Sunday Spares - QView!

heyer5

Meat Mopper

Original poster

May 4, 2011

230

15

Waukee

• Apr 23, 2012

• #1

Alright laides and gents, here goes nothing (I only have two pictures, it isn't that extravegant!)

I picked up some spares and a boston butt last week at Sam's Club and decided I was going to do the Spares on the WSM 18.5" this weekend.  What I thought would be a Saturday smoke turned into a Sunday smoke as I was designated by my lovely fiance to go pick up some whiskey barrels (which I now have to figure out how to make into a wine rack).

Sunday came along, I lit the smoker about 8 AM, brought it ever so slowly up to 235 and laid these bad boys on.

 

heyer5

Meat Mopper

Original poster

Thread starter

May 4, 2011

230

15

Waukee

• Apr 23, 2012

• #2

And here is about 6 hours later.  I added the ribs tips to the baked beans (my first attempt at this) and they turned out pretty well.

The ribs were a little on the dry/over cooked side as I had thought they were going to be.  I had them on longer than I wanted with company coming over.  Also, knowing that I'm not a fan of fall off the bone ribs, I should have cut down my foil time.

Oooh, the long rack had nothing but rub on it, no basting in the last our or spritzing (again, request from the fiance).  The short rack just had honey basted on a couple times in the last 45 minutes.  They were good and I would do them again, but I would cut down the foil time.

 

heyer5

Meat Mopper

Original poster

Thread starter

May 4, 2011

230

15

Waukee

• Apr 23, 2012

• #3

And the final product:

 

harleysmoker

Smoking Fanatic

Dec 8, 2011

378

12

Naples, FL

• Apr 23, 2012

• #4

Good Job!
 

 

Fife

Master of the Pit

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Mar 14, 2011

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Jacksonville, Florida

• Apr 23, 2012

• #5

 

scarbelly

Gone but not forgotten. RIP

OTBS Member

Jul 26, 2009

14,315

73

• Apr 23, 2012

• #6

Man that looks like it came out great 

 

heyer5

Meat Mopper

Original poster

Thread starter

May 4, 2011

230

15

Waukee

• Apr 24, 2012

• #7

Thanks everyone!  They were a bit over cooked for my liking, but it appeared my guests and fiance liked the "fall-off-the-bone" tender ribs.

 

smokinhusker

Legendary Pitmaster

Oct 20, 2010

8,179

77

Mountains west of Colorado Springs, CO

• Apr 24, 2012

• #8

Looks good! Like you, we don't like them falling off the bone, but with a little pull when you bite them.

 

jp61

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Mar 6, 2011

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NE Ohio

• Apr 24, 2012

• #9

Looks great! For myself, as long as the ribs are smoked to an edible texture I'm good, fall-off the bone or not.