavors and to thicken slightly.

    Use or pour into a sterile jar and refrigerate for up to 4 weeks.

    Makes 3 1/2 Cups.
     
    ba cyclone likes this.

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