Saddling up for a spare rib smoke tomorrow morning.

[aquarices]

I usually buy them whole and trim them myself. It's cheaper that way and I use the scraps for rib tips, stews and for flavoring my greens (collard, mustard, kale). Plan on a straight 6/7 hour smoke as I like a firmer bite. Going as low as I can with my UDS, which is usually 230 or so. My trim method is to flip bone side up and find the longest bone. Then I take a sharp knife and stick it behind the bone and run it up the rack. Then I trim up the edges and pull the membrane; I won't go back to precuts. Rub is a combo of Weber brand steak seasoning and Stubbs pork rub. Smoke starts tomorrow around 9am MST.

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• aquarices
• Aug 23, 2015

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• aquarices
• Aug 23, 2015

 

[jp61]

Looks good so far!

 

[aquarices]

The ribs are on! Smoker hovering around 232-234 degrees. I'll take some midway shots at around the 3hr. mark.

 

[aquarices]

Checked at the three hour mark and mopped with one of my favorite local craft brews. Temp crept up to 245 during the smoke.

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• aquarices
• Aug 24, 2015

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• aquarices
• Aug 24, 2015

 

[rdknb]

Looking good

 

[aquarices]

Thanks!

 

[aquarices]

Sauced at hour 5 and the bones are just starting to pop out on the rear side. The sauce is Jack Daniels Honey Smokehouse. Looking real good!!

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• aquarices
• Aug 24, 2015

 

[crazymoon]

A, looking real good !