sfprankster's (mis)adventures with Pork Spareribs Continues or Oooooops I Did It Again

Discussion in 'Pork' started by sfprankster, Aug 7, 2015.

  1. I found pork spareribs for $1.99/lb a couple of days ago. Since this is one of my gf's favorites meals, I got them ready for the total spa treatment on my WSM just before noon... [​IMG]

    Made another rub from the spice drawer...

    ...light amount of rub applied and ready to go...

    ...3 hours in hickory smoke @ 225-230...

    ...a little reward for the cook's hard work... [​IMG]

    ...saved some of the Porter for a braising liquid...

    ...1 rack received a tomato/honey based sauce...

    ...the other rack went back in, after the initial rub and beer treatments only(can be seen peeking from the lower grate)...

    ...and once again, a quick brushing of sauce, before finishing the final spa treatment in my WSM...

    ...passing the bend test...


    Served with my homemade applesauce, corn on the cob and potatoes with butter, sour cream and fresh from the garden chives... 

  2. b-one

    b-one Smoking Guru OTBS Member

    Looks great! Gotta love $1.99 ribs!
  3. Thanx!!

    It was my screwup. I forgot to grab them the night before @ $2.49/lb. Went  back the next day, and they were cheaper. [​IMG]

    Usually it's the other way around... [​IMG]

    We obviously didn't like them very much... [​IMG]

    An added bonus of foiling the ribs... [​IMG]

  4. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    From the Title, I was expecting to help you work out what keeps going Wrong...From the looks and text, You Nailed them! Looks great...JJ
    sfprankster likes this.
  5. Thanx!!

    I use the "(mis)adventures" in my posts to make it easier to search at a later date. Been doing it for years, on several different boards.

    Thanks again for checking up  and offering your help!! [​IMG]  

    ***Left the pork 'n porter jus in the fridge overnight to make the fat easier to remove. Now I have a jar of smoked porky bliss to add to soups, gravies, sammie dipping sauce, etc***
    Last edited: Aug 8, 2015
  6. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    Looks good from here! So was it the standard 3-2-1? Inquiring minds want to know. 😄
  7. Thanx!!

    Roughly 3-1.75-.75

    Total time 5.5 hours @ 225-230

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