I showed you what I did with the trimmings (https://www.smokingmeatforums.com/threads/spare-rib-trimmings-turned-into-pasta-pizza-sauce.298977/), now time for the main course!
Spares rinsed, trimmed St. Louis style with the membrane pulled and seasoned up with Meat Church Honey Hog and Gospel rubs. I put them on the bottom rack of my Camp Chef for about 3 hours at 225. Then I panned them with some Miller Lite and cranked heat to 275 for 2 hours. Finally, added a few layers of supped up SBR (red wine vinegar, hot honey, more rub and even added some beer this time) and put on unwrapped for 30 min with lots of flipping/basting.
I really liked how they turned out, but I'd probably go more like 2.5, 2.5, .5 on the timing next time. Thanks for looking!
Headed to the wrap
Finished product unsliced (I separated into to pieces to fit in the pan easier)
Sliced up
Showing the meat side with a couple bites taken too!
Spares rinsed, trimmed St. Louis style with the membrane pulled and seasoned up with Meat Church Honey Hog and Gospel rubs. I put them on the bottom rack of my Camp Chef for about 3 hours at 225. Then I panned them with some Miller Lite and cranked heat to 275 for 2 hours. Finally, added a few layers of supped up SBR (red wine vinegar, hot honey, more rub and even added some beer this time) and put on unwrapped for 30 min with lots of flipping/basting.
I really liked how they turned out, but I'd probably go more like 2.5, 2.5, .5 on the timing next time. Thanks for looking!
Headed to the wrap
Finished product unsliced (I separated into to pieces to fit in the pan easier)
Sliced up
Showing the meat side with a couple bites taken too!