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Trimmed Spares w/ 3 Layers of Flavor

post #1 of 16
Thread Starter 
Found some full spares 1/2 price and trimmed up.I use a tablespoon with thin edges to scrape alot of the fat pockets down on the top of ribs.

I like this rub on my ribs

Paul Kirks Basic Kansas City Style RUB

1 cup Cane Sugar............. ...2 tablespoons fine grind black pepper
1/4 cup onion salt............. ...1 teaspoon poultry seasoning
1/4 cup celery salt............... 1 teaspoon allspice(fresh toasted and ground)
1/4 cup seasoned salt ...........1 teaspoon celery seed
1/4 cup garlic salt................ 1 teaspoon dry mustard
1/2 cup paprika................... 1 teaspoon cayene
2 tablespoons chili powder

I use 1/3 cup of the salts.I used 2 tablespoons of my pure chimayo pepper for chile powder.I used 1 cup of my Paprika instead of 1/2 cup.1 teaspoon of my mirasol pepper instead of cayene.

Ground up rub. First layer of flavor

Ribs are slathered with peanut oil and rubbed 1 hour befor hitting smoker

Onto smoker at 235.I spritzed with warm butter at 1.5 hour mark
After 2.5 hours in red oak,cherry and pecan wood i foil.

Second layer of flavor.Brown sugar,my neighbors Honey,some fermented pepper sauce and Onion flakes.

Foiled meat side down for 45 minutes.The trimmed ribs only weighed 1.75 pounds each

Unwrapped and cooked thirty more minutes

Put Homemade sauce on and let cook 20 minutes more

Third Layer of flavor-Sauce

2 onions carmalized w/garlic
1 quart homemade tomato squish
Worchstshire sauce -to your liking
Molases- to your liking
Apple cider Vinegar(2-3 tablespoons or to taste)
Tablespoon of the rib rub
Apricot preserves at very end to the consistency you like
Honey-to your liking

Finished and sauced

Served with Homemade Macaroni and Cheese with my garden roasted green chiles

Smoke was 2.5-45 minutes foiled-30 minutes to tighten-20 minutes to set sauce=4hrs 5 minutes

Tasty, if i say so myself....I like my ribs with a little tug.Not using any juice cuts the chance of mushy in my opinion.I will toothpick test thru top of foil and when i find the resistance i like i unfoil.....
post #2 of 16
Those ribs look awesome....They looked great uncooked. Nice job Alex...

post #3 of 16
nice job trimming! i like that rub recipe too...mac n cheese mmmmmmm
post #4 of 16
Oh man Alex, what a great post!
Loved the 3 layers of flavor and I'm sure most things were your own garden grown seasonings.
Care to share the mac-n-cheese recipe? Looked really good too.
post #5 of 16
They look great and sound tasty.
post #6 of 16
Thread Starter 
This is my moms recipe

Cook 2 cups Macaroni with 2 teaspoon salt-RESERVE Water

Make a RUE of 1/2 stick of butter and 5 tablespoons flour.add grated onion,minced garlic and cayene flakes(I use mine Dehydrated)

Add One can of evaporated milk with macaroni water makes 3 1/2 -3 3/4 cups liquid

Add 2 1/2-3 cups shredded sharp cheese,macaroni and roasted peppers at this point.

Stir and heat a little. Delicous.Sometimes we add fresh tomato cubes etc....
post #7 of 16
Nice looking ribs and Mac.PDT_Armataz_01_37.gif
post #8 of 16
Dammmm, them some nice looking ribs. Even though I just ate and am stuffed, I would purge just to eat them ribs there LOL.
post #9 of 16
Awesome trim job, damn those looked really good plated.
Also thanks for mom's mac & cheese recipe.points.gif
post #10 of 16


That has got to be a superbe meal!!!!!!!

I just couldn't stop lookin' at 'em so I could get on with a reply...I finally got past that perfect smoke ring, and...

Man, I was at a loss for words...very, very nice!

I definately can appreciate your fine efforts..thanks for sharing! points.gif

post #11 of 16
Killer ribs. Look and sound out of this world. I may give your procedure a try this weekend if I can get the time. The homemade mac and cheese sounds great too. So many people think of the fluorescent yellow Kraft goo, and don't know what a truly great dish homemade is, mmmmmm!
post #12 of 16
Great ribs, they look perfect.points.gif

I just saved the Mac and cheese reciepe in my reciepe file.

post #13 of 16
nice looking ribs, and a great, detailed post on their prep, and smoking. points.gif
post #14 of 16
Great job there alx. I really like the trimmed version.
post #15 of 16
ALX, I am going back and carefully step by step covering, copying and pasting your entire procedure and recipe for ribs. They are that good. Not worried about the trimming~ I know how to do that~ but the sauces on foiling, the rubbing, the timing....wow.

You are the rib-man!

Koo-koo-ka-choob, koo-kooo-ka-choob!

post #16 of 16
Thread Starter 
Thanks for the Points and compliments.Darn computer is giving me fits and i have to access thru my google search-which makes what i am viewing 2 inches wide.

THANKS for compliments.Took me many moons to develop a consistent rib procedure that i can replicate easily....
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