Gone but not forgotten. RIP
SMF Premier Member
- Mar 12, 2009
Well it's been awhile since I have smoked some for you folks so here you go. I felt like some spare ribs and had some the easiest thing to do is smoke some. Well there's no prep shots or smoking pics but the wife got one pic in and told me I was losing it. So here's a peak at the spares covered with the wife fav mustard sauce. Now they were done with the 3-1.5-.45 method for we like alittle pull to our ribs. I really don't like to trim my ribs or cut them into st. Louis style I like the whole 9 yards with all the parts still there.
Now we can move onto the beef Dino bones. Now theses are beef long bone short ribs. I split the rack for easier handling down the road. I just used alittle bit of my mixture of Old Bay and brown sugar. and then it's into the smoker for the first leg of they journey to our plates.
They are some nice ribs with a good amount of marbling and about 2" or so thick.
Now alittle bit of sizing for you. We had some good pull back on the ribs. Now I smoked them at 250°ish and did the full 3-2.5 I have found that theses ribs do better by temp but I did keep the first couple of steps on ribs going. Then I pulled them about 205° and this is what they came out like of course after spending the hour in the cooler. Theses things were really yummO
Here's another closer look with something to size them with
Now thanks for stopping in and taking a look at a couple of my smokes. So now all that's let is to eat. The ribs are really juicy and quite tasty too.
Now how did I get it on my forehead. But But I'm hungry........can we eat now...