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First time spare ribs from buying to serving

post #1 of 13
Thread Starter 

Decided to smoke 3 racks of spare ribs tomorrow for a block party.  I did spare ribs before but I never trimmed them because I didn't know about the benefits and really like didn't digging through the top part to get the soft bones out.  My plan for this time is to trim off the top, skirt (I think that's what it was called) and loose bits on the ends.  I'm going to save the scraps to grill or smoke on another day.

 

 

First slab fresh out the package

 

 

turned over to start trimming

 

 

Lifting the skirt to cut off

 

 

All trimmed and ready for seasoning

 

Started with a light coating of this.  I haven't been able to produce a rub from scratch that I like better than this, but still working on it for when I cook stuff for myself to try.

 

 

Now on to a heavy coating of brown sugar.  After that I wrapped tight in plastic wrap and rolled up into large ziplock bags in case of leaking.  Tomorrow I will post pictures of the next steps when I get the smoker going.  I'm going to be using a Smokey Mountain 22.5" with lump, apple wood using the 3-2-1 method.

post #2 of 13

Not to steer the thread off topic, but how do you clean your cutting board after having pork on it?  I've got a really nice maple cutting board that a client gave to me, but I've been nervous about cutting pork and poultry on it because of sanitation issues.

post #3 of 13
Thread Starter 

I use some anti-bacterial spray cleaner I put on it, let it sit and then rinse off.  Before I get started though each time I put it in the sink and soak it for a for 5 to 10 minutes with hot water and a little vinegar while getting all my ingredients together.  I also throw my knives and whatever else I'm going to use for trimming in the sink at that time too.  I usually don't use the wooden board, I have several plastic cutting boards I use, but being as these were so large I decided to use the biggest board I had.

post #4 of 13
Thread Starter 

*

 

Getting ready to light with the snake method.  I'm using Cowboy lump from Home Depot.  I usually get the lump from Gordon's but I couldn't make it before they closed.  I noticed round branch pieces in this brand that I don't usually see in the Gordon's.

 

 

All lit and apple wood added.  All I had was the small scraps left in the bag and most people coming don't like smoke taste at all.  I'm hoping they don't notice I used it anyways tongue.gif

 

 

After unwrapping and pouring the juices back onto the ribs, finally getting them on the smoker at 9AM.  Planning on leaving them alone till noon, then wrapping them in foil

 

 

Now to sit back with my partner and finish my coffee

 

 

Five minutes later and my partner has already decided the TV was calling him

post #5 of 13
Thread Starter 

*

 

Right after foiling them I realized I forgot to take a picture, just brushed on a little butter and drizzled some honey and put them back in.  Then I looked around and saw I had a visitor keeping an eye out for scraps

 

 

Last rack off the smoker just before cutting up.

 

*

 

Didn't have my best knife so they pulled apart while I was trying to cut them up.  Must have been good because I didn't have any leftovers to take to work the next day

post #6 of 13

Those look delicious!  Nicely done!  bravo.png

 

Red

post #7 of 13
Quote:
Originally Posted by ThsMormonSmokes View Post

Not to steer the thread off topic, but how do you clean your cutting board after having pork on it?  I've got a really nice maple cutting board that a client gave to me, but I've been nervous about cutting pork and poultry on it because of sanitation issues.

 

All I use are maple cutting boards, I clean them with soap and hot water. I prep pork, chicken and beef on them and have never had any issues. There is info on the net about the benefits of using wood cutting boards, they are much less apt to harbor bacteria than plastic, if you search you should be able to find it. I'd post a link but I don't want to run afoul of the offsite link policy.

post #8 of 13
Quote:
Originally Posted by cliffcarter View Post

 

All I use are maple cutting boards, I clean them with soap and hot water. I prep pork, chicken and beef on them and have never had any issues. There is info on the net about the benefits of using wood cutting boards, they are much less apt to harbor bacteria than plastic, if you search you should be able to find it. I'd post a link but I don't want to run afoul of the offsite link policy.

Yeah, I've read up on some of that.  I'm sold, but my wife is not as easily persuaded.  She doesn't like me to cut meats on anything that can't go through the dishwasher and there is no way that board is going through the dishwasher.  So if I'm cutting meats, I use a plastic board and don't use my nice knives because plastic is too rough on those.  It's kind of obnoxious, but sometimes you gotta pick your battles and make sure she doesn't see it when I roll my eyes.

post #9 of 13

I think old time butchers used salt. Google "clean cutting board with salt" some also add something acidic like vinegar or lemon juice.
 

post #10 of 13

Great looking ribs. I am disappointed you didn't have some leftovers to send me.

 

Disco

post #11 of 13

great looking ribs

post #12 of 13
Quote:
Originally Posted by ThsMormonSmokes View Post

Not to steer the thread off topic, but how do you clean your cutting board after having pork on it?  I've got a really nice maple cutting board that a client gave to me, but I've been nervous about cutting pork and poultry on it because of sanitation issues.

I keep a spray bottle with a mixture of bleach and water that I use to clean all my cutting boards (plastic & wood) after any raw meat has been on them.  Wash withy hot water & soap, spay on, let sit for 5-10 minutes, re-wash with hot water & soap.

post #13 of 13

Those ribs looked great.

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