Spare Ribs and Other items w/Q-view

Discussion in 'Pork' started by chisoxjim, Aug 28, 2009.

  1. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    Stopped at a local meatmarket in the next town over for some spares, I had learned to call and reserve a slab early in the week since they only have a few available since they cut them from the sides of pork they get in early in the week. I was anxious to try these fresh unfrozen, freshly cut spares, and reserved a slab yesterday, I got the spares and the slab cost $13.00, I didnt ask the weight but I am guessing this slab is about 3.5 pounds and untrimmed.

    When I unwrapped these ribs I was impressed at the birght pink color of the meat.. fresh.
    I trimmed off the skirt, and the tips as best I could, and removed the membrane

    Pics in a minute
     
  2. cowgirl

    cowgirl Smoking Guru OTBS Member

    Jim, you come over and help me butcher a pig or two and I'll get you some fresh ribs. [​IMG]

    Good luck with your smoke! [​IMG]
     
  3. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    id be glad to cowgirl, i need to pay a visit back to my college state of Oklahoma

    untimmed spares:



    trimmed:


    skirt, and tips:


    doing these tomorrow with some shrimp ABT's.
     
  4. bbq engineer

    bbq engineer Master of the Pit OTBS Member SMF Premier Member

    ChiSox,

    Wow, those look great! I bet those are going to be fantastic. I can't wait to see this when you are done.
     
  5. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    thanks, I thought they looked great too,

    I dont know how well ill sleep tonight, Ill be thinking/dreaming/worrying about tomorrows smoke like I usually do. [​IMG][​IMG]
     
  6. rickw

    rickw Master of the Pit OTBS Member

    Those are some good looking spares. If they taste as good as they look you're going to hae some fantastic ribs.
     
  7. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    tomorrow a.m., I am going to rub them with mustard, and then my rub, and mix in some black cherry kool-aid, did the kool-aid on a butt I did, and now want to try it on some ribs.
     
  8. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    rubbed ribs(didn use mustard, wanted the rub to really stand out.



    q-view:




    I am doing brined shrimp ABT's, brined the shrimp to allow them to hold up better. Cream cheese mix was piped in, and is cream cheese, jalapeno scraps, cajun seasoning, garlic, and green onion.







    thanks for looking, updates to follow
     
  9. This is why I love browsing all threads. That ABT looks fabulous. I never thought to add shrimp. This is added to my To Do list. Anything special with the brine you used?

    Thanks for sharing.
     
  10. blacklab

    blacklab Master of the Pit SMF Premier Member

    Jim
    Really like your shrimp Idea on the abts. I always sauted or grilled them first. Then chop and add them in the cream cheese with other ingredients. Will be giving your way a whole in the future. Thanks
     
  11. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    thnaks guys, I did some shrimp ones a while back, and loved them.

    The brine was a basic salt, garlic powder, and white sugar brine( 1/4 cup kosher salt, 2 tbsp sugar, 1 tbsp garilic poweder in about 6 cups of water. only let the shrimp brine for 15 minutes before rinsing.

    I am going to smoke the rest of the bag of shrimp as a snack when the rib tips, and skirt are ready in about an hour.
     
  12. tasunkawitko

    tasunkawitko Master of the Pit OTBS Member

    looks great, jim!
     
  13. bigtrain74

    bigtrain74 Master of the Pit OTBS Member SMF Premier Member

    Looks wonderful Jim!!! Keep up the good work!
     
  14. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    thanks y'all,

    next batch of pics are up

    tips off the smoker:




    shrimp snack:






    abt's on the smoker:


    spares @ 4.5 hours:


    dinner is about 1 hour away.
     
  15. bigtrain74

    bigtrain74 Master of the Pit OTBS Member SMF Premier Member

    What size shrimp did you use?
     
  16. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    some small 41-60's I picked up last night last minute. would have liked some bigger unfrozen ones but these were ok.
     
  17. bbq engineer

    bbq engineer Master of the Pit OTBS Member SMF Premier Member

    Jim,

    I checked in just in time...Everything looks excellent. Definitely gonna try the shrimp ABT's and what the heck, I'll throw in the whole darn pan full too! Love the rib tips, keep the pics coming!
     
  18. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    thanks, I am a little full, luckily it is about an hour still til dinner. ABT's should be done @ 6:30, and I am going to tent the in foil in about 20 minutes with some apple juice, honey, turbino sugar, and a splash of bbq sauce & return to the smoker.
     
  19. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    final pics, overall a good smoke,













    thanks for checkin out my work. tomorrow I may try my first chuckie..
     
  20. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    Nice job, Jim. They look great! [​IMG]
     

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