- Aug 27, 2008
- 5,170
- 409
This is my Independence Day smoke. I didn't take pics of the entire process...we've all seen that.
The rub I used for all 6 slabs is pretty basic and simple, nothing fancy. I do use dried chopped onion, and powder it in a coffee grinder to get the most aroma and flavor from it. I also like to re-grind the bulk of my other spices for the same reason. The reason I've started powdering the kosher salt lately, is so I can use less and get a more even coverage, and a bit thinner bark:
6 Tbls powdered dried onion
2 Tbls powdered kosher salt
1 tsp chili powder
2 tsp extra fine ground black pepper (nearly powdered)
2 Tbls garlic powder
2 tsp mild smoked paprika
I had 6 slabs of spares to smoke, 32 lbs total on rib/potato racks (4 were ours, 2 were for friends), and 2 batches of large ABTs (46 total, max of 24/rack). Combined together, this took up all 5 rack spaces on the Smoke Vault
...I love a full smoker!
I started out slow @ 175*, and worked it up to 225* withing the first hour. Smoked for 4.5 hours total, brasing for 1 hour @ 260-280*, and firming up for 1 hour @ 325*.
This is about 3 hours into the smoke with Mequite:
3 slabs into a full-size foil steam pan with OJ/Lime juice:
After 30 minutes brasing I rotated the rack positions.
After brasing another 30 minutes, we're back on the grate:
And, out for devouring:
What can I say...nice?:
Zuccini/cheese bake (before baking...I missed finished pics on this):
Potatoes Augratin:
Other Appetizer tray:
Pasta Salad:
These were very, very tender. I lost a couple bone ends a rib or two during the transfer back to the grates...the OJ/Lime juice really works fast to breakdown the tissues in the meat. As you can see, they still held alot of natural juices and some fat, even though it was a long smoke and they were tipped on edge on the rib racks during the smoke phase.
My wife said these were perfectly seasoned, and finished to perfection...but, I had to ask myself, OK, what is the definition of a perfect spare rib? I guess it would have to be defined by your personal preferences. Our friends who were over for the festivities really like 'em alot...they ate more ribs than anything else (the hubby actually ate nearly a full slab on his own). I do have to agree that they were really good ribs, amoung the best I've ever done...probably in the top 3. For my own seasoning preferences, I like a bit of heat in mt Bbq, but this was just a nice and simple change that worked really well with the meat and smoke.
I tried to get still frame shots of some aerial displays while I played with the digicam...man that's tough to follow when they're screaming upwards at 200 (or more) MPH!
Here's some of the evening's show that I was able to somewhat capture:
I couldn't resist this one:
One of many Parachutes with multiple flares, during it's decent back to earth:
This is the finale of a ground display called a "Keg Party":
I hope everyone is having a safe and enjoyable weekend for the 4th!
OK, gotta go...a hailstorm just blew into the area...stuff is getting dinged-up already.
Thanks!
Eric
The rub I used for all 6 slabs is pretty basic and simple, nothing fancy. I do use dried chopped onion, and powder it in a coffee grinder to get the most aroma and flavor from it. I also like to re-grind the bulk of my other spices for the same reason. The reason I've started powdering the kosher salt lately, is so I can use less and get a more even coverage, and a bit thinner bark:
6 Tbls powdered dried onion
2 Tbls powdered kosher salt
1 tsp chili powder
2 tsp extra fine ground black pepper (nearly powdered)
2 Tbls garlic powder
2 tsp mild smoked paprika
I had 6 slabs of spares to smoke, 32 lbs total on rib/potato racks (4 were ours, 2 were for friends), and 2 batches of large ABTs (46 total, max of 24/rack). Combined together, this took up all 5 rack spaces on the Smoke Vault
I started out slow @ 175*, and worked it up to 225* withing the first hour. Smoked for 4.5 hours total, brasing for 1 hour @ 260-280*, and firming up for 1 hour @ 325*.
This is about 3 hours into the smoke with Mequite:
3 slabs into a full-size foil steam pan with OJ/Lime juice:
After 30 minutes brasing I rotated the rack positions.
After brasing another 30 minutes, we're back on the grate:
And, out for devouring:
What can I say...nice?:
Zuccini/cheese bake (before baking...I missed finished pics on this):
Potatoes Augratin:
Other Appetizer tray:
Pasta Salad:
These were very, very tender. I lost a couple bone ends a rib or two during the transfer back to the grates...the OJ/Lime juice really works fast to breakdown the tissues in the meat. As you can see, they still held alot of natural juices and some fat, even though it was a long smoke and they were tipped on edge on the rib racks during the smoke phase.
My wife said these were perfectly seasoned, and finished to perfection...but, I had to ask myself, OK, what is the definition of a perfect spare rib? I guess it would have to be defined by your personal preferences. Our friends who were over for the festivities really like 'em alot...they ate more ribs than anything else (the hubby actually ate nearly a full slab on his own). I do have to agree that they were really good ribs, amoung the best I've ever done...probably in the top 3. For my own seasoning preferences, I like a bit of heat in mt Bbq, but this was just a nice and simple change that worked really well with the meat and smoke.
I tried to get still frame shots of some aerial displays while I played with the digicam...man that's tough to follow when they're screaming upwards at 200 (or more) MPH!
Here's some of the evening's show that I was able to somewhat capture:
I couldn't resist this one:
One of many Parachutes with multiple flares, during it's decent back to earth:
This is the finale of a ground display called a "Keg Party":
I hope everyone is having a safe and enjoyable weekend for the 4th!
OK, gotta go...a hailstorm just blew into the area...stuff is getting dinged-up already.
Thanks!
Eric