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SRF Spare Ribs

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DMW
DMW Posts: 13,832
edited April 2018 in EggHead Forum
I know what everyone says about @henapple, and for the most part I agree, he's a mean-spirited troll. However, at BB18 on Saturday he was one of the raffle winners. And rather than pick something out he could take back with him on a flight, he walked back with a rack of SRF spares and hands it to me.

So today I got the Small rolling at 250* with Rockwood lump and Jack Daniels Oak chips. 

Split the rack in half:


Salted them and then coated with Memphis Dust and on the small just after 10:00:




 Checked on them around 1:30 this afternoon:


And they were cooking fast, never had spares fell like they did after only 3.5 hours at 250*

When I checked back on them at 3:30, they were done:


Held them in the oven at 170* for just over an hour until we needed the oven to roast potatoes, so they then went in an insulated casserole carrier thing we have until it was time to eat.

And:


The flavor of the meat on these was so much better than grocery store ribs, though they are smaller than other spares out there. SRF is quite clear about this on their site, and I've made them before, so wasn't a surprise, just a note for those not familiar with them.

Thanks @SRF_Sean  for the generous donation.

And @henapple, I don't care what the others say, you're a good dude, thanks again.

They/Them
Morgantown, PA

XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • bgebrent
    bgebrent Posts: 19,636
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    Looks great Dwayne!  Mine are rubbed and riding overnight in the fridge for tomorrow.  Agree with kudos to @SRFANNELLA for their generosity.  And @henapple, had you given me the spares you might still have that hideous hat  B)
    Sandy Springs & Dawsonville Ga
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  • lousubcap
    lousubcap Posts: 32,384
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    Better to be lucky than good any day.  Congrats on the cook.  I may have to wander from the SRF brisket wilderness and give them a go-but I'm also partial to beef ribs.
    I'm surprised that @henapple didn't work those into his bacon-wrapped underwear or decide to go with meat sweats luggage.  ;)
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • JohnInCarolina
    JohnInCarolina Posts: 30,977
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    Guys just a note that all the SRF stuff actually came courtesy of @SRF_Sean.  Cheers!
    "I've made a note never to piss you two off." - Stike
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  • thetrim
    thetrim Posts: 11,357
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    Look like you did them justice!  Nice work and super nice handoff from @henapple
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
    Tampa Bay, FL
    EIB 6 Oct 95
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  • Dyal_SC
    Dyal_SC Posts: 6,054
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    Looks great @DMW!  
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  • bgebrent
    bgebrent Posts: 19,636
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    JohnInCarolina said:
    Guys just a note that all the SRF stuff actually came courtesy of @SRF_Sean.  Cheers!
    Correction then, thanks very much @SRF_Sean!  
    Sandy Springs & Dawsonville Ga
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  • bgebrent
    bgebrent Posts: 19,636
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    Dwayne, what was the total cook time and temp.  More like BB it seems.
    Sandy Springs & Dawsonville Ga
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  • DMW
    DMW Posts: 13,832
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    bgebrent said:
    Dwayne, what was the total cook time and temp.  More like BB it seems.
    Went on at 10:04AM, came off at 3:33PM. 5:29 total cook time at 250* +/- dome temp.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • bgebrent
    bgebrent Posts: 19,636
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    DMW said:
    bgebrent said:
    Dwayne, what was the total cook time and temp.  More like BB it seems.
    Went on at 10:04AM, came off at 3:33PM. 5:29 total cook time at 250* +/- dome temp.
    Thank you brother.
    Sandy Springs & Dawsonville Ga
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  • Killit_and_Grillit
    Killit_and_Grillit Posts: 4,326
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    Dwayne, you truly are the rally champion. 

    I havent even gotten mine out of my cooler yet. 

    "Brought to you by bourbon, bacon, and a series of questionable life decisions."

    South of Nashville, TN

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  • bgebrent
    bgebrent Posts: 19,636
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    Killit_and_Grillit said:
    Dwayne, you truly are the rally champion. 

    I havent even gotten mine out of my cooler yet. 
    Its good there for a couple years there Adam.
    Sandy Springs & Dawsonville Ga
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  • YukonRon
    YukonRon Posts: 16,989
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    bgebrent said:
    Killit_and_Grillit said:
    Dwayne, you truly are the rally champion. 

    I havent even gotten mine out of my cooler yet. 
    Its good there for a couple years there Adam.
    Serve them at BB4, while you recover.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • SRF_Sean
    SRF_Sean Posts: 15
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    Our pleasure. Sorry it was all a year late. And we hope the event was as good as it sounds.
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  • Killit_and_Grillit
    Killit_and_Grillit Posts: 4,326
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    bgebrent said
    Its good there for a couple years there Adam.
    b@bgebrent I’m a little afraid to open it. 

    @northGAcock May have left a retaliation present in there. 

    "Brought to you by bourbon, bacon, and a series of questionable life decisions."

    South of Nashville, TN

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  • northGAcock
    northGAcock Posts: 15,164
    edited April 2018
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    Killit_and_Grillit said:
    bgebrent said
    Its good there for a couple years there Adam.
    b@bgebrent I’m a little afraid to open it. 

    @northGAcock May have left a retaliation present in there. 
    ......nothing you need to worry about right now. You are safe for a period of one year.....BBIIII, all bets are off.

    If you are referencing the Pork Collar....Here is a couple ways to prepare. You should do this for a group of 4-5 people. Do it at home (in my opinion) as it is not a shareable item for a large group...in my opinion. 

    A couple of ways to do these.....and I love both. You can cut them into steaks and cook as you would a steak. They are delicious.

    The other approach is to go low and slow like you would a butt. The big difference is you don't go to extreme internal temps.....as you can pull starting at around 160 degrees IT. You can go up to around 175 with no issue. After a rest....cut them into steak size portions and here you have a choice. Either enjoy the meat as is.....or you can sear both sides in cast iron in a combination of butter and olive oil. This will add a nice crust....if you like it that way. Bottom line is it is a great cut of meat and you have flexibility in preparation methods.....with much joy to be had at the end of each.
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • Thatgrimguy
    Thatgrimguy Posts: 4,729
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    Great flavor but gotta watch those little suckers. Looks like you nailed it my friend

    XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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  • JRWhitee
    JRWhitee Posts: 5,678
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    @DMW Rocking the Ribs. Nice
                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
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  • FATC1TY
    FATC1TY Posts: 888
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    I enjoy them for sure. Great flavor, and good size for us to have as a family. 

    Cost is probably slightly higher by maybe 5-8 bucks than I’d spend for a regular item. 
    -FATC1TY
    Grillin' and Brewing in Atlanta
    LBGE
    MiniMax
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  • caliking
    caliking Posts: 18,731
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    Me likey. 

    @henapple may be one of my favorite old men.

     But don’t tell him I said that. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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