Hey all,
So I saw some nice spare ribs at Costco a few weeks back and decided to bring them home with me. I thawed them on Friday for a beautiful Saturday smoke. :)
Did not realize at the time, but they were packaged already trimmed St Louis style...so nothing to do but to rub em' up and stick em' in the fridge overnight.
Rubbed one rack with Jeff's rub and decided on a sweeter rub for the other, here's the recipe;
- 3/4 Cup Dark Brown Sugar
- 2 tbsp Dry Mustard
- 2 tbsp Onion Powder
- 2 tbsp Kosher Salt
- 1 tbsp Ground Black Pepper
Here they are;
The next morning, tossed them on the smoker at 225 (used Pecan and Apple wood) and played with my baby girl on a wonderful sunny day;
Foiled a few hours later with some Brown sugar and butter;
After the foil, I put them back on, unfoiled, for another hour...brushed on Jeff's BBQ Sauce on one rack (the one that I used his rub on), and tried out a copycat recipe of a very good rib house in Montreal called Bar-B-Barns;
- 1 Cup Apple Sauce
- 2 Cup Brown Sugar
- 1/2 Cup Lemon Juice
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 1/2 tsp Paprika
- 1/2 tsp Garlic Powder
- 1/2 tsp Cinnamon
And here they are...ready to be eaten up! Oh, you may notice an intruder in the middle...got nervous we would not have enough (I do have 6 kids right!) so I tossed on a baby back (rubbed with Jeff's rub, and sauced with a new sauce my wife was working on);
Finally, here are the sliced and close-up shots;
Turned out awesome!
My Sweet Bar-B-Barn ribs were the winners...turned out amazing with a nice bark and great flavour. Wife did a great job on her new sauce, but I was toying with temps and cook time on the Baby Back to get the slight tug rather then fall off the bone that I normally do (practicing for competitions)...so the family preferred the spare ribs.
These were smoked using the 3-2-1 and 2-2-1 methods.
Cheers!
So I saw some nice spare ribs at Costco a few weeks back and decided to bring them home with me. I thawed them on Friday for a beautiful Saturday smoke. :)
Did not realize at the time, but they were packaged already trimmed St Louis style...so nothing to do but to rub em' up and stick em' in the fridge overnight.
Rubbed one rack with Jeff's rub and decided on a sweeter rub for the other, here's the recipe;
- 3/4 Cup Dark Brown Sugar
- 2 tbsp Dry Mustard
- 2 tbsp Onion Powder
- 2 tbsp Kosher Salt
- 1 tbsp Ground Black Pepper
Here they are;
The next morning, tossed them on the smoker at 225 (used Pecan and Apple wood) and played with my baby girl on a wonderful sunny day;
Foiled a few hours later with some Brown sugar and butter;
After the foil, I put them back on, unfoiled, for another hour...brushed on Jeff's BBQ Sauce on one rack (the one that I used his rub on), and tried out a copycat recipe of a very good rib house in Montreal called Bar-B-Barns;
- 1 Cup Apple Sauce
- 2 Cup Brown Sugar
- 1/2 Cup Lemon Juice
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 1/2 tsp Paprika
- 1/2 tsp Garlic Powder
- 1/2 tsp Cinnamon
And here they are...ready to be eaten up! Oh, you may notice an intruder in the middle...got nervous we would not have enough (I do have 6 kids right!) so I tossed on a baby back (rubbed with Jeff's rub, and sauced with a new sauce my wife was working on);
Finally, here are the sliced and close-up shots;
Turned out awesome!
My Sweet Bar-B-Barn ribs were the winners...turned out amazing with a nice bark and great flavour. Wife did a great job on her new sauce, but I was toying with temps and cook time on the Baby Back to get the slight tug rather then fall off the bone that I normally do (practicing for competitions)...so the family preferred the spare ribs.
These were smoked using the 3-2-1 and 2-2-1 methods.
Cheers!
