Spare rib practice. - Post em if you got em

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bbqcle

Fire Starter
Original poster
May 24, 2017
35
20
I usually like to practice about once a week on my ribs.
I am not looking to do competitions but I do want to make sure my rub is consistent and the meat comes out the same each time for catering and customers.

I used to bounce between 3-7 hours on my ribs, and I could never pin down a consistent time to stick to.

I now think I got it down.  
I have been cooking lately around 5-6 hours (much smaller finish window) at around 275 degrees.

These were cooked on char-broil offset with a make shift baffle plate that has been holding me down okay for now.

They turned out great.
They are bite through but not all the way fall of the bone, good mix of both.
Juicy as hell and makes you use lots of napkins.


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Thanks for viewing! 
Feel free to post what you been smokin'
 
 
Those spares look great!  I'd say the practice has paid off! 
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Thanks!

I stopped worrying about the temps and heat and just eyeball it, they have been coming out consistently for the last couple weeks.
The best judge for me is how they hang when I grab a rack by the middle, and how the bones are starting to show.

Love the practice! Might need a new belt thought! 
 
Thanks fellas! Harder to keep my temps even, but now that I got my smoker all sealed up with the high temp red stuff it has made a huge difference.
 
Practice makes perfect. I did the same thing two summer's ago, rack every weekend. Along with pegging times on my hybrid I built, also nailed down my rib rub that everyone agreed upon. Feels the consistency frees me up to relax a little bit more and concentrate on other dishes.
 
Practice makes perfect. I did the same thing two summer's ago, rack every weekend. Along with pegging times on my hybrid I built, also nailed down my rib rub that everyone agreed upon. Feels the consistency frees me up to relax a little bit more and concentrate on other dishes.
Agreed. I am still working on my rub to get consistent as well. I think I need a tad more salt to balance out the sweet, but I really like to showcase the ribs and the pork taste and don't want to hide it too much. 

I stick to right now:

I first rub them in yellow mustard and about a table spoon of mayo for each rack.
Really helps keep em moist and juicy without needing to wrap.

equal parts salt, pepper, garlic powder, paprika and brown sugar,

I balance that with a little cumin, white pepper for a subtle kick, and some cinnamon.
 
 
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