Raspberry Wine St. Louis Style Spare Ribs

[MileHighSmokerGirl]

St. Louis Style Spare Ribs.
Memphis Dust modified rub.
Rib Rack BBQ sauce with some Arrington Vineyards Raspberry Wine mixed in with a whisk in a tupperware bowl.
270° for 3 hours 35 mins.
Sauce applied and continued to smoke to 4 hrs until successful bend test.
Hickory Wood.
Web Smokey Mountain Smoker.

After the fiasco with the Byron's BBQ rub on the last smoke, I mostly reverted back to my stock format for ribs but decided to alter the sauce instead of the rub this time. And I also went with a slab of St. Louis style spare ribs instead of my usual baby back ribs.

Let's just say that Raspberry wine POPS in that sauce. I'm going to have to try the Blackberry wine with the sauce on the next rack.

These were delish!!!

For good measure I put the leftover sauce in the beans and that was a winner too.

 

[SmokinEdge]

I like berry flavors with bbq. Mostly blackberry. It just plain works. So do some fruits like apricot or peach. Nice work on those ribs.

 

[sandyut]

Those look great! Sauce sounds tasty too! Nice work for sure.

Did you make those yesterday? Snow just started to pick up a bit in our area. Still a decent coating on the ground from the last storm too.

 

[Brokenhandle]

Yyyaaahhhh Hannah!
Looks like you knocked those spareribs out of the park! I knew you could do it!
I remember how much they used to frustrate you!

Ryan

 

[MileHighSmokerGirl]

Those look great! Sauce sounds tasty too! Nice work for sure.

Did you make those yesterday? Snow just started to pick up a bit in our area. Still a decent coating on the ground from the last storm too.

No this morning about 6:35 I started the smoker. I ate at 11 am.

Yyyaaahhhh Hannah!
Looks like you knocked those spareribs out of the park! I knew you could do it!
I remember how much they used to frustrate you!

Ryan

Still need to get them down on the OK Joe's Highland offset but didnt have time to mess with that today. But I have them down on the WSM.