New Posts  All Forums:Forum Nav:

spare ribs

post #1 of 15
Thread Starter 
Well I rubbed down a rack Friday night was going to smoke them Saturday but ended up cutting down a big tree so I never had time. So I'm smoking them tonight haha. It's cold and rainy took about 2 lit chimneys and an unlit to get it to temp.
post #2 of 15
Thread Starter 
post #3 of 15
Thread Starter 
Apparently I didn't get the pic of the rub down. So you will have to wait for the finished product
post #4 of 15

Let us know and see how they turn out please sir! Thumbs Up

post #5 of 15


post #6 of 15

110.gif   Coffee.gif




post #7 of 15
Thread Starter 
post #8 of 15
Thread Starter 
Not as much smoke as I like but still good no foil this time. Used cherry/hickory
post #9 of 15
Thread Starter 
There was meat on the ribs I was debating about cutting off but I figured if it wasn't any good I wouldn't eat it. I think they just didn't trim it very good it was almost like a pork chop consistency a little dry. Anyone ever have that
post #10 of 15

What temp did you smoke at   AND is your temp gauge accurate ?



post #11 of 15
Thread Starter 
225 and yes its accurate. It wasn't the ribs that weren't tender it was a hunk of meat hanging off of the ribs
post #12 of 15
Was it a chunk of loin still on the rib that dried out?
post #13 of 15

was it just a boneless flap left on the end of the ribs,if so it's common with the sheet rib, it dries out pretty quick and becomes backs won't have that flap.

post #14 of 15

I took that "flap", which I think is called the SKIRT?, and cut it off my spares.

I took it and rubbed it, rolled it up, and stuck a toothpick in to hold it together.

On one of the steps in the 2-2-1 method it looked done, so I pulled it off.

Can`t really recall how long it had been on, running a pretty constant 250, but man....

it was a pretty tasty snack while waiting on the main event to be done. 

post #15 of 15
Thread Starter 
Yup sounds like "the flap" must of been it
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pork