So my wife got me a couple racks of STL cut spares for my birthday last week. It was tough but I waited until Saturday to smoke them. The wait was worth it though. I took my time with them. They turned out great. Still room for improvement, but overall I was very pleased.
I trimmed some excess fat and pulled the membranes. Then I gave them some Worcestershire sauce for a binder and a basic SPPOG rub. Afterwards I wrapped them back up in plastic and set them in the fridge for about 6 hours.
I decided to try some new stuff I saw at academy on clearance. It’s char broil brand center cut lump charcoal. I loaded up my basket with that and had a bunch of pecan chunks/small splits mixed in. The lump lit up very fast, had a great smell and didn’t leave much ash at all. It burned pretty clean. Not much harsh smoke. I’d definitely use it again and recommend to others to try. I kept my temps around 225. I had a few dips in temp but recovered pretty quick each time. My basket of lump/pecan made it about 4 hours before I had to ad more charcoal.
After about 2-3 hours I started mopping the ribs about every hour with some Owensboro KY style dip. I didn’t wrap these. That was a first for me. I was pretty happy with the finished product. They weren’t falling off the bone but bit off without a lot of resistance. Still very juicy. I kept one rack with with just my dip. It may look a little dry in the pic, but was actually still kind of saucy. The other I sauced with some sweet baby rays sweet n spicy.
I tried to get as much pics a possible. As I was cutting the ribs up I became my dogs best friend lol. The smoke ring looked great. Pretty deep ring. And they tasted great. That was the first time I’ve used pecan with ribs. It was a great Smokey flavor without overpowering the taste of the rib.
Overall it was an awesome birthday. I got to spend time with my family and smoke some good food (two of my favorite things).
Any tips or comments would be appreciated. I’m always trying to improve!
I trimmed some excess fat and pulled the membranes. Then I gave them some Worcestershire sauce for a binder and a basic SPPOG rub. Afterwards I wrapped them back up in plastic and set them in the fridge for about 6 hours.
I decided to try some new stuff I saw at academy on clearance. It’s char broil brand center cut lump charcoal. I loaded up my basket with that and had a bunch of pecan chunks/small splits mixed in. The lump lit up very fast, had a great smell and didn’t leave much ash at all. It burned pretty clean. Not much harsh smoke. I’d definitely use it again and recommend to others to try. I kept my temps around 225. I had a few dips in temp but recovered pretty quick each time. My basket of lump/pecan made it about 4 hours before I had to ad more charcoal.
After about 2-3 hours I started mopping the ribs about every hour with some Owensboro KY style dip. I didn’t wrap these. That was a first for me. I was pretty happy with the finished product. They weren’t falling off the bone but bit off without a lot of resistance. Still very juicy. I kept one rack with with just my dip. It may look a little dry in the pic, but was actually still kind of saucy. The other I sauced with some sweet baby rays sweet n spicy.
I tried to get as much pics a possible. As I was cutting the ribs up I became my dogs best friend lol. The smoke ring looked great. Pretty deep ring. And they tasted great. That was the first time I’ve used pecan with ribs. It was a great Smokey flavor without overpowering the taste of the rib.
Overall it was an awesome birthday. I got to spend time with my family and smoke some good food (two of my favorite things).
Any tips or comments would be appreciated. I’m always trying to improve!
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