1st spare ribs w/ Q'Vu

Discussion in 'Pork' started by scubadoo97, Apr 1, 2009.

  1. scubadoo97

    scubadoo97 Smoking Fanatic

    While the wifey is away I get a chance to make some pork ribs. She doesn't eat pork. Previously made beef ribs were okay but way fatty.

    Spare ribs were on sale so I picked up a slab. Trimmed them St. Louis style and rubbed them with a mix of paprika, garlic powder, dry mustard, oregano, cumin and salt.

    Used the 3:2:1 method on the MES set at 235*. I used hickory chunks for the smoke. The ribs were at 205* when pulled. No comparison to the beef ribs. These were succulent, meaty and delicious. I gave them a light coating of BBQ sauce after uncovering for the last 45 min. of cooking. Served simply with a side of coleslaw.

    Ribs after the first 3 hours

    Finished with sauce

    Dinners ready. Mmmmmm

    I also have a 4 lb pork butt still in the smoker. Same rub.

    This will be pulled for sandwiches. [​IMG] I figured while the smoker's hot do a lot
     
  2. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Looks good nice job [​IMG]
     
  3. m1tanker78

    m1tanker78 Meat Mopper

    Nicely crafted ribs there Scoob! POINTS to you for that early afternoon stomach growl.

    FREEEEEEEEEEEDOOOOOOOOOMMMMMMM!!!!!!!!! LOL
     
  4. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Looking good! You sure that's your first?
     
  5. jaye220

    jaye220 Meat Mopper SMF Premier Member

    Those look great....man, am i hungry.
     
  6. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    Those spares look great...I haven't used dry mustard as a season for meat...did they pack a bit of punch (heat) with the mustard? Very interesting rub combo, simple and to the point. A no frills, just get it done type of blend.

    Care to share the rub recipe? Even if it's a pinch of this and a shake of that?

    I'm curious 'cause I might try that on a burn I'm doing in May, on a couple of slabs, anyway. I've got 2 slabs of BB's and 7# CS ribs waiting for non-stormy weather to get smoked, as well.

    Thanks for sharing! Good lookin' smoke!

    Eric
     
  7. scubadoo97

    scubadoo97 Smoking Fanatic

    Eric, thanks for the kind words. The dry mustard is an ingredient I've seen in a few rib rubs. Not much heat from it. I looked at a couple of recipes and then went from there.

    I wish I could give you the recipe or even the proportions but I just wing it like I do everything I make. I cook a lot and cook intuitively by what I think will work as well as tasting as I go.

    Not trying to hide any secrets as there are none. The only problem is when something is really good trying to recreate it exactly. Not such a problem when things don't meet my expectations since I have a good idea what not to do on the next go round.
     
  8. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    They look like they turned out really good. Nice job! [​IMG]
     
  9. grothe

    grothe Master of the Pit OTBS Member SMF Premier Member

    Looks like some sweet meat Scuba.....nicely done!!
     
  10. bigbaldbbq

    bigbaldbbq Smoking Fanatic SMF Premier Member

    Those look pretty good to me.
     
  11. 9manfan

    9manfan Smoke Blower

    They really look good, did you smoke them in the pan the whole time ??
     
  12. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Nice job, Scuba! Did they taste as good as they look? Cuz they look grrreat!
     
  13. txbbqman

    txbbqman Smoking Fanatic SMF Premier Member

    [​IMG] Nice job, Looks great
     
  14. scubadoo97

    scubadoo97 Smoking Fanatic

    No, I smoked them on a rack for the first 3 hrs then into a covered foil pan for 1 more hour and uncovered with a little BBQ sauce brushed on for about 45 min.

    Thanks. They were about the tastiest ribs I've ever had. I can't think of even baby backs that tasted as good. These were very meaty.
     

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