Going for spares this time around

Discussion in 'Pork' started by bryce, Apr 18, 2015.

  1. bryce

    bryce Smoking Fanatic

    Smoked salmon, a shoulder and a brisket over the past 3 weeks. To finish off the 4-week smoke fest we're going with some pork spare ribs tomorrow. I've never smoked spare ribs before but wanted a change from baby backs.

    Getting them all nice and ready for tomorrow. Won't be able to get them going until about 1 pm but it's all good.



    Wrapped up and ready to rest


    Just bought this today as well. This is going to be my dedicated salmon smoker! I'll be smoking the inaugural batch in a couple of weeks. Looking forward to using this guy. A classic for sure.

     
    carbine1koos likes this.
  2. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Great sounding plan, ribs are a fav round here....

    Them Little Chiefs are great smokers for salmon !
     
  3. one eyed jack

    one eyed jack Master of the Pit

    Nice looking ribs.  [​IMG]

    Looks like they are trimmed to St. Louis.

    Congratulations on your new smoker.
     
  4. bryce

    bryce Smoking Fanatic

    Thanks guys. Smoker should give me many years of great salmon. In considering adding a stronger element but I'll try to smoke with the stock one first.

    Yes the ribs already came trimmed that way so not my handy work there. :)

    Sure wish tomorrow would get here....
     
  5. carbine1koos

    carbine1koos Fire Starter

    Gratz on the smoker :241:

    Look forward to seeing how the ribs turn out.
     
  6. bryce

    bryce Smoking Fanatic

    Ok spares are on. I noticed spare ribs have a bit more fat than baby backs and much more flexible.

    I'm too much a wimp to use the second shelf on the WSM so I cut one slab and wedged it all in there. I haven't had this smoker long so I'm still learning about the top shelf!

     
  7. sota d

    sota d Smoking Fanatic

    Congrats on your salmon smoker! Ribs are off to a great start. You going to wrap or not? Keep the pics coming, we're watching!  [​IMG]
     
  8. bryce

    bryce Smoking Fanatic

    Thanks Sota...I can't wait to use it. I love smoked salmon.

    Yes, I'll wrap in 1 hour or so.

    Here they are at 2 hours in with a nice TBS of Apple(70%) and Hickory(30%)

     
  9. b-one

    b-one Smoking Guru OTBS Member

    Looking good save some for me!:biggrin:
     
  10. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Them are lookin great ! Thumbs Up
     
  11. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    B, They are looking tasty! I love your chief smoker !
     
  12. bryce

    bryce Smoking Fanatic

    Oh yeah...good times!

    2.45 in so time to wrap 'em up!





    Well, time for a 2 hour wrap....Then I might kiss them on the grill - not sure yet.

    Thanks guys! Fun for sure. Kids are hungry for them, so is dad.
     
    Last edited: Apr 19, 2015
  13. one eyed jack

    one eyed jack Master of the Pit

    The forced wait makes them that much better.  [​IMG]
     
  14. bryce

    bryce Smoking Fanatic

    Ha! Indeed it does.

    So I just unwrapped them. Can already tell the flavor is right but the "2" part of the 3,2,1 was too long for these spare ribs. There's a lot of pullback and these things are literally falling off the bone... Tough to pick them up.

    Going to crank up the smoker and let them sit in there for a while longer to maybe firm up a bit and create a bark. I'll probably toss them on the grill for a bit as well.
     
    Last edited: Apr 19, 2015
  15. one eyed jack

    one eyed jack Master of the Pit

    I got tired of trying to guess cook time when wrapping ribs,  (Baby backs and spares / St. Louis), and have gone to smoking unwrapped for the entire smoke.  I have had racks of spares absolutely fall apart after 3 hours unwrapped then 2 hours wrapped.  Tried reducing the time wrapped but couldn't get consistent results.  I am happier just going "nekid", (Unwrapped).
     
  16. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Nice job , Bryce ...[​IMG]
     
  17. bryce

    bryce Smoking Fanatic

    All done. Nailed the flavor. Went light on smoke so the ring is there but not too much. Probably a top-3 smoke for me.

    Crazy pullback



    So juicy - mmmmm



    So meaty for a spare rib



    The best part? Everyone in my family raved over them.

    This forum taught me how to do this - not BBQ Pit Masters....thank you!

    Bryce
     
    waterinholebrew likes this.
  18. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Nice ribs Bryce, smoke ring is just right.... Smoke rings don't affect the flavor at all... Nice smoke ! Thumbs Up

    :points1:

    Justin
     
  19. bryce

    bryce Smoking Fanatic

    Thanks Justin. The good (and bad) news is, they're all gone! (no leftovers!)

    Next time I'll reduce the 2 part of 3,2,1 to 1.5 if I do spare ribs again. Baby backs are still my most favorite.

    Next smoke will be to break in the Little Chief with 5 lbs. of salmon or so in a couple of weeks. Next to ribs, smoked salmon is my favorite (and pretty healthy too!)

    Bryce
     
  20. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Nice looking ribs. I much prefer the spares however cut, to babybacks. They have a better bite IMHO. I too learned the 3,2,1 method here, we always just thew the ribs on the grill. It takes a bit longer but not much, and its alot less hassle.

    Those are some great looking ribs, remember that the smoke ring adds nothing to the taste, just appearance.

    Make sure and check search for the salmon candy. We don't do it here but it sure sounded good to me.
     
    Last edited: Apr 19, 2015

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