Spare ribs and rib tips

[suie]

No I don't mind Bob, and I agree it's the perfect day for ribs!

I'm heading into stage 2 - foil and glaze. This glaze I got from Johnny Trigg watching BBQ Pitmasters. Squeeze Parkay, brown sugar and honey.

glazeingred.jpg

• suie
• Apr 27, 2013

Here are the ribs after a little more than 2.5 hours. I'm a little ahead of schedule with my pit running high, but they look good so far:

ribssmokedone.jpg

• suie
• Apr 27, 2013

Here's the glaze ingredients sprinkled on the first layer. Afterwards I take my insulated gloves and rub it in a bit.

glazesprinkle.jpg

• suie
• Apr 27, 2013

Here is the ribs, stacked with the brisket bone, fully glazed for wrapping and into the smoker.

glazestack.jpg

• suie
• Apr 27, 2013

I know this may seem like it would be overly sweet, but with a spicy rub and sauce it really goes nicely.

 

[chef jimmyj]

I hope y'all enjoy it. My kids like to add the Ketchup, Mustard and Vinegar to the reduced Foiling Juice. Friends of ours like the Apple/Molasses Flavor to come through and just reduce it as is...JJ

 

[manchester bob]

After reading your post, JJ, I just remembered: I have a large container of mustard...meant to slather it on the ribs before putting on the rub, and I'm now realizing that I forgot to do that! Hope it doesn't matter too much. Oops!

Oh, well...still learning.

 

[sarnott]

Suie,

I'm doing spare ribs today too! I'm at home in Virginia but will be in central NY by Tuesday (Rome). I've been taking pictures and will post but, I need to go out. Its foil time for 3-2-1.

Scott

 

[manchester bob]

Hmmm...must be contageous! Several of us cooking ribs today. Did y'all know that today (Apr. 27th) is National Prime Rib Day?

Well, we may not be cooking prime rib, but here's to hoping that all of our ribs turn out great! 

 

[chef jimmyj]

After reading your post, JJ, I just remembered: I have a large container of mustard...meant to slather it on the ribs before putting on the rub, and I'm now realizing that I forgot to do that! Hope it doesn't matter too much. Oops!

Oh, well...still learning.

No, they will be fine. The Mustard has some Vinegar and Mustard oil that all helps the meat absorb the Spice flavor but the effect is small. One of those Nice to have not Need to have things...JJ

 

[manchester bob]

Thanks, JJ! Don't have to kick myself so hard now. Another half hour of the "2" phase.......

 

[suie]

Hi Scott! LOL that's funny that it's prime rib day!

Okay, time to finish this off. Ribs out of the foil, sauced and back in the smoker:

saucedribs.jpg

• suie
• Apr 27, 2013

Ready to cut up the rib tips

brisket.jpg

• suie
• Apr 27, 2013

Rib tips, sauced and on the grill:

tips.jpg

• suie
• Apr 27, 2013

I served these with some potatoes, and grilled broccoli:

dinner.jpg

• suie
• Apr 27, 2013

Side view of ribs:

sideribview.jpg

• suie
• Apr 27, 2013

I was really happy with these, they were moist and flavorful. I shortened the 3-2-1 because of a slightly higher pit temp, and because I was hungry. So they weren't falling off the bone, but still tender. Hope everyone else had good luck with their ribs!

Suie

 

[seenred]

Man, Suie, those look awesome!  A very tasty looking plate.  Nicely done! 

Red

 

[manchester bob]

Great job, Suie! I had a part break off when I unfoiled them...gave me a chance to take a "sneak peek", and I'm happy!

Enjoy your dinner, and thanks for the pictures!

 

[suie]

Thanks Red & Bob!! 

 

[chef jimmyj]

Nice Job Suie. Now to see how Bob made out...JJ

 

[suie]

Thanks JJ! I've been wondering about Bob too, I hope he posts an update.

 

[chef jimmyj]

Probably too busy licking Q Sauce off his fingers to type...

...JJ

 

[woodcutter]

Man, Suie, those look awesome!  A very tasty looking plate.  Nicely done! 

Red

You said a mouthful Red! Nice ribs!

 

[suie]

You said a mouthful Red! Nice ribs!

Thank you Todd!

Suie,

I'm doing spare ribs today too! I'm at home in Virginia but will be in central NY by Tuesday (Rome). I've been taking pictures and will post but, I need to go out. Its foil time for 3-2-1.

Scott

Scott - how did your ribs turn out? Also, have you ever visited the Dinosaur BBQ when you're up here? It's been awhile since I visited but I remember them having some very nice que! Cool atmosphere too.

Suie

 

[manchester bob]

Thanks for asking...we made out great! My wife and kids were out pretty late yesterday. Not being too greedy, I ate about a third of one rack, left the rest in the kitchen for them, and went to my neighbor's house. Came back finding a big pile of bones, and nothing more!

I bought the ribs pre-cut St. Louis style. I think that the next time, I'll buy the untrimmed ribs and trim them myself...try some of them "pork burnt ends"!

 

[sarnott]

Suie,

They turned out good but one rack was almost too tender and the bones started falling out. I'll post later today but yes, almost everytime I fly in or out of Syracuse, I make time Dinosaur BBQ there. Its a great place and the food (and beer) are awesome!

Thanks,

Scott

Dino_BBQ.jpeg

• sarnott
• Apr 28, 2013

 

[rstr hunter]

I have a rack of loin backs on the smoker now, but the rib tip idea makes me wish I'd done spares.  Guarantee if I'd have read this 4 hours ago I would have.   Great idea and good q-view.

 

[suie]

Thanks for asking...we made out great! My wife and kids were out pretty late yesterday. Not being too greedy, I ate about a third of one rack, left the rest in the kitchen for them, and went to my neighbor's house. Came back finding a big pile of bones, and nothing more!

I bought the ribs pre-cut St. Louis style. I think that the next time, I'll buy the untrimmed ribs and trim them myself...try some of them "pork burnt ends"!

Awesome, a big pile of bones, definitely a good sign!!

Suie,

They turned out good but one rack was almost too tender and the bones started falling out. I'll post later today but yes, almost everytime I fly in or out of Syracuse, I make time Dinosaur BBQ there. Its a great place and the food (and beer) are awesome!

Thanks,

Scott

Dino_BBQ.jpeg

• sarnott
• Apr 28, 2013

Yeah, sometimes 3-2-1 is too long, I wish I knew the secret to keep that from happening. Anyway, glad you found the Dinosaur and thanks for the update!