Going for spares this time around

[bryce]

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.

Spares 1.jpg

• bryce
• Apr 18, 2015

Spares 2.jpg

• bryce
• Apr 18, 2015

Wrapped up and ready to rest

Spares 3.jpg

• bryce
• Apr 18, 2015

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.

Spares.jpg

• bryce
• Apr 18, 2015

 

[Rafter H BBQ]

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

Them Little Chiefs are great smokers for salmon !

 

[one eyed jack]

Nice looking ribs. 

Looks like they are trimmed to St. Louis.

Congratulations on your new smoker.

 

[bryce]

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....

 

[carbine1koos]

Gratz on the smoker :241:

Look forward to seeing how the ribs turn out.

 

[bryce]

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!

Spares 4.jpg

• bryce
• Apr 19, 2015

 

[sota d]

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! 

 

[bryce]

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%)

Spares 5.jpg

• bryce
• Apr 19, 2015

 

[b-one]

Looking good save some for me!:biggrin:

 

[Rafter H BBQ]

Them are lookin great ! Thumbs Up

 

[crazymoon]

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

 

[bryce]

Oh yeah...good times!

2.45 in so time to wrap 'em up!

Spares 6.jpg

• bryce
• Apr 19, 2015

Spares 7.jpg

• bryce
• Apr 19, 2015

Spares 9.jpg

• bryce
• Apr 19, 2015

Spares 10.jpg

• bryce
• Apr 19, 2015

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.

 

[one eyed jack]

The forced wait makes them that much better. 

 

[bryce]

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.

 

[one eyed jack]

Ha! Indeed it does.

So I just unwrapped them. Can already tell the flavor is right but the "2" post 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 snooker 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.

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).

 

[oldschoolbbq]

Nice job , Bryce ...

 

[bryce]

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

Spares 11.jpg

• bryce
• Apr 19, 2015

Spares 12.jpg

• bryce
• Apr 19, 2015

So juicy - mmmmm

Spares 17.jpg

• bryce
• Apr 19, 2015

Spares 15.jpg

• bryce
• Apr 19, 2015

So meaty for a spare rib

Spares 14.jpg

• bryce
• Apr 19, 2015

Spares 16.jpg

• bryce
• Apr 19, 2015

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

 

[Rafter H BBQ]

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

:points1:

Justin

 

[bryce]

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

 

[foamheart]

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.