Old School Spare Ribs

[thirdeye]

I picked up a full slab of Prairie Fresh spare ribs, and decided to cook them whole on my drum smoker. I did remove the membrane, and some of the flap, but kept the breast bone on. The rear end was a little thin, so I trimmed it off for a mid-cook snack.

A drum smoker (very raised direct) sort of replicates the "open pit" flavors because the little flavor bombs of fat drip into the coals for a unique flavor.

After 3 or 4 hours I wrap and wait for a bone to blow-out, which is a signal for doneness.

I'm not a sauce / glaze kind of guy, so the foil juices are all I need. All-in-all... good bones.

 

[JLinza]

Looks great, I could rip into a few of those for sure

 

[SmokinEdge]

Darn good look’n bones. I’d bet they eat the same.

 

[pc farmer]

Looks amazing. I prefer spares but my wife don't soooooo........ I need to do some when she's working

 

[jcam222]

Looking great! Love spares

 

[Fueling Around]

That's a nice rack.
I've done BB and my wife looks at me and asks why? Spares it is.

...
I'm not a sauce / glaze kind of guy, so the foil juices are all I need. All-in-all... good bones.
...

I am not a glaze person either. My wife likes them finished to FOTB in a tomato based sauce (not a BBQ sauce)

 

[indaswamp]

I'm not a sauce guy either...nice lookin ribs. I need to do some soon.

 

[yankee2bbq]

Looks good!

 

[steelcore]

Looks yummy. How long did you run them on the drum and what temp you kept?

 

[912smoker]

We prefer the full spare too and those look great! Love the extra flavor from the drum !

Keith

 

[thirdeye]

Looks yummy. How long did you run them on the drum and what temp you kept?

I try to stay in the 250° to 275° range, so these smoked for a little longer than 3 hours. And 1 hour wrapped.

 

[DRKsmoking]

Nice rack Wayne, Love the bone break out , I bet thay were very tasty .

And yes to the cook's treat along the way .

David

 

[sandyut]

Those look great! I really like the snack bites for the mid cook sampler.

 

[smokerjim]

Looks great