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post #1 of 2
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Recently, my daughter and her family paid us a visit.  The first evening they were here, I just threw some burgers and dogs on the grill and they were plenty happy.  The next day, I was prepared to show off a bit more.  (I've learned a lot more about smoking stuff!).


The main course was to be pork spare ribs.  I trimmed the full slabs to St. Louis cuts, shook a little rub on them and let them sit in the fridge overnight - same with the cutoffs.  I had also been preparing homemade baked beans (greatnortherns, bbq sauce, ketchup, bacon, etc.), which were partially cooked and to be finished on the smoker.  After I got the smoker warmed up, I placed the ribs in it as you see below.


Smoker is hot (200°). Opened lid of Dutch oven; placed St. Louis trimmed pork spare ribs in the rack and rib cutoffs in a small hotel pan.



Three hours into the cook, I wrapped the ribs in foil with apple juice, turbinado sugar and mustard.  The rib cutoffs got placed where they would fit around the other stuff.  I put some small rib cutoffs in the beans.


Three hours into the cook, I wrapped the ribs and laid out the cutoffs to get more smoke.



After a total of six hours, it was time to eat!


Five hours into the cook, I took the ribs out of the foil and let them develop a bit more color. After another hour, here they are. Well, some of them. This batch got the hungry folks started!



I think the overall color and smoke ring came out pretty good.


I think the ribs got some good color and smoke ring.



The ribs were very tender.  All it took was a soft bite and you were in Heaven!  Well, I was anyway!!!


Thanks for looking!

post #2 of 2

Good schtuff...looks delish! See if you can get a hold of "burnt sugar" instead of turbinado sugar. I use it lightly as a glue. I like my ribs sweet with a kick. I use Simply Marvelous Cherry rub from Big Poppa - that stuff is outstanding and works well on pulled pork too. Anyway, I bet you impressed with that feast!

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