Spare Ribs - Civilsmokers Way.....

[civilsmoker]

We usually do baby back ribs in our house ever since we found the Salmon Creek Farms......Well was at the local GS and my eyes didn't believe what they saw.....the started stocking the Salmon Creek spares so I grabbed one quick!

Trimmed them up into 3 bone portion of St Lewis cut...

Some yellow rub glue and then Jeff P modified original rub, again dropped in the sand coverage!

Since spares have more fat to render than baby backs I ran these at 265 on the RT 1250....

Just about 3 hours in I added some chicken breasts for Mrs C coated in kinders general bbq. I also pulled to 2 thinner rib tips as they were done

Just a close up of the bark after 3 hours and the 265....magic is being made!

At 4 hours in I flipped the chicken and flipped the ribs....if you look close you can see the slight pull back and the marrow leaving the end of the bone. The temped INT 196 to 198 by the bone...ie they are right at a pulled pork INT...Time to glaze!

I glazed the bone side and let it set for 15 mins then flipped and glazed top side and let the set for another 15 mins....so 4.5 hours total cook time. I will note for research purposes I put the thermopen after glazing the in INT temp dropped to 165-167... and the glaze was boiling hot....ie proof in the pudding of how glazing and spiritizing "pauses" the cook and quick like! Glazing once the ribs look right as above this is ideal because it keeps them from over cooking!

I pulled them after the 4.5 house and then did a final top side glaze....I added the two thin rib tips in so they get the broil treatment too...

The low broil treatment.....Just love the caramelization it creates!

Bingo already to slice!!!

rib point 1, if you look close you can see the rendering process is complete, yes in a 4.5 hour cook! Its still full of moisture as well!

rib section #2

Mrs Civils smoked chicken berry salad with lemon poppy dressing

My plate....ribs with roasty baby spuds and a smaller sans chicken berry salad

St Louis glazed rib plate!!!

So this is the money shot.....clean bite through tender with texture but with a pull off the bone 95% clean (see the bones in the background)....ie not FOB!

Oh and the leftovers for lunch the next day...rib tips, shrimp salad and bagel bites..... tasty lunch!

 

[Winterrider]

Excellent

 

[indaswamp]

We see a lot of baby backs posted...not too many spare ribs, and yours look great! Nice write up too for those wanting to give spare ribs a try (my favorite). Congrats on making the spinner... (the bug with the spinner has been fixed, so it is much easier for moderators to post threads directly to the spinner. The carousel should stay very active from now on. Keep 'em coming! And that goes for everyone!)

 

[civilsmoker]

Excellent

Thanks Winter!!!

We see a lot of baby backs posted...not too many spare ribs, and yours look great! Nice write up too for those wanting to give spare ribs a try (my favorite). Congrats on making the spinner... (the bug with the spinner has been fixed, so it is much easier for moderators to post threads directly to the spinner. The carousel should stay very active from now on. Keep 'em coming! And that goes for everyone!)

Much appreciated swap! Good spares are just tasty! I personally think the "imposed" complexity of cooking spares makes peps shy away from them, ie why I showed this method...Ie simple and tasty, and more importantly repeatable. I have another rack in the fridge for the coming weekend!
As an FYI the same, rib provider cures and smokes their spares as well.....OH my they are soooooo good, I will do a post on them as well in the near future!. It's like the Disney turkey legs but only better!!!

 

[Astralogics]

Looks great! Good idea testing the temp and showing the effects of a glaze/spritz and when is a good time to actually glaze. That's def something that gets in the heads of newbies (at least it did for me when I started).

We see a lot of baby backs posted...not too many spare ribs, and yours look great! Nice write up too for those wanting to give spare ribs a try (my favorite).

Now that I think about it, interesting that you mentioned this. I feel like a lot of us have been saying we prefer spares as of late, but you're right, we have many baby back posts.

Guess we should hop on that to balance it out.

 

[JLinza]

Great lookin meal. And great bite on that rib

 

[kilo charlie]

Dang bro! This looks so amazing! Congratulations on the Feature too!

 

[yankee2bbq]

Awesome work once again!

 

[Fueling Around]

Congrats on the feature. We prefer spares over backs

 

[jcam222]

They look fantastic! That bite off the bone pic is just how I like them. That salad looks dang good too.

 

[jcam222]

Congrats on the feature. We prefer spares over backs

Ditto

 

[civilsmoker]

Looks great! Good idea testing the temp and showing the effects of a glaze/spritz and when is a good time to actually glaze. That's def something that gets in the heads of newbies (at least it did for me when I started).


Now that I think about it, interesting that you mentioned this. I feel like a lot of us have been saying we prefer spares as of late, but you're right, we have many baby back posts.

Guess we should hop on that to balance it out.

Thanks Astra! Science still applies even in cooking, temping is a good tool but not the only thing….. We cook a lot of baby backs mainly because the local selection of spares isn’t ideal….that has changed now as the Salmon Creek is top shelf.

Great lookin meal. And great bite on that rib

Many thanks JL! Yea that bite is a moment thing!!!! lol.

Dang bro! This looks so amazing! Congratulations on the Feature too!

Much appreciated kilo!

 

[civilsmoker]

Awesome work once again!

Many thanks yankee!!!

Congrats on the feature. We prefer spares over backs

Thanks FA! We prefer good ribs! But to me they are apples and oranges as they totally different bite….but I’m a little picky….lol!

They look fantastic! That bite off the bone pic is just how I like them. That salad looks dang good too.

Thanks jcam! We also like our pulled pork with a bit more texture, so same in the ribs….its just so satisfying to bite!

Ditto

I’m a rib guy all around!!!!

 

[Chris_in_SoCal]

Spare ribs look great. The berry salad is the same way we eat salads since I met my wife. I even make them myself that way.

 

[civilsmoker]

Spare ribs look great. The berry salad is the same way we eat salads since I met my wife. I even make them myself that way.

Thanks Chris! I very much like the berry salad it’s just good!!!

 

[bauchjw]

Great write up Civil and congrats on the ride!!! I’m thinking St Louis ribs this weekend.

You are a true bedrock, I’m absent from the forum for a while, but when I come back, your skill and ability has moved beyond pro to legend! Mrs Cs salad too!

 

[BrianGSDTexoma]

Those some top notch ribs! I just love your wife salads.

 

[civilsmoker]

Great write up Civil and congrats on the ride!!! I’m thinking St Louis ribs this weekend.

You are a true bedrock, I’m absent from the forum for a while, but when I come back, your skill and ability has moved beyond pro to legend! Mrs Cs salad too!

Very much appreciated JW! Any day that’s a rib day is a good day! Just glad we have a place to share and help improve all our skills!!!

Those some top notch ribs! I just love your wife salads.

Thanks Brian….meat and greens make it a better place in my book! Mrs Cs salads have ruined me for eat out salads!!!!

 

[normanaj]

Can't go wrong with that plate.

 

[radioguy]

Great looking ribs, can almost taste em! Care to share recipe for Lemon poppy seed dressing?

RG