Today's Spare Ribs

Discussion in 'Pork' started by goat, Dec 17, 2007.

  1. goat

    goat Smoking Fanatic OTBS Member

    Pulled membrane off back, seasoned, put in smoker, at 4 1/2 hrs. basted with wild plum jelly, jalapeño juice, and Sweet Baby Ray's mix., smoked 30 more minutes and ring the dinner bell.
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  2. ba_loko

    ba_loko Smoking Fanatic OTBS Member

    As always, Goat, you do an outstanding job. Very nice!
     
  3. ron50

    ron50 Master of the Pit OTBS Member SMF Premier Member

    NY
    Yummy ribs, hope you enjoyed!
     
  4. goat

    goat Smoking Fanatic OTBS Member

    My stomach hurts.
     
  5. walking dude

    walking dude Smoking Guru SMF Premier Member

    nice goat REAL nice......wish i could find em in a whole rack.....i find em already cut up in about 6 bone pieces..........

    i take it you dind't foil?
     
  6. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    I buy mine at Sam's Club. They come cryovac packed at 3 racks to a package. I can't resist doing all three at once!
     
  7. goat

    goat Smoking Fanatic OTBS Member

    Dude, I always thought Iowa was a pig metropolis. No I did not foil. They cooked about 245* for 4 1/2 hrs and then baste and smoke 30 minutes more.
     
  8. flash

    flash Smoking Guru OTBS Member

    Why? Did you eat them all? We'll have to change your name to "Piggie" [​IMG]
     
  9. goat

    goat Smoking Fanatic OTBS Member

    I did not eat them all but I think I ate too many!
     
  10. walking dude

    walking dude Smoking Guru SMF Premier Member

    tell me about it goat......i am having a HECK of a time trying to find fresh sides.....or belly's...........have to buy a case.......60 lbs at once........
     
  11. rip

    rip Smoking Fanatic

    Looks good Goat, I ain't goin to foil the next ones I do. Just low and slow and baste.
     
  12. goat

    goat Smoking Fanatic OTBS Member

    Dude, I want to try smoking some bacon, but I think I will have to buy a case of bellies also.
     
  13. walking dude

    walking dude Smoking Guru SMF Premier Member

    got a boneless butt in brine/cure as we speak......injected with brine/cure also.........8 days today........

    will take out tomorrow pat dry and put on a wire rack in the fridge for 24 hours tomorrow.........to get that pemicle thing.........then cold smoke tuesday.........first time.......so fingers crossed
     
  14. goat

    goat Smoking Fanatic OTBS Member

    Rip, I never foil ribs, just give them a little time. These were a little too done for competition ribs because they almost fell off the bone.
     
  15. walking dude

    walking dude Smoking Guru SMF Premier Member

    here lately, with these so called Bob Evans spares i am getting........

    when i foil.....i get HUGE pullback........close to two inches........from what i have seen here.......WAY too much.........

    and not real happy with the meat.........GOT to find another source
     
  16. goat

    goat Smoking Fanatic OTBS Member

    Dude, I would say that is too much. Are they too done when you cut them up?
     
  17. walking dude

    walking dude Smoking Guru SMF Premier Member

    this last time i did a 2-2-1

    this has happened since i moved to the south side.........at my old place, northwest D.M., i got better spares

    3 times now, i get that WAY to much pullback

    no not really........just didn't line the texture of the meat........the
    "to the tooth" al dente........didn't like it......but i suspect the type of the meat........

    BB's are priced at gold brick prices, so thats not a option

    plus the spares have MORE meat.........
     
  18. cowgirl

    cowgirl Smoking Guru OTBS Member

    Good lookin ribs goat!![​IMG]
     
  19. goat

    goat Smoking Fanatic OTBS Member

    Hey Rip, It will be Friday before I can get to a Taco Bell, but that sure was a nice Christmas present. Thank you.
     
  20. hawgheaven

    hawgheaven Master of the Pit OTBS Member

    Goat, as always, you outdone yerself! [​IMG]
     

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