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Spares w/Q-view!

post #1 of 20
Thread Starter 
Decided to do some spares for tomorrow. I've been liking the marinade in place of the dry rub, so mixed up a batch and have the ribs soaking icon_smile.gif.

Kitchen Sink Marinade, tastes pretty good PDT_Armataz_01_29.gif.

1C - red wine vinegar
3/4C - balsamic vinegar
2/3C - evoo
10oz - apple juice
1/2C - brown sugar
1/3 - worcestershire sauce
1/4 - spicy brown mustard
5Tbsp - italian seasonings
3Tbsp - emeril's essence
3Tbsp - dried minced onion
3Tbsp - minced garlic
2-1/2Tbsp - ginger
2Tbsp - chili powder
1Tbsp - dill

Removed the membrane, breastbone, trimmed off some of the fat and cut back the thinner edges.

Into the marinade to soak overnight.

More tomorrow icon_smile.gif.
post #2 of 20
Sweet Dave, looking forward to the finish, I'm sure they will be great as usual.PDT_Armataz_01_37.gif
post #3 of 20
Nice trim job, and the marinade looks great. Keep us posted.
post #4 of 20
Thread Starter 
Thanks guys icon_smile.gif. Looking forward to a day of football and ribs biggrin.gif.
post #5 of 20

Found me a new rib marinade

Dave - thanks for providing the rib marinade you're soaking those babies in. I'm partial to marinades over rubs and will be giving this a try in the near future.

Hope your day is full of fun, football, and great smokes!
post #6 of 20
looking good keep us posted
post #7 of 20
Thread Starter 
Here's a few in progress pics icon_smile.gif.

Out of the marinade and ready for the smoker. Dusted with some garlic and herb seasoning. Smoking with pecan and hickory, temp 240.

After 1.5 hrs, sprayed using a mix of 10oz apple juice and 1/2 cup brown sugar.

At 2.5 hrs, sprayed again with apple juice and brown sugar.

More as it goes icon_smile.gif.
post #8 of 20
mmmm, Nice spares you got there and they look like they are coming along nicely. Look forward to the finished product.

Are you fixing any sides for those ribs?
post #9 of 20
Thread Starter 
The first slab is the main course....the second slab is for the sides biggrin.gif.

We will probably have some corn on the cob with them. Usually pressure cook the corn icon_smile.gif.
post #10 of 20
The spares look really good at 2.5 hrs. Just curious, are you using the foil at the bottom as a heat shield or just to catch the drippings (or both)? Also, what type of apple juice do you use for your mop? Thanks and keep the good pics coming!

post #11 of 20
those are looking great Dave!!! waitin on the finish!!!
post #12 of 20
I always liked people named Dave PDT_Armataz_01_37.gif

good job. PDT_Armataz_01_28.gif
post #13 of 20
Looking great, waiting for the results.
post #14 of 20
Thread Starter 
Thanks for the nice comments icon_smile.gif.

I did these 4.5-1-.5 instead of 3-2-1. I like to keep them in the smoke a little longer. I don't foil BBs anymore and they come out great. The spares do seem to need some foil time. This worked out pretty good. Nice smoky, tender, but not falling apart. Meat comes off the bone with a little tug. PDT_Armataz_01_29.gif

Finished Q-view icon_smile.gif.

I sauced them the last half hour with some Bullseye BBQ sauce.

post #15 of 20
Thread Starter 
The foil pan is for the drippings and it also doubles as my water pan. I have sand in the original water pan.

As for the apple juice...any brand will do icon_smile.gif.
post #16 of 20
They look great! Super job! PDT_Armataz_01_37.gif
post #17 of 20
I like your way of thinking.PDT_Armataz_01_37.gif

I saw the finish pics and they look good enough to be the main dish AND the dessert!!

post #18 of 20
As always Dave super job! PDT_Armataz_01_37.gif
post #19 of 20
A couple of days late, but, I had to respond and say, nice job! Those ribs did look good.
Question - you spray with apple juice and brown sugar. How do you keep the nozzle from plugging up with sugar????
post #20 of 20
Thread Starter 
I drop the sugar in the spray bottle (funnel helps), pour in the apple juice and shake it up PDT_Armataz_01_29.gif. The sugar dissolves completely and sprays fine, no clogging. I use 1/2 C brown sugar to 10oz apple juice.
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