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Spare Ribs Success - My First Shot at it! (Long)

PharmeggistPharmeggist Posts: 1,191
edited November -1 in EggHead Forum
Due to the deep discussion of Baby Backs Versus earlier in the week I decided to put it to the test.[p]Last night... I prepared the St. Louis Spare ribs according to Steven Raichlen book "How to Grill. Cut of the caps and skirt etc. I marinated the ribs in a baking dish in a mixture of Apple Cider Vinegar and water mixture appoximately 2:1. I added some honey probably three tablespoonsful and some black pepper and cayenne pepper. I let is soak for about three hours. I then took it out and patted it dry with a clean towel. Then I got plain old French's yellow mustard and used Bad Byron's "Butt Rub.". I put in Fridge overnight. [p]Today, at 11:00 I had my BGE stablized at 220 (Indirect set up -- plate setter with legs up drip pan with water underneath grate) and put the ribs on my rib rack. I didn't open the dome for three hours once I put it on! I checked it put in foil and wrapped continued cooking for about 2 hours. Then I looked at em sauced em with "STUBB's Spicy" BBQ sauce and I mixed it this way 2/3 BBQ sauce 1/3 cup of honey left in foil pulled about 4:30pm. The hard part was letting it rest on the table without eating them. 5:00 pm Ribs N BREAD.... what else do ya need? Ok I had some Lemonade to clean my palate :=) [p]Why this long story?
To say thanks to my fellow Eggheads of course:
Rich G -- Idea about mixing stubs with honey
Ronbeaux -- For giving me a free bag of "Nature's Mesquite" to field test
The rest of you -- For putting up with my long stories and to inspire me to do the cook today. THANKS ALL!!!

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Comments

  • ronbeauxronbeaux Posts: 988
    Pharmeggist,
    How did you like the lump?
    Here is my dinner:
    Pork spare ribs, tater and onions layered with feta cheese and butter, green bean cassarole, and cole slaw.[p]Keep on cooking!!!

    weekend004.jpg[p]

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  • PharmeggistPharmeggist Posts: 1,191
    ronbeaux,
    I really liked the lump... I am streching it out by mixing it with BGE lump. Thanks again, for the Lump!!![p]
    Best Regards, Pharmeggist

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  • ronbeaux,[p]Dang Ron, I musta just missed your phone call. That is a real feast. Great work, all of it. AZ
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  • Rich GRich G Posts: 103
    Pharmeggist,[p]Glad it worked out for you! Sounds right tasty. Especially since I haven't been able to touch my grills this weekend with all the Xmas decorating going on at the house. :([p]R
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