Yummy Spare Ribs

Discussion in 'Pork' started by bryce, Jun 21, 2015.

  1. bryce

    bryce Smoking Fanatic

    Smoking these ribs up for Father's Day (Yeah, good excuse to eat more smoked meat!)

    I saved the small ribs strips so I could experiment with Tatonka Dust on them. I've only used TD one time on a tri tip and it was good on that so wanted to sample it on pork.

    Getting the coals ready (heating the chunks of wood as well.) Saw that tip on here.


    Rubbed and ready for the smoker


    Onto the smoker


    Finally using the bottom shelf for the first time. Hope the temps are consistent from top to bottom. Here is the other rack.


    Going to include some chicken legs in a few hours. Check out the black legs - that Tatonka Dust is some wild looking stuff!

    Here's the potpourri of rubs I'm using. 2 legs for each rub mix. Just experimenting and playing around.


    Rubs


    Going to grill up some veggies. We love this mixture.



    Ribs have been on for an hour now. Only 4 more to go! [​IMG]
     
  2. bryce

    bryce Smoking Fanatic

    2.5 hours in - 2.5 to go. Not going to wrap these.

     
  3. millerbuilds

    millerbuilds Smoking Fanatic SMF Premier Member

    Grilled Veggies.  That is a staple around our house!

    Looking Good!
     

    Smoke ON!
     
  4. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Lookin great Bryce ! Thumbs Up
     
  5. bryce

    bryce Smoking Fanatic

    Thanks Miller. We LOVE grilled veggies too. What a perfect way to eat vegetables!

    Thank you Justin. We just put the chicken legs on. Mmmm mmmm.
     
    Last edited: Jun 21, 2015
  6. bryce

    bryce Smoking Fanatic

    5 hours in with no foil. Almost done.

    Legs coloring up nicely as well.


     
  7. b-one

    b-one Smoking Guru OTBS Member

    Looks like a great meal will be yours soon!
     
  8. bryce

    bryce Smoking Fanatic

    Bend test looks good. 6 hours and I'm going to call them finished.


    Finished the chicken on the grill to get to 165.







    Have a great day everyone and Happy Father's Day!

    Bryce
     
    waterinholebrew likes this.
  9. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Nice lookin meal Bryce ! Thumbs Up
     
  10. bryce

    bryce Smoking Fanatic

    Thank you Justin!

    I still have one rack on the smoker. The one in the picture was on for 6 hours and the one in the smoker will run for 7 just to see if it makes much of a difference.
     
  11. bryce

    bryce Smoking Fanatic

    Just to finish this up.

    6 to 7 hours makes an enormous difference. I definitely learned something today. 7 hour no-wrap ribs are incredible. Pretty much maintained a 250 smoker temp all the way though.
     
    Last edited: Jun 21, 2015
  12. It's fun to experiment, looks great. Only draw back is the extra pounds.
     
  13. bryce

    bryce Smoking Fanatic

    Ha-ha... So true.

    Despite the over indulgence I'm sure happy since I've found my new way to smoke ribs and that's taken me quite a while.
     
  14. millerbuilds

    millerbuilds Smoking Fanatic SMF Premier Member

    Our favorite is to have Red, Orange, and Yellow bell peppers grilled,  They get so sweet.
     
  15. fdannyw

    fdannyw Smoke Blower

    Looks good
     
  16. bryce

    bryce Smoking Fanatic

    I'll have to give that one a shot.


    Thanks fdanny. We definitely enjoyed this meal and loved the 7 hr. slab.
     
  17. fdannyw

    fdannyw Smoke Blower

    I bet I told my wife I want to try the vegetables on the next smoke
     
  18. bryce

    bryce Smoking Fanatic

    Good plan.. You'll love them. Like most veggies just don't over cook them so they're mushy. We use a pan made for grilling veggies and just put it right on top of the grill. It gets used a lot !
     
  19. millerbuilds

    millerbuilds Smoking Fanatic SMF Premier Member

    We do the same or just cut the onions and peppers in big pieces and throw them right on the grill.  We then skewer the shrooms.  We grill so many veggies that we go through a grill pan/basket every year.
     
  20. Looks great Bryce, makes me miss my ECB that I had out west (working with, and figuring out, a cheapo horizontal offset right now).  I never got into the Texas Crutch, glad to see someone agrees with the unfoiled smoke!  I wanted to ask, though, I notice you have a pot with coals and your wood in it?  Did you just take an old/disposable pot to do this, and did you drill any ventilation into it?  Do you remember or can you link to the post that you found the recommendations for that in?

    Thanks!
     

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