Spare Ribs

Brisket_Fanatic

Ingredients: 

2 racks of St. Louis Cut Spare Ribs
Rubbed down with mustard then dusted one with salt, pepper and One with salt, pepper and paprika equal parts. Let sit on the counter for an hour while the egg stabilized at 250 dome temp indirect with cherry wood. Let the ribs smoke for 3 hours then foiled with nothing in the foil, meat side down for an hour and a half, checked for tenderness, then sauces and let sit for about 30 minutes until supper was ready. Simple and amazing flavor. 

bgebrent

That looks killer man!!

slovelad

I Very nice and even looking cook! Nice!

JohnnyTarheel

I would slam that. Looks great

saluki2007

For being a Brisket Fanatic you sure do put out some nice looking ribs.

Brisket_Fanatic

@bgebrent - Thanks!

Brisket_Fanatic

@slovelad - Thanks!

Brisket_Fanatic

@johnnytarheel - We did, thanks!

Brisket_Fanatic

@saluki2007 - Thank you kindly! At the current prices. Brisket is even less expensive than ribs.

WeberWho

saluki2007 said:

For being a Brisket Fanatic you sure do put out some nice looking ribs.

They taste as good as they look. Brisket_Fanatic has been quietly kicking a$$ in rib compeitions. (He doesn't post anything about his victories. Too humble I'm thinking) He has multiple trophies to back it up. I think his username is a cover up!!!  

Ribs look as good as ever!

Brisket_Fanatic

@WeberWho Thanks but I remember somone else taking cake this year! 

WAHOO_EGGER_CVILLE

Man, those look terrific!! Great Looking Cook!  

Brisket_Fanatic

@WAHOO_EGGER_CVILLE - Thanks!

YEMTrey

Dat plate!

WeberWho

Brisket_Fanatic said:

@WeberWho Thanks but I remember somone else taking cake this year! 

Still don't know what 1st feels like and you might have had a few things going on that week

fishepa

Look delicious!!

Brisket_Fanatic

@YEMTrey It was tasty!

Brisket_Fanatic

@WeberWho You've jumped up the charts and this is your year for sure!

Brisket_Fanatic

@fishepa Tasted even better!

Jeepster47

... checked for tenderness, then sauces and let sit for about 30 minutes until supper was ready. Simple and amazing flavor. ...

Great looking ribs.  As Scottie would say, "some of my favorite food."

Did I read your post correctly?  Three hours indirect, 1-1/2 hours foiled, then sauced and sitting off the grill for 30 minutes?

WeberWho

Brisket_Fanatic said:

@WeberWho You've jumped up the charts and this is your year for sure!

Thanks. It's been fun learning experience. I mean who brings a 397 piece canopy for shelter anyways? Fun times! 

I told Kayla that I talked to you about Frozen Fest and before I could finish she says, "did you tell him we could pick him up Thursday night?" Your covered if needed. Adam mentioned they should have a big group up there this year. Can't wait!

JohnInCarolina

Did you notice the paprika difference in the end?

Brisket_Fanatic

@Jeepster47 Thanks, sauced and sitting ON the egg for 30 minutes to set the sauce 

Brisket_Fanatic

WeberWho said:

Brisket_Fanatic said:

@WeberWho You've jumped up the charts and this is your year for sure!

Thanks. It's been fun learning experience. I mean who brings a 397 piece canopy for shelter anyways? Fun times! 

I told Kayla that I talked to you about Frozen Fest and before I could finish she says, "did you tell him we could pick him up Thursday night?" Your covered if needed. Adam mentioned they should have a big group up there this year. Can't wait!

You and Kayla are good people and I am proud to call you friends. 

Brisket_Fanatic

@JohnInCarolina The biggest difference I noticed was the color of the ribs. The salt and pepper only were kind of dead person looking with that unappetizing gray look to them. 

Ladeback69

Brisket_Fanatic said:

@JohnInCarolina The biggest difference I noticed was the color of the ribs. The salt and pepper only were kind of dead person looking with that unappetizing gray look to them. 

Paprika is used a lot in the rubs up here in the north, of course with other things besides salt and pepper.  My go to rib rub is R Butts R Smokin and it has a lot of good things in it.  Wish we all could get together for a BBQ contest, but it would be hard to judge based on the differences in all the area's of our country.  @Brisket_Fanatic they look good.  Maybe we need to have a rib throw down sometime on here, but don't know if it could top the pizza one.

Jeepster47

Brisket_Fanatic said:

... The salt and pepper only were kind of dead person looking with that unappetizing gray look to them. 

Oh yes, Zombie ribs.

Thanks for the feed back on times.  My cook time at 250* seems to be closer to six hours than five.  Does the foiling shorten the cook time that much?

Brisket_Fanatic

Jeepster47 said:

Brisket_Fanatic said:

... The salt and pepper only were kind of dead person looking with that unappetizing gray look to them. 

Oh yes, Zombie ribs.

Thanks for the feed back on times.  My cook time at 250* seems to be closer to six hours than five.  Does the foiling shorten the cook time that much?

Yes, the foiling will decrease time of cooking by braising if a liquid is added or steaming with little or no liquid in the foil. These were way falling off the bone which my wife really enjoys.