Spare Ribs

Discussion in 'Pork' started by swalker, Sep 12, 2008.

  1. swalker

    swalker Meat Mopper

    I just bought Jeff's Rub Receipe...I believe it will be one of the best. Too many people raving about this...
    Here is a picture of the start...I am going to let them set overnight and fire it up tomorrow..Hopefully I will be able to add more pics later...

    Steve
     
  2. werdwolf

    werdwolf Master of the Pit OTBS Member

    Jeff's is a great place to start. Don't be afraid to tweak it to your liking, and keep the Q VIEW coming.
     
  3. walking dude

    walking dude Smoking Guru SMF Premier Member

    looking good steve...........looking good
     
  4. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    That's the way to start a great smoke, congrats and keep us posted on the progress.
     
  5. sandman67

    sandman67 Newbie

    That is looking good. I also brought Jeff's rub and it is very good. Put it on a flank steak the other night and it got positive comments from the family.

    I would however like to tweak it a bit to make it sweeter for my pork smokes.
     
  6. gt2003

    gt2003 Meat Mopper

    Sweeter? Wow, you've got a sweet tooth. I had to cut back on the sweetness and add some more salt. All to your individual taste though. Kuddos to Jeff for giving us a good starting place!!!
     
  7. bbqgoddess

    bbqgoddess Master of the Pit OTBS Member SMF Premier Member

    Those ribbies look like they are very happy!
    Don't forget the q-vue!!
    Happy smokes!
     
  8. swalker

    swalker Meat Mopper

    Boy howdy I thought I had ruined these ribs...I put them on the smoker about 10 to 7am this morning...First ones with Jeff's naked rub. Well around 10:30 or so things were looking good. So I thought a nap might work. Well I napped till 12:30pm...Oh no, the ribs. I ran out and the internal temp was at 181. I shut it all down, let them set a bit. then took a bite...They still tasted very well to me...They looked over done to me, but the taste is very good.
    Thanks Jeff for a great rub receipe..

    Steve
     
  9. walking dude

    walking dude Smoking Guru SMF Premier Member

    internal TEMPS?????

    ribs, are not normally checked with temps.........too many chances of getting the temp probe next to a bone........ribs are normally done, either 3-2-1, or 2-2-1.........at least here in my world..........they are the only thing done by time, ............
     
  10. swalker

    swalker Meat Mopper

    Yes Walking Dude, I agree...I had the probe in these and they went to 181 degrees..they still turned out great. I did not foil or add a sauce or anything. But when I realized the temps were that high, I felt like they might of dried out too much. They really didn't. Still very tastey. Smokers are great ain't they. I do much better with it than a grill. Thanks for your input. Greatly appreciated.
    Steve
     
  11. pinkmeat

    pinkmeat Smoking Fanatic

    oooohh my....nice!
     
  12. davenh

    davenh Smoking Fanatic OTBS Member

    They look pretty good too me [​IMG].
     
  13. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Be more'n glad to take 'em off yer hands if ya like... looks like great bark! The color is perfect!
     
  14. meat-man

    meat-man Smoking Fanatic SMF Premier Member

    please pass me a plate [​IMG]
     
  15. blacklab

    blacklab Master of the Pit SMF Premier Member

    looks great, i'd eat it if I were invited [​IMG]
     

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