Pork Spares (St Louis * SV & Weber)
I couldn’t believe it, we finally had these for under $3, at $1.99 per pound. I was shocked!
Mrs Bear wanted them FOTB, and No Smoke, so that’s easy enough, I pulled off the membrane, cut them in half, put a Rub on them, Vacuum packed them & put them in the fridge over night.
Then I put them in my SV rack & into my Sous Vide Supreme @ 160°.
Then 24 hours later I removed them from my SV, opened the bags, removed & patted dry, and saved the juices.
Then I put them on my Weber “Q” & flipped them over a couple times, brushing a little sauce on in between flips.
They were FOTB, and very juicy. I didn’t need the juices I saved, and Mrs Bear loved them.
I wanted some smoke on mine, so I got out the Smoking gun & some Hickory Dust, however I only put a little smoke on, because I had to do it in the kitchen, because the table I use outside on my deck had a foot of fresh snow on it.
So I didn’t hear any complaints about the smoke in the house, because that’s the price she had to pay for not wanting any smoke on her ribs!!!
I had a few Rib Sammies with smoke on them too, and they were Much better than any McRibs!!
Thanks for stopping by,
Bear
One Rack of St Louis Pork Spares:
Lowest price I've seen around here for years---$1.99:
Removed Membrane, rubbed, and Ready:
Vacuum Packed & Racked for SV @ 160° for 24 hours:
Onto my Weber "Q" & sauced:
Flipped & sauced a couple times:
Done & separated:
Bear's first helping:
Put these on a small plate that will fit in my Smoke Chamber:
You can see the Small plate of Ribs in the chamber, ready for smoke:
Now you can see the smoke filling the chamber:
First of my "Smoked" Rib Sammies, smoked with the Smoking Gun:
I couldn’t believe it, we finally had these for under $3, at $1.99 per pound. I was shocked!
Mrs Bear wanted them FOTB, and No Smoke, so that’s easy enough, I pulled off the membrane, cut them in half, put a Rub on them, Vacuum packed them & put them in the fridge over night.
Then I put them in my SV rack & into my Sous Vide Supreme @ 160°.
Then 24 hours later I removed them from my SV, opened the bags, removed & patted dry, and saved the juices.
Then I put them on my Weber “Q” & flipped them over a couple times, brushing a little sauce on in between flips.
They were FOTB, and very juicy. I didn’t need the juices I saved, and Mrs Bear loved them.
I wanted some smoke on mine, so I got out the Smoking gun & some Hickory Dust, however I only put a little smoke on, because I had to do it in the kitchen, because the table I use outside on my deck had a foot of fresh snow on it.
So I didn’t hear any complaints about the smoke in the house, because that’s the price she had to pay for not wanting any smoke on her ribs!!!
I had a few Rib Sammies with smoke on them too, and they were Much better than any McRibs!!
Thanks for stopping by,
Bear
One Rack of St Louis Pork Spares:
Lowest price I've seen around here for years---$1.99:
Removed Membrane, rubbed, and Ready:
Vacuum Packed & Racked for SV @ 160° for 24 hours:
Onto my Weber "Q" & sauced:
Flipped & sauced a couple times:
Done & separated:
Bear's first helping:
Put these on a small plate that will fit in my Smoke Chamber:
You can see the Small plate of Ribs in the chamber, ready for smoke:
Now you can see the smoke filling the chamber:
First of my "Smoked" Rib Sammies, smoked with the Smoking Gun:
