3-2-1 Spares for Fathers Day

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jirodriguez

Master of the Pit
Original poster
OTBS Member
SMF Premier Member
Jun 5, 2009
4,656
142
Portland, OR
Decided to treat myself to some St. Louis cut spares for Fathers Day:

Rubbed down with mix of brown sugar, salt, pepper, cayanne pepper, paprika, granulated garlic, and powdered french onion soup mix. Then tossed onto the bottom rack of the WSM loaded with Kingsford Blue Bag and hickory chunks. Skirt pieces wedged in around the outside - they will be chopped up and added to baked beans.

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Here we are after about 3 hrs., time to toss into a foil pan with a cup of ginger ale and covered with foil.

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..... and a shot of the sides cooking on the top rack.

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Ribs out of the foil and back onto the grates for the last hour.

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Here is everything off of the smoker and some sliced up ribs for the win!

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**** This dinner given one tounge up by an unbiased expert ****

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Looks Great Johnny!!!

Nice BearView there too!!!

Gotta love that "One Tongue Up" rating !!!  
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Bear
 
Looks Great Johnny,

 What was the green beans and mushroms cooked in? got that dark brown look....got me intrigued.....Lol... Love the "Taste Tester"
 
Looks Great Johnny,

 What was the green beans and mushroms cooked in? got that dark brown look....got me intrigued.....Lol... Love the "Taste Tester"
The beans and shrooms were tossed with some Tony Chacharos Creole seasing, olive oil, and about 1/2 of a bottle of Henry Wienhards Blue Bore Ale. I covered the pan for the fist three hours then uncovered for the last 3 hrs. stirring every hour or so.

.... and yes the "taste tester" had a very happy fathers day as well.... lol
 
Man those look great Johnny - I need to come for a visit
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