Another spare ribs attempt

[WstTxSmokes]

My umptenth spare ribs attempt and finally had a really good result. Very basic rub with just course salt and pepper. Smoked for 5 hours then added a glaze. Made simple syrup, added bbq sauce, maple syrup ( the real stuff) and rice wine vinegar. The fam at it up. Smoked with just post oak and no pecan which I’ve always done. Think it made the smoke flavor a bit less pronounced but you could definitely still taste it.

 

[thirdeye]

Bingo. You finally found a baseline, which is important going forward. Slight changes will allow you to fine tune your method going forward.

 

[912smoker]

Looks good and be sure to keep a log of your cooks/results!

Keith

 

[DRKsmoking]

Looks like a nice rack of ribs,
Glad you got it dialed in now .

Always good when the family eats it all up for you.

David

 

[smokerjim]

Looks good

 

[sandyut]

they look great from here! Nice work

 

[Brokenhandle]

Looks beautiful! Ribs are one of my most favorite things to smoke.

Ryan

 

[WstTxSmokes]

Thanks! I’m glad they came out well! Thought the color was great on them as well.

 

[texomakid]

Money!

 

[radioguy]

Looking good. Practice makes it fun too. Make sure to rest. I don't peek or spritz. Racks get a squirt of sauce and double foil wrap. Into the cooler for 45-60 minutes. They finish fine.

RG

 

[jcam222]

Now you've found your true north on ribs! Every cooker and person running it is different so it takes awhile to dual things in. You nailed it.

 

[WstTxSmokes]

Thanks! Ribs for me have been much tricker than brisket and I’ve always heard the opposite.

 

[thirdeye]

Woah, those look great. Rice wine vinegar is a subtle wake up call when used in the wrap or in a sauce. I also like a small amount of Blues Hog Tennessee Red for the vinegar back flavor with a touch of sweetness.

 

[WstTxSmokes]

Thanks! I’ll have to check out the blues hog. Think the glaze I made was on point which made a big difference.

 

[Redicans]

They look great and tasty to me! Not sure what type of smoker you are using. For me I smoke on an offset and I have found the cleaner I burn, I have better taste especially for ribs and pork. Beef can be a bit more forgiving. When I first started smoking I ran fires that were not the cleanest and things were a bit to smokey to say the least. As I have got better at managing my fire box things have improved drastically, Hahaha!!

 

[WstTxSmokes]

Run an offset as well. I did make sure to run as clean of fire as I could which helped.