Spare time...spare ribs

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

richoso1

Gone but not forgotten. RIP
Original poster
OTBS Member
SMF Premier Member
Jun 21, 2007
8,432
41
I was trying to mix the flavors of the Carolinas and of the southwest. I trimmed the ribs St. Louis style, So hereâ€[emoji]8482[/emoji]s how it went down.

Mixture:
1 cup apple juice
½ cup apple cider vinegar
¼ cup EVOO
2 tablespoons powdered honey
Bagged ribs in zip locks and put bags in a bowl.

Let them sit in the fridge overnight. Rinsed and dried them, then I gave them a good rub down with my Chimayo Mild dry rub. Set the temp 225*-235* using apple wood. Let them smoke for 5 hours straight w/out foil just to test the moisture level when removed from smoker. I think the half racks may have smoked a little quicker than a whole rack usually would. The ribs just started to dry out a little, so I may resort to foiling next time around. The meat was tender and the bones pulled right out but I will use a little more rub next time. Notice the nice way the meat pulled from the bone. Oh well, always another rack...
aae61fc5_vbattach13982.jpg

7b6ba951_vbattach13981.jpg
 
Richard those ribs look mighty fine.
Course, if you are not satisfied you can always smoke up some more
PDT_Armataz_01_11.gif

Smokers eat their mistakes you know
rolleyes.gif

Practice makes perfect.
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Clicky