- Jan 27, 2016
- 244
- 116
Well I took the day off and with nothing better to do and a whole hog on the way I took the last 2 racks of ribs out of the freezer and fired up the WSM again. The ribs turned out almost perfect and are probably the best overall batch I’ve made to this point, albeit a bit salty (more on that in a second). I didn’t do anything too fancy, but this was my first time making spare ribs as I had 1 rack to do next to baby backs and I’m converted. My baby backs always have a section with too much fat.
I did not sauce them up, I’m eating them throughout this next week so adding the sauce later is the easier route. The only thing is that I tried a mist mix of w sauce, soy sauce and water and I forgot how salty the Aldi soy sauce is so they’re a bit salty but I’d just triple the water content next time. Not unbearable though and the bbq sauce will really cut that down.
anyway it’s always cool to share a successful smoke session. Keep smoking on people!
I did not sauce them up, I’m eating them throughout this next week so adding the sauce later is the easier route. The only thing is that I tried a mist mix of w sauce, soy sauce and water and I forgot how salty the Aldi soy sauce is so they’re a bit salty but I’d just triple the water content next time. Not unbearable though and the bbq sauce will really cut that down.
anyway it’s always cool to share a successful smoke session. Keep smoking on people!
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