Yummy Spare Ribs

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bryce

Smoking Fanatic
Original poster
Jun 15, 2012
595
112
Olympia, Wa
Smoking these ribs up for Father's Day (Yeah, good excuse to eat more smoked meat!)

I saved the small ribs strips so I could experiment with Tatonka Dust on them. I've only used TD one time on a tri tip and it was good on that so wanted to sample it on pork.

Getting the coals ready (heating the chunks of wood as well.) Saw that tip on here.


Rubbed and ready for the smoker


Onto the smoker


Finally using the bottom shelf for the first time. Hope the temps are consistent from top to bottom. Here is the other rack.


Going to include some chicken legs in a few hours. Check out the black legs - that Tatonka Dust is some wild looking stuff!

Here's the potpourri of rubs I'm using. 2 legs for each rub mix. Just experimenting and playing around.


Rubs


Going to grill up some veggies. We love this mixture.



Ribs have been on for an hour now. Only 4 more to go!
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Thanks Miller. We LOVE grilled veggies too. What a perfect way to eat vegetables!

Thank you Justin. We just put the chicken legs on. Mmmm mmmm.
 
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Thank you Justin!

I still have one rack on the smoker. The one in the picture was on for 6 hours and the one in the smoker will run for 7 just to see if it makes much of a difference.
 
Just to finish this up.

6 to 7 hours makes an enormous difference. I definitely learned something today. 7 hour no-wrap ribs are incredible. Pretty much maintained a 250 smoker temp all the way though.
 
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Ha-ha... So true.

Despite the over indulgence I'm sure happy since I've found my new way to smoke ribs and that's taken me quite a while.
 
Thanks Miller. We LOVE grilled veggies too. What a perfect way to eat vegetables!

Thank you Justin. We just put the chicken legs on. Mmmm mmmm.
Our favorite is to have Red, Orange, and Yellow bell peppers grilled,  They get so sweet.
 
Good plan.. You'll love them. Like most veggies just don't over cook them so they're mushy. We use a pan made for grilling veggies and just put it right on top of the grill. It gets used a lot !
 
Good plan.. You'll love them. Like most veggies just don't over cook them so they're mushy. We use a pan made for grilling veggies and just put it right on top of the grill. It gets used a lot !
We do the same or just cut the onions and peppers in big pieces and throw them right on the grill.  We then skewer the shrooms.  We grill so many veggies that we go through a grill pan/basket every year.
 
Looks great Bryce, makes me miss my ECB that I had out west (working with, and figuring out, a cheapo horizontal offset right now).  I never got into the Texas Crutch, glad to see someone agrees with the unfoiled smoke!  I wanted to ask, though, I notice you have a pot with coals and your wood in it?  Did you just take an old/disposable pot to do this, and did you drill any ventilation into it?  Do you remember or can you link to the post that you found the recommendations for that in?

Thanks!
 
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