Today's Spare Ribs

goat · Dec 17, 2007

Pulled membrane off back, seasoned, put in smoker, at 4 1/2 hrs. basted with wild plum jelly, jalapeÃ±o juice, and Sweet Baby Ray's mix., smoked 30 more minutes and ring the dinner bell.

ba_loko · Dec 17, 2007

As always, Goat, you do an outstanding job. Very nice!

ron50 · Dec 17, 2007

Yummy ribs, hope you enjoyed!

goat · Dec 17, 2007

My stomach hurts.

walking dude · Dec 17, 2007

nice goat REAL nice......wish i could find em in a whole rack.....i find em already cut up in about 6 bone pieces..........

i take it you dind't foil?

bassman · Dec 17, 2007

I buy mine at Sam's Club. They come cryovac packed at 3 racks to a package. I can't resist doing all three at once!

goat · Dec 17, 2007

Dude, I always thought Iowa was a pig metropolis. No I did not foil. They cooked about 245* for 4 1/2 hrs and then baste and smoke 30 minutes more.

flash · Dec 17, 2007

Why? Did you eat them all? We'll have to change your name to "Piggie"

goat · Dec 17, 2007

I did not eat them all but I think I ate too many!

walking dude · Dec 17, 2007

tell me about it goat......i am having a HECK of a time trying to find fresh sides.....or belly's...........have to buy a case.......60 lbs at once........

rip · Dec 17, 2007

Looks good Goat, I ain't goin to foil the next ones I do. Just low and slow and baste.

goat · Dec 17, 2007

Dude, I want to try smoking some bacon, but I think I will have to buy a case of bellies also.

walking dude · Dec 17, 2007

got a boneless butt in brine/cure as we speak......injected with brine/cure also.........8 days today........

will take out tomorrow pat dry and put on a wire rack in the fridge for 24 hours tomorrow.........to get that pemicle thing.........then cold smoke tuesday.........first time.......so fingers crossed

goat · Dec 17, 2007

Rip, I never foil ribs, just give them a little time. These were a little too done for competition ribs because they almost fell off the bone.

walking dude · Dec 17, 2007

here lately, with these so called Bob Evans spares i am getting........

when i foil.....i get HUGE pullback........close to two inches........from what i have seen here.......WAY too much.........

and not real happy with the meat.........GOT to find another source

goat · Dec 17, 2007

Dude, I would say that is too much. Are they too done when you cut them up?

walking dude · Dec 17, 2007

this last time i did a 2-2-1

this has happened since i moved to the south side.........at my old place, northwest D.M., i got better spares

3 times now, i get that WAY to much pullback

no not really........just didn't line the texture of the meat........the
"to the tooth" al dente........didn't like it......but i suspect the type of the meat........

BB's are priced at gold brick prices, so thats not a option

plus the spares have MORE meat.........

cowgirl · Dec 17, 2007

Good lookin ribs goat!!

goat · Dec 17, 2007

Hey Rip, It will be Friday before I can get to a Taco Bell, but that sure was a nice Christmas present. Thank you.

hawgheaven · Dec 17, 2007

Goat, as always, you outdone yerself!

Today's Spare Ribs

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