Real Spareribs ~ Foamheart

[foamheart]

Looks good Kevin, two thumbs up.

Thank you kindly.

 

[foamheart]

Great looking ribs!!!

Thank you.

I like your Icon. As a boy my Pop said his Pop told him you could tell how good a BBQ place was by the sign. Pigs on the sign meant good BBQ. It was a long break down involving curly-Q tails, bib overalls, chef's hat, Dancing, etc.... Then he laughed and said it was really about how long they had been in business and that was obvious by the age of the neon sign.

 

[foamheart]

Foam, how do you like them with only salt and pepper? I have never tried just that on pork ribs? Do you prefer them over the standard pork rubs? You don't sauce them either at the end right?

I go from left to right and back again. My Pop was a minimalist, I am sure that is part of the reason I like just salt and pepper. Wanting to enhance the flavor not change it. Then you venture out in the world and have rubbed, sauced, basted, mopped, spritz, etc.... I get on trends, I make my own BBQ sauce, I like it! But then after awhile I fall back on without. Then its dry rubbed (I call them Arkansas ribs) I was really screwed up when I first heard of a St.Louis rib and wondered what they did special....LOL

I like ribs, I don't care how ya cook 'em, if ya do it right, I am a happy camper!

BTW I use about twice as much salt and pepper as normal folks would assume. Check the picture above.

You should start any new meat with salt and pepper only, that way you have established a base line to experiment. You'll be amazed what you find you like.

 

[ksblazer]

Well done Kevin

It's been a while since I've done a full rack of spareribs like that. Usually get the St. Louis as they take less time and cost less since they don't weight as much.

I've read a few posts on here now about salt and peppered ribs. So I'll have to give them a try one of these days. As I'm wanting to try some other methods.

My last batch of ribs I made were just dry rubbed. I've had so many racks of sauced ribs over the last year that I needed a break from it I guess.

 

[foamheart]

Well done Kevin

It's been a while since I've done a full rack of spareribs like that. Usually get the St. Louis as they take less time and cost less since they don't weight as much.

I've read a few posts on here now about salt and peppered ribs. So I'll have to give them a try one of these days. As I'm wanting to try some other methods.

My last batch of ribs I made were just dry rubbed. I've had so many racks of sauced ribs over the last year that I needed a break from it I guess.

Thank you

When I do Arkansas ribs, its usually commercial rub. If I just do S&P, O&G, paprika and brown sugar its not the same. I like "Pig Squeal" and use it as my rub, but before I rub I make sure the meat is well dried.

I just started back a few weeks ago with the Bar-B-Q sauce and I gotta say I had forgot how good it was. Believe it or now these cooked pretty fast, a little over 5 hours. I never worry about time, I eat when its done.

 

[SmokinLogs]

Beautiful looking spares! Great color. I love that little bit of dark char on the edges. It looks great and I’m sure tastes even better!

 

[foamheart]

Beautiful looking spares! Great color. I love that little bit of dark char on the edges. It looks great and I’m sure tastes even better!

Thank you. But you well know the only realy hard part about smoking is the Patience.....LOL

 

[nanuk]

Fine looking spares there Kevin!
I don't mind chewing around all that cartilage, but most of the time my guests don't, so I rarely do whole spares.
But yours sure look good!!!
Al

I'm kinda like Al
I really like the meat end with all the cartilage, solid meat, and when done right, it is my fave.

I'll often buy just breast bones (cause they are cheap, as am I) and try different seasonings on them.... and gnaw away!
And if they have riblets, I'll sub those in for the breastbones.
Cheap meat for practice flavourings

 

[nanuk]

Those look delicious

sometimes simple just "hits the spot" so to speak!

I've got a small shaker that I put in a mix of SPOG et al, just so I have something quick and thoughtless.... good on beef, pork, chicken, fish... what ever I'm cooking. It is heavy on the salt and pepper, and I'm never disappointed.

 

[foamheart]

Those look delicious

sometimes simple just "hits the spot" so to speak!

I've got a small shaker that I put in a mix of SPOG et al, just so I have something quick and thoughtless.... good on beef, pork, chicken, fish... what ever I'm cooking. It is heavy on the salt and pepper, and I'm never disappointed.

I'm kinda like Al
I really like the meat end with all the cartilage, solid meat, and when done right, it is my fave.

I'll often buy just breast bones (cause they are cheap, as am I) and try different seasonings on them.... and gnaw away!
And if they have riblets, I'll sub those in for the breastbones.
Cheap meat for practice flavourings

Thank you, they were good.

I used to grill a lot more than I have been doing. I had other things that demanded my attention for awhile, and when its 100+ degrees w/ 80 to 90% humidity in the shade, I don't care how much you drink its too dang hot to go outside any more. LOL I know I am just getting to be a titty baby!

When I was a kid I loved the bones, When the dogs got the supper bones, wasn't even much smell left on it let alone meat. What was it Richard Prior said about his grandma, "she could suck a neckbone , it was a work of art!". I like the meat flap, I like all the meat between the bone and the cartilage and if ya good at working that rib bone, its easy to get that meat by the cartilage.