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First time smoking St. Louis cut spare ribs

post #1 of 5
Thread Starter 

I've been doing baby backs for years, but decided to try some spare ribs for a change.

 

Got a 3-pack of spare ribs at Costco.  I pulled the membrane, trimmed the ends off and rubbed them

You can see the trimmed ends above the racks wrapped in plastic wrap.

 

Into the Memphis Elite at 230 using Hickory and a red oak/mesquite mix of pellets.  Cooking 3-2-1 bone down.

 

Put a bit of a mix of apple juice, cider vinegar and rub into the foil packs.

 

Basted with a couple of different BBQ sauces I made when I took them out of the foil - one a no heat chocolate-cherry for the wife, and a Raspberry-Chipotle spicy sauce for me and my neighbor (his birthday - so I invited him over).

 

When they came out - they smelled so good, and we were so hungry, forgot to take any pictures of the finished rack, but here are some sliced ribs left over

 

Cut very nicely - just the right cross compromise between really moist and tender and not falling apart when you pick up the bone, but then easy to clean bones as you munch!

 

 

They came out very nice - moister (and more fat) than Babybacks, I'll do these again some time.

post #2 of 5
Tasty looking ribs!
post #3 of 5

I love the look of those ribs. If you would like to please a fat old Canadian, could you post the barbecue sauce recipe? They sound interesting.

 

I always preferred baby back ribs when I grilled but since I started smoking, I now prefer spare ribs. They are just so juicy as shown by your great Qview.

 

Disco

post #4 of 5
Thread Starter 
Quote:
Originally Posted by Disco View Post

I love the look of those ribs. If you would like to please a fat old Canadian, could you post the barbecue sauce recipe? They sound interesting.

 

I always preferred baby back ribs when I grilled but since I started smoking, I now prefer spare ribs. They are just so juicy as shown by your great Qview.

 

Disco

Here you go...

 

Raspberry Chipotle BBQ Sauce

Ingredients

  • 18 oz basic BBQ Sauce (can use any basic recipe or buy a plain BBQ sauce from the store)
  • 16 oz Knotts seedless Raspberry preserves
  • 8 oz white vinegar
  • 6 canned Chipotles en adobo – chopped fine
  • 3 Tablespoons crushed garlic
  • ½ stick sweet butter

Preparation

  1. Mix all ingredients over low-medium heat and simmer for at least 30 minutes, stirring regularly. (longer is OK as long as you stir often to avoid clumps sticking to the bottom and burning)
  2. If you like it “chunky” – you are done.  Otherwise, pour it into a blender and puree the sauce to fully mix in all the garlic and Chipoltes.

Options:

  1. Add a second jar of Raspberry preserves to give it a little more sweet taste and more raspberry flavor.
  2. Add fewer Chipotles to reduce the spice – 6 gives you a strong kick!

 

CHOCOLATE-CHERRY BARBECUE SAUCE (Steve Raichlen recipe variation)

  • 3 tablespoons unsalted butter
  • 1/2 medium onion, finely chopped
  • 2 cloves garlic, thinly sliced
  • 2 cups canned pitted Bing cherries, drained
  • 8 tablespoons unsweetened cocoa powder
  • 1 teaspoon pure chili powder (not a blend)
  • 1 1/2 cups Port wine
  • 1/2 cup sherry vinegar
  • 1/2 cup honey or more to taste
  • 4 teaspoons ketchup
  • 2 teaspoons fresh lemon or more to taste
  • 1 teaspoon grated lemon zest
  • Optional to make it spicy (2 canned chipotle chilies or 2 teaspoons chipotle chili powder)
  • 1/2 teaspoons caraway seeds
  • 1/2 teaspoon coarse salt
  • 1/2 teaspoon freshly ground black pepper
     

Melt the butter in a medium saucepan over medium heat.  Add the onion, garlic, and cherries and cook until the onion is soft but not brown, 3 minutes.

 

Add the remaining ingredients and bring to a boil over medium-high heat.  Reduce the heat to medium and simmer the sauce, uncovered, until reduced to about 2 cups, 15 to 25 minutes, stirring occasionally.  Puree the sauce to chop up the chunky ingredients.  Correct the seasoning, adding salt, lemon juice, or honey; the sauce should be a little sweet, a little sour, and very flavorful.  Use right away or transfer to a large jar, cover, cool to room temperature, and refrigerate.  The sauce will keep for several weeks.  Makes 2 cups

 

post #5 of 5
Quote:
Originally Posted by Tucson BBQ Fan View Post

Here you go...

 

Raspberry Chipotle BBQ Sauce

Ingredients

  • 18 oz basic BBQ Sauce (can use any basic recipe or buy a plain BBQ sauce from the store)
  • 16 oz Knotts seedless Raspberry preserves
  • 8 oz white vinegar
  • 6 canned Chipotles en adobo – chopped fine
  • 3 Tablespoons crushed garlic
  • ½ stick sweet butter

Preparation

  1. Mix all ingredients over low-medium heat and simmer for at least 30 minutes, stirring regularly. (longer is OK as long as you stir often to avoid clumps sticking to the bottom and burning)
  2. If you like it “chunky” – you are done.  Otherwise, pour it into a blender and puree the sauce to fully mix in all the garlic and Chipoltes.

Options:

  1. Add a second jar of Raspberry preserves to give it a little more sweet taste and more raspberry flavor.
  2. Add fewer Chipotles to reduce the spice – 6 gives you a strong kick!

 

CHOCOLATE-CHERRY BARBECUE SAUCE (Steve Raichlen recipe variation)

  • 3 tablespoons unsalted butter
  • 1/2 medium onion, finely chopped
  • 2 cloves garlic, thinly sliced
  • 2 cups canned pitted Bing cherries, drained
  • 8 tablespoons unsweetened cocoa powder
  • 1 teaspoon pure chili powder (not a blend)
  • 1 1/2 cups Port wine
  • 1/2 cup sherry vinegar
  • 1/2 cup honey or more to taste
  • 4 teaspoons ketchup
  • 2 teaspoons fresh lemon or more to taste
  • 1 teaspoon grated lemon zest
  • Optional to make it spicy (2 canned chipotle chilies or 2 teaspoons chipotle chili powder)
  • 1/2 teaspoons caraway seeds
  • 1/2 teaspoon coarse salt
  • 1/2 teaspoon freshly ground black pepper
     

Melt the butter in a medium saucepan over medium heat.  Add the onion, garlic, and cherries and cook until the onion is soft but not brown, 3 minutes.

 

Add the remaining ingredients and bring to a boil over medium-high heat.  Reduce the heat to medium and simmer the sauce, uncovered, until reduced to about 2 cups, 15 to 25 minutes, stirring occasionally.  Puree the sauce to chop up the chunky ingredients.  Correct the seasoning, adding salt, lemon juice, or honey; the sauce should be a little sweet, a little sour, and very flavorful.  Use right away or transfer to a large jar, cover, cool to room temperature, and refrigerate.  The sauce will keep for several weeks.  Makes 2 cups

 

Your kindness is only exceeded by your good looks and wisdom! Thank you!

 

Disco

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