... Or some time for spares.
I haven't barbecued a full slab of spares in some time. Prairie Fresh brand has moved into several of my markets, including Wall Mart, and they have excellent products. I decided to go all out with injecting, layering a couple of favorite rubs, white pepper and TLC. When it came to the wrapped step I only used about a tablespoon of Tennessee Red vinegar based sauce, none of the other popular goodies. Trimming was minimal.
And I seasoned the ribs when I lit my fire, which was about 45 minutes before going on the pit. Both rubs have paprika, and deliver a great color as the meat sweats.
I barbecued them 3 hours indirect using my Slow 'N Sear basket, and I did fill the reservoir with hot water. This is a dual purpose, as the water wall is a heat buffer, and it adds humidity. The pit temp stayed around 270°.
Wrapping was about an hour, and I flipped them over to re-set the bark a little. I rested 1-hour in a cooler before slicing.
I haven't barbecued a full slab of spares in some time. Prairie Fresh brand has moved into several of my markets, including Wall Mart, and they have excellent products. I decided to go all out with injecting, layering a couple of favorite rubs, white pepper and TLC. When it came to the wrapped step I only used about a tablespoon of Tennessee Red vinegar based sauce, none of the other popular goodies. Trimming was minimal.
And I seasoned the ribs when I lit my fire, which was about 45 minutes before going on the pit. Both rubs have paprika, and deliver a great color as the meat sweats.
I barbecued them 3 hours indirect using my Slow 'N Sear basket, and I did fill the reservoir with hot water. This is a dual purpose, as the water wall is a heat buffer, and it adds humidity. The pit temp stayed around 270°.
Wrapping was about an hour, and I flipped them over to re-set the bark a little. I rested 1-hour in a cooler before slicing.
