First Spare Rib with Butt QVIEW

Discussion in 'Pork' started by caveman, Mar 15, 2010.

  1. caveman

    caveman Master of the Pit SMF Premier Member

    Okay, today was so nice & beautiful, we had to fire up the CG & get some smoke going. So, brought out the butt, and mustard rubbed it good with our creole seasoning we use.

    And then the spares:

    And after my attempt at a St. Louis cut & mustard rub:

    And of course we have the fattie line up. On the left, brown mushrooms, onions & sharp cheddar & on the right, something I have been thinking about, green olives, blue cheese, brown mushrooms & onions.

    Oh, I almost forgot, my assistants.

    Wifey with the pototoe salad.

    And her empanada's as usual.

    And some veggies on the side.

    Ribs are done. 3-2-1 method with a spritz of apple juice during the foiling period:

    And the Butt:

    Don't forget the fatties. Sharp cheddar, brown mushrooms, onions:

    And I can't tell you how good this one was with the green olives, blue cheese, onions & brown mushrooms.

    Dinner is served.

    And don't forgot dessert; Chocolate Chip Cookies.

    The pork was soft & delicious, the ribs were tender & juicy & the fatties ARE always good. The flavor of the blue cheese was incredible. That one was seasoned with garlic also & was great. Thanks for looking.
  2. guvna

    guvna Smoking Fanatic

    WOW! nice post! i love your pics... real good smoke ring on the meats. and those empanada's look amazing!!! [​IMG]
  3. mr mac

    mr mac Smoking Fanatic SMF Premier Member

    Quite the spread! Looks great! [​IMG]
  4. danielh

    danielh Meat Mopper

    All the food looks fantastic!

    The St Louis cut usually goes down a whole lot closer to the bone though. I usually leave just a shot of meat covering the bone. Flip them upside down and do some finger feeling and you'll find them. Gets rid of all the cartilage and extra fat that alot of people dont find appetizing in the spares. Although I like the trimmings as much as the rest of it. Perfect pit snack while you're waiting on everything else to finish.

    And that mushroom fattie sounds great. I could go for one right now..
  5. bearcarver

    bearcarver Smoking Guru OTBS Member

    Wow !
    That's a lot of good lookin' stuff !!!

    Well worth some---->[​IMG]

  6. deltadude

    deltadude Master of the Pit OTBS Member


  7. OutSTANDING [​IMG]!!!!!!!
  8. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    WOW you did a great job all looks so good
  9. rbranstner

    rbranstner Smoking Guru OTBS Member

    Everything looks wonderful! Job well done.
  10. thunderdome

    thunderdome Master of the Pit

    Great post [​IMG]
  11. Geez zo flip.. you are one ambitious smoker!! It all looks great. Congratulations!
  12. caveman

    caveman Master of the Pit SMF Premier Member

    Thank you. I was so tired & full of gin I forgot to tell you all that I started with Mesquite & finished the meat with cherry. The fatties were smoked with hickory. My wife grinned with you compliment on the empanada's. Her's always come out better than mine.

    I should have looked at that tutorial a second time before attempting that style of cut. If you notice in the pictures, I did the cut but not as deep as you suggested. I will try better next time. I like the fact that we did not have all that extra meat hanging around on the spares. That was the actual first time cutting my ribs up. That fattie was outstanding.

    Thank you to everyone for the comments. My wife thinks I am nuts staggering around the kitchen with a camera, taking pictures of food but she never says anything about it. Hmmmmmm.........................
  13. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    I don't think I could've ever made it to the finish on a such a long smoke & those assisstants helping me. [​IMG]
  14. smokingriley

    smokingriley Smoke Blower

    Outstanding Smoke! [​IMG]With this weather we are having you couldn't go wrong.
  15. danielh

    danielh Meat Mopper

    You did a fine job. Everything looks great.. I just wanted to point that out for you. Usually the white part thats showing on the big end of your finished ribs ends up in the trimmings on a St louis cut.. Yeah they'll look small your first time doing it, but you get used to it pretty quick. If Im cooking for just me, I leave spares whole, but my wife wont eat that part, so I'll cut them down if i know she's going to be eating them, or just cook babybacks.

    Make sure not to throw the trimmings away though, like I said, a perfect snack for the pitmaster!
  16. caveman

    caveman Master of the Pit SMF Premier Member

    Throw away potential smoking meat!!!!???? Who do I look like, an Anorexia Nervosa patient?? Never throw away that which you can smoke with delicious smokey flavor.
  17. Very nice! I really like the blue cheese idea! I've been eating the bacon blue combo a wendy's alot![​IMG]
  18. graybeard

    graybeard Smoking Fanatic OTBS Member

    Home run!! POINTS FROM ME![​IMG][​IMG]
  19. jak757

    jak757 Smoking Fanatic Group Lead

    Outstanding Qview!! Looks quite tasty....nice selection of food (and beverage!).

    Earns some [​IMG] in my book!
  20. captsly

    captsly StickBurners

    Nice looking meal there..[​IMG]

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