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First time poster smoking some spares

post #1 of 19
Thread Starter 
First off let me start by thanking everyone here. I have been a long time reader of these boards and the newsletter. I have only recently taken smoking to the next level and have gotten really serious about it. I have learned A LOT from you guys. People who have tried my ribs and such over time have noticed how much I have improved and they thank you too. Lord knows my earlier results were far from good and barely edible. Thanks again, and looking forward to now being a regular contributor to the site rather then just a reader.

Rib preparation under way.

I usually don't do much outside of a little trimming then rub em and throw them in the smoker. This day I decided to try cutting them St. Louis style. Not sure I did it perfectly but they are done and rubbed. One rack with a basic safe rub for my wife, one with a Brazilian Rub that I really like, and one with a habenero rub I make. The ribs, except for my wife's safe ribs, are brushed with a horseradish mustard before rubbed down.

Here are the rib trimmin's. I will use these for beans or snackin' They are just brushed with a little oil then sprinkled with salt, pepper, and a steak dust I thought I would just throw on to see what it tastes like.

Everything is now in the MES and more pic's will follow. I got them done just in time to catch the Bears game but after watching the first half, at least I will have some good ribs to look forward to soon. The Bears have played so poorly they have even switched the games on TV. How sad. Oh well, Nascar is on now anyways.
post #2 of 19
Welcome to SMF, RBH! Be sure to add more q-view!
post #3 of 19
Welcome RBH....Everything looks good from here. Keep us posted with the Q-views. biggrin.gif
post #4 of 19
Thread Starter 
Thanks for the welcome. I have been a member for over 4 years but only as a reader so as a poster, I am a newbie. :)

Opened up for an apple spritzer. Grabbed a really quick snapshot and back into the cradle of love.

I see the Bears have come back a little but still a blowout. Well, in Nascar their is a race for the championship once again. Johnson taken out on lap 3 and it is a tight game now.
post #5 of 19
Have you stopped into roll call yet. I like the ribs rub sounds pretty good specially the one with the habinarios/ whats in the brazian rub (never heard of it)
I do like the charracharri or what ever brazilian grilling with the swords. but everyhting looks good so far so keep us posted and keep the Q coming.
post #6 of 19
Nice looking post for the first time, I'd say you have it down!
post #7 of 19
Nice looking ribs...PDT_Armataz_01_34.gif

Be sure to stop in roll call and introduce yourself and tell us a little about you and your equipment if you haven't already done so...
post #8 of 19
Thread Starter 
Time to finish this off. I used the 3-2-1 method but with a little twist. I smoked for 3 hours then wrapped them in foil for 2 hours staying around 225. Then back to the rack for about 30 minutes with the heat cranked to about 250 and keeping them misted with apple juice every hour.

For the last 30 minutes of the 3-2-1 I warmed the grill up and pulled the ribs from the smoker and threw em on the grill for a little char and more firming. This was my first attempt at mixing the grill in and it was a last minute thought so I wasn't sure what the results would be.

I removed them from the grill, misted them again, rewrapped them back in foil, rolled them up in several flour sacks and let them rest for almost 2 hours. The wait was killing me but I had two pans of trimmings to hold me over. I had decided to leave the trimmings in the bottom and collect all the drippings. It was fantastic! They didn't look all that appetizing in the pan but they were fork tender and BUSTING with flavor. Fork tender may not even describe them. You couldn't pull a solid hunk out, just shreds and it wasn't to the point of mush, just perfect.

2 hours later I unwrapped the ribs and the mouth was watering as each layer came off. The ribs were still piping hot but I couldn't let a few mouth blisters stand between me and these ribs. They were perfect consistency. The bone would pull out with a twist and tug. Firm, yet tender as all get out. The taste was everything I was hopping for. The last minute char really added another layer to the flavor and will be used again.

And yes I wanted to trim these St. Louis style but I thought the first one I did was a bit too far so I didn't cut the other 2 down as much as you can see from the before and after pics. I will still continue learning this cut because those trimmings were screaming good and will make awesome beans or meat fillers for possibly burritos or other recipes
post #9 of 19
Welcome to the SMF. Enjoy your stay. Yummy Ribs!
post #10 of 19
Thread Starter 
Thanks for the welcomes. As for the Brazilian rub, it is made by Spice Islands but it currently can't be found anywhere. I bought 4 bottles from Sam's Club and have less then a bottle left. I have looked online and Spice Island doesn't even have it on their site. A couple of Ebay stores sell it but it is out of stock of course.

The habenero rub is something I am still tweaking. The peppers I grow, then smoke them in the MES and hang them until I need them. They usually don't last very long as I crumble it up in a lot of things.

Here are some recently smoked Cayenne and Habenero peppers and a few unsmoked 'neros I have about 10 feet or so of peppers hanging all over the place.

post #11 of 19
Congrats on things working out and a great smoke RBH.
Loved the shots of your peppers, growing and smoking your own...you are going to fit in just fine around here my friend.
post #12 of 19
RBH, those ribs look fantastic, you did a great job. You said that you wondered if you did them right, the trimming that is. Here is a link that I think you will find informative.


We might have to do an exchange sometime with the Brazilian rub icon_mrgreen.gif
post #13 of 19
Them ribs look OUTSTANDING... Welcome.. HemiPDT_Armataz_01_34.gif
post #14 of 19
Nice job, never thought of putting the trimmings in a tray under the ribs. Going to def. give it a try next time .
post #15 of 19
Those ribs look great. Nice job. PDT_Armataz_01_37.gif
post #16 of 19
Way to jump right in..PDT_Armataz_01_37.gifLove them peppers myselfPDT_Armataz_01_34.gif
post #17 of 19
HaHa, thought of you when I saw those peppers. I knew you would comment on those.
post #18 of 19

Nice Ribs

Nice set of ribs! Thanks for the Q-View and making me hungry!
post #19 of 19
Great job on the ribs! You know, I've been smoking for about nine years now and been on this forum (or the Yahoo predessor) most of the time. I've always done the Sam's Club St. Louis cut ribs. But about two weeks ago I was in Sam's and all they had was the spares. I've always wanted to try them so I picked up a pack. I thought they were actually pretty good .... they definitely made a nice presentation when they were done but, for the taste etc, I think I'll stick with the St. Louis myself. Anyway, thanks for the post. I really enjoy reading about others trying something a little bit different for themselves.
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