Double cherry pork spare ribs

pretzelb

At the last minute I decided to cook some pork spare ribs in the fridge today so around noon I prepped them with mustard and some 3 Little Pigs KC Cherry rub. The last pork shoulder I did was good and we used the same rub so I thought I would stick with it. Got the XL up to 350 around 5pm and threw in some cherry wood chunks, set the plate setter, added a cookie sheet with foil and salt (after learning about that here), and added the ribs with a probe for the meat and grate. Because I was in a rush it took a long time for the egg to get back to 350. Due to wind the temp crept over 350 for a while forcing me to drastically cut the air flow down. After about 1:15 I flipped the ribs (and added a foil pack of vegetables). After 30 minutes the probe read 190, my Thermapen read 190, and they were very bendy. So I covered them in foil to stay warm as I tried to super heat the vegetables which were a bit raw. After another 15 minutes or so we plated everything.

Oh, my, gosh. Bacon candy on a stick. Thank you BGE. I wish I took a picture of the smoke ring because it was darn near perfect. I was amazed how sweet the ribs tasted. Since there was no sauce it had to be 100% from the rub. Everyone had serious food coma after that. 

This was the type of meal where I finally understood when people say "I will never order XYZ in a restaurant anymore because I can do so much better on the BGE". I was never much for ribs but these were like candy. The wife was very pleased. My dad seemed happy but he still wanted me to burn his (and somehow not burn the entire rack). 

tulocay

Under 2 hours for the ribs? I guess that is what you call turbo!

Ragtop99

Those look good. Very nice color.