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Here it goes, 1st time spare ribs with some chicken

post #1 of 17
Thread Starter 
Well, I just finished preparing my ribs. I trimmed four racks of spare ribs St. louis style. Friday was my birthday so today we are having some friends over, cookin up some good Q and watchin UFC 101. My first time smoking ribs but I have studied the forum, am ready for the 3-2-1 method, and i haven't failed at the many other smokes I have taken on over the last 5 weeks.

Below are the prep pics

Here is a package of 2 racks. I bought at $1.79 a pound.

Here is one rack pre-trim

Post trim, it is now St. Louis style.

Her are all four racks Trimmed up.

Here are the trimmings in some apple juice, sweet baby Rays, and hot sauce. They are foiled and in th oven @ 210* over night.

The ribs are now rubbed and wrapped sleeping in the fridge over night. I will post more pics tomorrow as the smoke progresses.

over and out for now
post #2 of 17
Looking good so far, can't wait to see these done!

Sweet baby rays, mmmmmmm
post #3 of 17
Looks Good so far...
post #4 of 17
Good luck with your first rib smoke GL. I'm curious to see/hear how the trimmings come out, I've never tried braising them in the oven before.
post #5 of 17
Nice idea putting the trimmings in the oven. Saves space on the smoker.
Have you done this before? Kepp us posted.
post #6 of 17
Hey GL

Happy Birthday BTW. Good looking trim on the spares...can't wait to see the progress pics!

One thing I love to do is take the skirt meat that you trimmed off of the membrane side and hit that with some rub and roll them up. They make some excellent snacks while my ribs are finishing. They can't be beat! Here is a pic of what I'm talking about...spicy rub, smoky, hot off the smoker, just absolutely delicious! It is one of my favorite things about smoking spare ribs! Give that a try next time too, I'm sure you would love it.

post #7 of 17
Everything looks great and love those roll up thingey they look quite yummy and nice smoke ring on them.PDT_Armataz_01_37.gif
post #8 of 17
Thread Starter 
First of all, those rolls made from the trimmings look Great!! I will definitely do that next time, maybe with a little pineapple chunk in the middle.

Here are the trimmings I braised overnight. The were in the oven over night @ 210* for about 9 hours. As you can imagine they are just falling apart.

Here is one of the large trimmings. It fell apart as i was taking it out of the baking dish. The flavor is amazing and super tender. I will probably just use this meat for BBQ pork sandwiches.

The Smoker will be fired up in a couple hours and I can't wait to post the picks of the ribs on the smoker and the finished ribs.

more to come...
post #9 of 17
Thread Starter 

looking good

Here is an uodate on the smoke...

Rib second rub application ready for smoker

Here we are about 2 hours into the smoke...

The next three pictures are at the 3 hour mark...

So far the smoke is going great! I am going with no foil on the ribs. I have the ribs cooking on the SnP and the chicken on the ECB. Half of the chicken has a store bought rotissori rub and the other half has Tony S. for the rub.

Will update once finished cooking, enjoy....
post #10 of 17

You are killing me! That looks awesome, and I bet it will taste even better. Nice job so far, I am drooling all over the keyboard on this one.
post #11 of 17
What He Said, Awesome...
post #12 of 17
Thread Starter 

The Mop

I meant to mention in an earlier post about the mop.

As I mentioned earlier I sort of did a braise on the rib trimmings. Those turned out really good. I braised them in apple juice, sweet baby rays, hot sauce, worchesterschire sauce, and vinager.

Normal when I make a mop I use a genorous amount of butter or oil because the fat seems to keep whatever I am cooking more moist.

With this mop rather than use oil or butter I just used the braising liquid. It had plenty of fat floating around in from the trimmings and it had all the other good stuff in it. I just add some more baby rays and hot sauce and that is what i have been mopping the chicken and ribs with.

It sure does give the ribs and chicken great color and I am anticipating a great taste as well.

More to come...
post #13 of 17
I'm not drooling anymore....

Now I'm lickin the screen!!!!! LOL

Looks great!!!!!
post #14 of 17
Thread Starter 

Finished products

Well now that I have finished eating and am done watching UFC 101(pretty disopointed by Forrest Griffin's fight) I can post the rest of the Qview.

Here is My mom and my daughtericon_mrgreen.gif...

The ribs turned out really good!!!! very tender but not falling apart. This pic is ribs and chicken drums.

Here are the ribs cut up...

Everything was great. I can now check ribs off of my to do list. I am thinking a fattie is the next 1st I need to check off of my list, and some ABT's. No matter what you can expect some more Qview next weekend!!!!

Thanks for the great feedback.
post #15 of 17
Awesome looking, and I am sure tasting.points.gifGreat Job.
post #16 of 17
That all looks awesome nice job PDT_Armataz_01_37.gif
post #17 of 17
Excellent smoke job, those ribs look great and the chicken too!!!!points.giffor a job well done!!!!
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