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Saddling up for a spare rib smoke tomorrow morning.

post #1 of 8
Thread Starter 

I usually buy them whole and trim them myself. It's cheaper that way and I use the scraps for rib tips, stews and for flavoring my greens (collard, mustard, kale). Plan on a straight 6/7 hour smoke as I like a firmer bite. Going as low as I can with my UDS, which is usually 230 or so. My trim method is to flip bone side up and find the longest bone. Then I take a sharp knife and stick it behind the bone and run it up the rack. Then I trim up the edges and pull the membrane; I won't go back to precuts. Rub is a combo of Weber brand steak seasoning and Stubbs pork rub. Smoke starts tomorrow around 9am MST.

post #2 of 8

Looks good so far!

 

:popcorn

post #3 of 8
Thread Starter 

The ribs are on! Smoker hovering around 232-234 degrees. I'll take some midway shots at around the 3hr. mark.

post #4 of 8
Thread Starter 

Checked at the three hour mark and mopped with one of my favorite local craft brews. Temp crept up to 245 during the smoke.

 

post #5 of 8

Looking good

post #6 of 8
Thread Starter 

Thanks!

post #7 of 8
Thread Starter 

Sauced at hour 5 and the bones are just starting to pop out on the rear side. The sauce is Jack Daniels Honey Smokehouse. Looking real good!!

post #8 of 8

A, looking real good !

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SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › Saddling up for a spare rib smoke tomorrow morning.