Spares who cares - We do

[gmc2003]

With the price of beef around here going up and up. The wife and I have been eating allot pork and chicken recently. I mean Brisket is up to 9.50/lb, thin t-bones are $15.00 for one, a pack of rib tips were priced at 18.00 for four medium sized tips. Unbelievable. With that being said, the wife made a trip to Costco the other day and brought home a 3 pack of ribs. I haven't done ribs in a while so I figured - lets get it on...

For this smoke. I broke out the 26" kettle with the SnS. I also changed things up a bit. I used Stumps Pork rub instead my usual SPOG sprinkle. I also decided since it was a nice day out - I was going to let the ribs run naked. No foiling this time. I think this was the first time I've gone this route, but I can honestly say it won't be the last.

First, the volunteer for this experiment. All coated in stumps. Membrane was left on.

After a few hours she's starting to show her hillbilly teeth(look fimilar yankee2bbq ) I can almost hear that banjo

Give them a turn around and a bit of glaze.

Toss them on the plater and bring them inside.

...and the seperating of the bones

Total cook time: 5hrs
Temp: 250* to 300*
Wood: Apple chunks
Taste: Ummmmm Good!!! Juicey with a bit of a bite.

Thanks for taking a peek.

Chris

 

[chopsaw]

Fantastic !! Unwrapped is the way to go , and those look awesome . My 26 likes that temp range too . I just let it settle in and do it's thing .
Nice cook Chris .

 

[SmokinVOLfan]

Ribs look great Chris! For commercial stuff I like stubbs rubs a lot.

 

[Misplaced Nebraskan]

Looks great Chris! Nekkid (unwrapped) ribs are becoming more common here too.

 

[Kevin DeShazo]

Looks great

 

[sandyut]

those look great! same boat here...soon as the so called beef shortage was announcement I stocked up on BB from Costco.

Side bar - read an article that during the so called "meat shortage" meat exports went up 4X from previous years.

 

[sawhorseray]

Beautiful piece of work Chris, those ribs look great, Like! I tried wrapping once awhile back, never again, turned out FOTB and kind of mushy, wouldn't even post them. RAY

 

[Smokin' in AZ]

Nice lookin' rack there Chris!

LIKE!

John

 

[smokerjim]

oh yeah Chris those ribs look great. beef prices around here are starting to drop quite a bit. hang in there. but with the way those ribs look you may never eat beef again.

 

[GATOR240]

Those are some very fine looking ribs!

 

[Sowsage]

Those looke awesome Chris ! We have been doing a lot of pork and chicken too! Beef is crazy right now! Nice cook on the 26!

 

[JC in GB]

Very nice. I think I know what I am doing this Sunday.


JC

 

[chew2475]

With the price of beef around here going up and up. The wife and I have been eating allot pork and chicken recently. I mean Brisket is up to 9.50/lb, thin t-bones are $15.00 for one, a pack of rib tips were priced at 18.00 for four medium sized tips. Unbelievable. With that being said, the wife made a trip to Costco the other day and brought home a 3 pack of ribs. I haven't done ribs in a while so I figured - lets get it on...

For this smoke. I broke out the 26" kettle with the SnS. I also changed things up a bit. I used Stumps Pork rub instead my usual SPOG sprinkle. I also decided since it was a nice day out - I was going to let the ribs run naked. No foiling this time. I think this was the first time I've gone this route, but I can honestly say it won't be the last.

First, the volunteer for this experiment. All coated in stumps. Membrane was left on.

View attachment 449795

After a few hours she's starting to show her hillbilly teeth(look fimilar yankee2bbq ) I can almost hear that banjo

View attachment 449796

Give them a turn around and a bit of glaze.

View attachment 449797

Toss them on the plater and bring them inside.

View attachment 449798

...and the seperating of the bones

View attachment 449799

Total cook time: 5hrs
Temp: 250* to 300*
Wood: Apple chunks
Taste: Ummmmm Good!!! Juicey with a bit of a bite.

Thanks for taking a peek.

Chris

Ribs look great. Been doing alot of chicken, pork ,and seafood here too. Beef way high here as well. Makes me glad I hunt. Still got venison in the freezer.

 

[xray]

Chris those ribs look awesome! Nice job!!

I can’t unsee the hillbilly teeth now that you mentioned it lol. Misplaced Nebraskan really helped drive that image home.

 

[noboundaries]

Chris, you're killing me with those bones! Wow. They look incredible. I had my menu all set up through the weekend, but just switched the weekend to spares I've got in the freezer.

 

[gmc2003]

Fantastic !! Unwrapped is the way to go , and those look awesome . My 26 likes that temp range too . I just let it settle in and do it's thing .
Nice cook Chris .

Thanks Rich for the kind words and like, The wife and I usually like our ribs done to FOTB. Now we're starting to rethink that decision.

Ribs look great Chris! For commercial stuff I like stubbs rubs a lot.

Appreciate the like and compliment John. I used Stubbs on a pork tenderloin a while back and really liked it. Thought it was time to change up the ribs.

Chris

 

[Brokenhandle]

Dang good looking ribs! Bet the guy with the hillbilly teeth likes his ribs fotb

Ryan

 

[texomakid]

They look awesome. I too am on the whole spares (no trim) and no wrap. It's just too easy and I love the whole ribs. It's all about good eats! Nice rack of ribs Chris

 

[TNJAKE]

Nice looking ribs bud

 

[bbqbrett]

Ribs look great! So what about Stump's rub? Never tried it. Is it more of a spicy or sweet etc?