Kansas City Cut Spares, Rib Tips Q-view

Discussion in 'Pork' started by chisoxjim, Jun 6, 2009.

  1. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    Gonna fire up the WSM in a few minutes to smoke a slab of K.C. cut spare ribs, and about 5 lbs of rib tips. Rubbed them all down with yellow mustard, and applied the rub. Gonna smoke the spare unfoiled until they pass the tongs test, and then I am going to foil the back on the smoker with some apple juice, honey, etc for about 45 minutes. The rib tips I will put on about an hour into the smoke. I am also going to smoke a head of garlic for the corn on the cob I will be grilling on my Weber, as well as "twice smoking" a piece of already smoked kilbasa for some beans.

    Serving a bacis green salad, and going to grill some pineapple on the Weber for dessert.

    pics to follow.
  2. mr porky

    mr porky Meat Mopper SMF Premier Member

    Pics, or it didn't happen! [​IMG]
  3. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    pics to follow tomorrow when I sober up, [​IMG]

    spares turned out good, as well as the 2 batches of rib tips. Smoked garlic was a good compliment to the early corn as well.
  4. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    You're past smokes have been nothing short of awesome so I can't wait to see how these turn out! Enjoy the drinks on this fine Sunday!
  5. billbo

    billbo Master of the Pit OTBS Member

    I am very interested in the smoked garlic. Please tell us all about it, when you sober up of course! [​IMG]
  6. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    A rundown of what I did before the pics. I rubbed the K.C. cut spares, and rib tips with yellow mustard, and then with a basic rub about 30 mins bfore they went on the smoker. I did a small first batch of rib tips to get the timing down, and for a snack. Rib tips were pulled at 2.5 hours, tented in foil with apple juice, and some honey, and put back on the smoker for 30 mins. Turned out very good. I put the 2nd bactch of tips on about 4 hours into the smoke. The kilbasa was previously cmoked, but I wanted extra flavor so I put it on for the first hour with the ribs and first batch of tips. at 4.5 hours I put the heds of garlic in ths smoker wrapped doused in olive oil, and wrapped in foil. The spares I pulled at just over 5 hours when they passed the tong test, I wrapped them in foil the same method as above, and put them back on the smoker so I did a 5-1 for the spares, no spritz, no sauce. The tips came about a half hour after the ribs, and they got the tented foil treatment as well for 30 mins.

    In the interim, I fired up my Weber kettle for smoking, and put the beans(brown sugar, honey, black pepper, onion, garlic, worstershire, curry, pickle relish,kilbasa) on, and cooked them for about an hour, I then moved the lit lump, added some more, and set up the kettle for grilling the corn on the cob, and the pineapple. The corn I soaked in an ice water bath for about 3 hours, and grilled it with the husks on until it was charred. The pineapple I marinated for 4 hours in melted butter, salt, black pepper, a dash of hotsauce, honey, and rum. Grilled and sprinkled with cinnamon sugar.

    Overall a good meal, squeezed the smoked garlic on the corn with butter and salt, and enjoyed everything else alot.

    Another good smoke on the loaner WSM, it will be going back soon, and I will pull my chargriller offset out of the garage. The WSM is a fine piece of equiptment, it holds a steady temp for hours, and does a fine job. The only drawback is capacity, it is just too tight of a squeeze, and I would not want to use the bottom rack fearing the emps would be too high that close to the water pan, and fire. The WSM runs hot as it is, and I wouldnt want to be moving food from rack to rack. Just my humble opinion, and I would still buy one since most of the smokes I do are small in nature, I am still gald I have the larger offset.

    2.5 hours:

    1st batch of tips:

    Spares @ 4 hours:

    gettin the Weber ready:


    grilled pineapple:

    smoked garlic:

    finished K.C. spares:

    taste test:

    2nd batch rib tips:

    the spread:

    thanks for looking at the pics of my days work.
  7. mr porky

    mr porky Meat Mopper SMF Premier Member

    It happened. Excellent chow. points to you.
  8. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    thanks, it was alot of fun as usual.
  9. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Nice job, thanks for the Qview.
  10. old poi dog

    old poi dog Master of the Pit OTBS Member

    The tips you smoked for your snack are making me mighty hungry right now. Nice smoke ring on them too!! Thanks for sharing the views.
  11. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    thanks for the comments all, it was my last smoke for a couple weekends(vacation time), so I wanted to make it count.

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