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first spare ribs smoked

post #1 of 19
Thread Starter 
got butt, turkey, chix, ABT's, and wings down......now for spare ribs. kinda did what i never do......brine in salt/sugar for 6 hrs and rub and let sit over night. also i made the rub with brown sugar which i never do cuz i don't like my meat to be sweet. don't like brown sugar on my ham and i don't like pineapple on my pizza so i'm not sure if i am going to like these ribs like this........meh.

all trimmed up st. louis style and after all night rub.....

after 3 hrs smoked with pecan and ready to be foiled.......

let's see how they are in a couple of hours...........
post #2 of 19
Here's hoping for the best rack you've had yet.
post #3 of 19
Sure looking good there, that's for sure!
post #4 of 19
Lookin good so far, beautiful rub you used.
Can't wait to see the end results, and I'm not a fan of pineapple on pizza either.
post #5 of 19
Everything looks great so far there chef. That is an interesting rub thou do you mind sharing it maybe ? I'm not a fan of sweet meat either but your rub looks good. I don't do the pineapple thing either. I'm hoping that these are some good ribs for you too.
post #6 of 19
i'm betting they'll be tasty.

post #7 of 19
They're sure looking good, Id bet they will taste great.
post #8 of 19
I'm betting they are awesome...from the looks of it, I know I sure want some.
post #9 of 19
Those look Great...PDT_Armataz_01_37.gif
post #10 of 19
Praise the lard...Looking great!!!!!!!!!!!!
post #11 of 19
Thread Starter 
well here is the finished product after 2 hrs in foil and 1/2 hr out.

well.....they look great........and they are cooked to perfection.....but the taste like friggin ham! the long brine and overnight rub and the sugar are all what i never do and will never do again. i did this experiment to see what all the hub bub was about long brines and overnight rubs and using brown sugar. i can't say i like it at all! don't get be wrong, the ribs were probably better than a lot of joe shmoe's but they were not my bag bruddah! i will go back to what i have done in the past ......hell i still got 7 more slabs in da freezer! i will be makin some kick-ass beans with the leftovers. thx for the comments guys......this is a great site!
post #12 of 19
Great job, the look great! and I bet they taste even better!!
post #13 of 19
They're pretty looking though!!! Too bad you couldn't send some over here for a 2nd opinion. biggrin.gif
post #14 of 19
I have made some chaaa...ching dinero in comps over the years just rubbing a quality rib about 30 minutes before smoking dem bones.Pile of bones brother............Thanks for your observations.

Good or Bad they are bones..............I like em good,but dont waste much of my precious time on em.........Thats why you are a chef........I cant cook em much here.momn and the folks like real food...........LMAO.....sad,but true my friend.....
post #15 of 19
Yeah... might have tried to much at one time scenario. I have never brined ribs, but I do use a sugar based rub that I apply about 45 min. to 1 hr. ahead of time. Gives a nice bark, but doesnt over sweeten the meat. Hey, just means more tinkering to find out what works best for you biggrin.gif.... oh darn! biggrin.gif
post #16 of 19
The last batch of ribs I smoked, which was about two weeks ago, was the first time I ever tried a brine on ribs. They were by far the best ribs I've ever made, and may very well be the best I've ever eaten, period. The brine was the only thing I did different from any other time, so I've got to think that's why they were so much better than ever before.

FWIW, I used 1 cup water, 1/2 cup sugar, and 1/2 cup salt, and let the ribs soak for 45 minutes. Patted 'em dry with paper towels and applied my rub about an hour or maybe 90 minutes before I put them in the smoker.

I'll never do 'em any other way from now on....
post #17 of 19
Thread Starter 
thx for the comments guys.......the beans are done and i gotta say the ribs i didn't realy care for made a great batch of ranch style beans with a nice smokey flavor!
post #18 of 19
LOL.. yep I always cook spares so I can cut the skirts up after they have smoked for 3 hrs. and use the meat in a batch of Dutch's Wicked beans.... a food group unto itself..... *droooll*
post #19 of 19
What kind of rub you using there?
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