Texas Style S&P Spare Ribs

dstearn

Sometimes keeping it simple achieves the best results. I used  2 parts 16 mesh pepper and 1 part Kosher Salt for the rub.
No binder, just evenly applied on the ribs just before setting on the XL.
For smoke I added 3 chunks of Post Oak..
Started the ribs at 250 grate 275 dome. After 3 1/2 hrs raised the temp to 265 grate.
At 5 hrs the ribs passed the bend and toothpick test.
Sauced with Head Country Original Sauce.
These were the best Spare Ribs I have smoked on the BGE so far!
I think that the higher grate temp helped render the fat better and will start at 275 grate next time.

The Cen-Tex Smoker

Those look incredible. great work right there. 

dstearn

The Cen-Tex Smoker said:

Those look incredible. great work right there. 

Thanks!

Biggreenpharmacist

Nice work!!!!

Foghorn

Outstanding. 

Theophan

GORGEOUS ribs!  I want them.  I want them NOW!  

bhedges1987

Perfect.

EggNorth

I've gone simple also in my quest to taste the meat and not the rub.  Your ribs look outstanding.

20stone

Those look AWESOME!

HendersonTRKing

They look great and I think I have to try it.  I was skeptical about using only S&P on brisket, and I'm a convert.  Why should this be any different, really?

Brisket_Fanatic

The color on those ribs look perfect, nicely done!