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Spares - WS Method

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Fidel
Fidel Posts: 10,172
edited November -1 in EggHead Forum
So yesterday I posted that I was resting some spares in some Worcestershire sauce overnight on the recommendation of my WSM buddy.

I smoked them for 6.5 hours at 245 dome over Wicked Good, pecan, and cherry. I glazed them with honey, then finished with Sweet Baby Ray's.

Overall impressions, I can't tell a difference. I can't say that the wooster did anything. I can say that I strongly prefer hickory with ribs. These were mildly flavored and not nearly as smoky as I prefer. Some of the blame is because I used the Wicked Good lump.

They were very tender with a great smoke ring, but the flavor was just a bit on the bland side, even with the JH Pecan Rub and Swamp Venom. Everything tastes better with a good beer though.

Glazed800.jpg

Sauced800.jpg

PlatedRibs800.jpg

SmokeRing800.jpg
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Comments

  • "Sparky"
    "Sparky" Posts: 6,024
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    The still look really good.If you didn't try it,you wouldn't have known.That's why I'm always eggsperimenting. :woohoo: And you are right,it all tastes better with beer. :silly:
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  • FlaPoolman
    FlaPoolman Posts: 11,677
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    They sure look good in the pic's Fidel. Maybe the problem is 1 too many or 1 too few of the brews. Maybe 2 vs 2 ?? Looks like a great cook but change the rubs?? I love ribs with a texture as opposed to those that fall off the bone & it looks like you got that. You think it was the smoke or rub?? I'm still & always looking for the perfect ribs & if I ever find it I'll know that I died & went to heaven.

    Pat
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  • Fidel
    Fidel Posts: 10,172
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    Don't get me wrong - they were good - just not great.

    I think it is Mad Max that has been posting "If it was all great it would all just be average" - couldn't be more true. These were good by most standards, but not great compared to others I have done in the past.

    The texture and "pull" of these was terrific. I just like a bit more smoke flavor in mine. I almost always use hickory and cherry - this time is used pecan. Of course, I prefer Blues Hog sauce but I have been out for a while so I resorted to the Sweet Baby Ray's - that may have influenced my opinion too.

    Always learning and trying to improve.....the fun is in trying new things.
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  • KC
    KC Posts: 91
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    Fidel,
    They look fantastic and I must admit I am intrigued by the introduction of WS. I think the next time I cook ribs I will give 'em a good "rub down" with a heavy dose of WS and then do the mustard followed by the dry rub. It will be a week or 2 before I get to it due to out of town travel but if tastes significantly better I will let you know.

    Thanks for introducing the idea.... you are right - trying new stuff and contstantly trying to kick it up a notch is what makes eggin' fun.
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  • Beanie-Bean
    Beanie-Bean Posts: 3,092
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    Great pics, Fidel! That is one awesome smoke ring you got on the ribs, too.
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