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some spare rib Q-view........

post #1 of 2
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did up some st louie style ribs from full spares cut down with the 3 2 1 method at 240....did a marinade of Worcestershire, cider vinegar and apple juice for 24 hours, then over night with a basic rib rub wrapped in plastic wrap....did the same thing with all the cut off boneless meat....here are the ribs as they went in for the 3 hour smoke....

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3 hours after the cherry wood smoke before foiling with a brushing of JD BBQ sauce....

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out of the foil after 2 hours and after the last 1 hour on the grate....

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now done....

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ready to munch down....

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the extra meat cut off I did burnt ends like brisket, but they came out more like pork hors d'oeuvres....when the ribs went in foil I stuck them on the grate along side and flipped them every 45 minutes for 2 hours until the ribs came out of the foil....then these went in the foil pan with 70% jack daniels BBQ sauce, 15% apple juice, 15% cider vinegar and covered with foil for 2 hours to boil in the juice....

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these came out better then the ribs did and the juice worked great on the ribs after dipping the ribs in it....but these little bites of pork delight were the cats meow and wish I had more....well thanks for looking:yahoo: ....
post #2 of 2

It all looks good. The Tips are very useful either as you did them or I save them up, tips from 4 racks will feed a family of 4-6, then have them as Char Siu (Chinese Roast Pork), Braised in Tomato Sauce over Pasta or they make for a quick Smoked Tips only taking 2 hours at 225*-250*F...JJ

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SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › some spare rib Q-view........