After my last smoke (Citrus Leg Quarters) turned out great, I thought I was up to stepping into the big boy shoes and smoking some pork spare ribs for Memorial Day.
On the menu for tonight is 12-1/2lbs of Pork Spare RIbs, potatoes lightly coated in a sun-dried vinagarrete dressing then grilled and coated with parmesean cheese, a side of roasted carrots and served with two bottles of Pinot Noir wine.
I am also attempting to use my recently purchased AMNSP for the first time (i seasoned it for 1-1/2 at 275 in my MES 30 before use.). So this is a post of many firsts.
On with the pictures.
Photo # 01
(12-1/2lbs of Pork Spare Ribs ready for the rub to be applied the night before the smoke.)
Photo # 02
(A look at the Pork Spare Ribs after a French's Yellow Mustard and "Grill Master" Pork Rub was liberally applied. Next time, I will endeavor to make my own rub.....but baby steps.)
Photo # 03
(A look at the 12-1/2lbs of Pork Spare Ribs, after a night coated in the rub and settling in the fridge. I didn't have enough plastic wrap, so I opted for the zip lok freezer bags.)
Photo # 04
(A look at one of the racks with the "trimmings" that were left, when i was forced to trim the spare ribs to fit the racks of my MES 30. I should have trimmed these before they were rubbed last night.)
Photo # 05
(Another look at one of the racks ready for the smoker.)
Photo # 06
(I didn't want to waste any of the "trimmings" so this is the last rack ready for the smoker and it will go on the top rack of the MES 30, and will hopefully provide me with a nice afternoon snack at one of the door openings for the 3-2-1 method.)
Photo # 07
(A look inside the MES 30 with 12-1/2lbs of Pork Spare Ribs, and the AMNSP. I left the water pan in, as a drip tray, to help protect the AMNSP pellets, because I couldn't get the tent to work right).
Photo # 08
(Settling in for a nice smoke.)
More photos to come as the day progresses.
--Matt Tucker
On the menu for tonight is 12-1/2lbs of Pork Spare RIbs, potatoes lightly coated in a sun-dried vinagarrete dressing then grilled and coated with parmesean cheese, a side of roasted carrots and served with two bottles of Pinot Noir wine.
I am also attempting to use my recently purchased AMNSP for the first time (i seasoned it for 1-1/2 at 275 in my MES 30 before use.). So this is a post of many firsts.
On with the pictures.
Photo # 01
(12-1/2lbs of Pork Spare Ribs ready for the rub to be applied the night before the smoke.)
Photo # 02
(A look at the Pork Spare Ribs after a French's Yellow Mustard and "Grill Master" Pork Rub was liberally applied. Next time, I will endeavor to make my own rub.....but baby steps.)
Photo # 03
(A look at the 12-1/2lbs of Pork Spare Ribs, after a night coated in the rub and settling in the fridge. I didn't have enough plastic wrap, so I opted for the zip lok freezer bags.)
Photo # 04
(A look at one of the racks with the "trimmings" that were left, when i was forced to trim the spare ribs to fit the racks of my MES 30. I should have trimmed these before they were rubbed last night.)
Photo # 05
(Another look at one of the racks ready for the smoker.)
Photo # 06
(I didn't want to waste any of the "trimmings" so this is the last rack ready for the smoker and it will go on the top rack of the MES 30, and will hopefully provide me with a nice afternoon snack at one of the door openings for the 3-2-1 method.)
Photo # 07
(A look inside the MES 30 with 12-1/2lbs of Pork Spare Ribs, and the AMNSP. I left the water pan in, as a drip tray, to help protect the AMNSP pellets, because I couldn't get the tent to work right).
Photo # 08
(Settling in for a nice smoke.)
More photos to come as the day progresses.
--Matt Tucker
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