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post #1 of 9
Thread Starter 
ok, I'm going for my second attempt at spares, gonna try to cut them down st louis style, cause the last time I did em, I just threw the whole thing (without membrane) into the smoker, and didn't know what the hell I was supposed to eat :) Also going to try foiling and this parkay deal (you put that in with the foil right?) for the first time. I've got qView of about 4 different smokes that i've been too lazy to post thus far, any advice for a rib newb?
post #2 of 9
Check out this tutorial if you have not done so already. If your still new to ribs, I would suggest keeping it basic till you get the hang of it, then mix it up a bit. A good 3-2-1 method is a good start with a basic rub. Many good rubs posted here, just look for one that you think would be good and go for it.

post #3 of 9
the parkay thing works. I'll never smoke ribs without it again
post #4 of 9
Thread Starter 
thanks meat hunter, I've got jeff's rib rub recipe that I've been using on everything else, I like it, so I think i'll stick with that as far as rubs go, and the parkay thing I might just try on one, see if I can tell the difference.
post #5 of 9
Thread Starter 
you put that in the foil right? I'm not 100 percent sure when to apply it?
post #6 of 9
You know, that parkay thing is new to me. Exactly what does it do to the ribs? I think I may be missing out on somethingicon_mrgreen.gif
post #7 of 9
On top of the ribs just before you seal the foil around them. Use generously, as another member here pointed out, these are "Heart Attack" ribs lol. Works for me!

@meathunter For me it helped keep the ribs moist which also makes them look better. As they say, to each their own.
post #8 of 9
I've done the 3-2-1 method plenty of times on spares and it works out very well. After the initial 3 hours, you will wrap it in foil. At that time, when you wrap in foil, is when you do the parkay/butter. Just cut two pieces of foil and lay them flat, lay the ribs with the bone side down and squeeze the butter over the top of the ribs. To give it a little sweet flavor, you could spread out brown sugar on the foil first and then squeeze some honey on top of the brown sugar. take the ribs with meat side down and 'roll it' in the brown sugar/honey to coat the meat. Flip it back over with bone side down and squeeze the butter on. Wrap it tightly with the foil, place back on the smoker and finish the 3-2-1 process and enjoy
post #9 of 9
i do my spares dry. to each their own, though. i'm not knocking anyone's technique. i'd put my spares up against anybody's. 7 to 7.5 hours at 225* with a good dry rub and that's it. no basting, no spraying or spritzing, no foiling, no "butter" (that squeezes out?... PDT_Armataz_01_33.gif) no glazing, no saucing, no peeking!
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