My Best Spare Ribs Yet

dmourati

I've done spare ribs about eight times or so and now I feel like I've got them dialed in. Today's racks were far and away my best.

I followed Malcom Reed's advice on the wrap: honey (for the money), brown sugar, and butter. Heavy dose of Dizzy Dust coarse top and bottom.

I went 3-0.75/1-0, one rack took longer in the wrap. Cook temp wavered from 250-300F.



First rack. A little dark lower right, but tasted great!


Second rack. These had a ton of meat on top of the bones. Super juicy! IMO, these look great.



Here's a closeup of one individual rib from the second rack. Again, juicy! Look at how much meat there is on top of the bone!

In the past, I've often felt rushed on the cook. One time I tried to bring them for a lunch party, that was a mistake I won't repeat. These came pretty well trimmed from Whole Foods. I think I'll stick with their spares over those from my butcher which needed more prep.

Gamecockeggman

Look great nice job

hoosier_egger

Looks fantastic 

lousubcap

Sweet looking ribs right there.  Congrats.
With any Q cook, "patience is the watchword."  FWIW-

JohnInCarolina

Yep, those will do!

YukonRon

Ribs flat out RULE!

Great cook. I will take a plate full of those.

CigarCityEgger

Those look killer

Nature Boy

Lawdy lawdy! I see succulence Nice cook sir! Thanks for sprinkling our stuff on your hard-earned food. Chris

NDG

Looks great!! Foil wrap or Butcher Paper wrap??  Now that WF is AMAZON . . They have amazing deals on St Louis Style Ribs . . Seems like every month.  At first I loaded up and froze, but the sale seems to repeat so often, I just wait and buy fresh now.  Nice cook !!

saluki2007

Nailed it!

dmourati

NDG said:

Looks great!! Foil wrap or Butcher Paper wrap??  Now that WF is AMAZON . . They have amazing deals on St Louis Style Ribs . . Seems like every month.  At first I loaded up and froze, but the sale seems to repeat so often, I just wait and buy fresh now.  Nice cook !!

I've only ever used foil. The butter mixture gets pretty wet so I'm not sure how well butcher paper would work. In any case, the ribs are wrapped for an hour or less so I don't think it would matter much one way or the other.

caliking

Those are probably the best ribs I've seen in a while. 

dmourati

caliking said:

Those are probably the best ribs I've seen in a while. 

Wow. Thanks.

bluebird66

Those look great!

NDG

dmourati said:

NDG said:

Looks great!! Foil wrap or Butcher Paper wrap??  Now that WF is AMAZON . . They have amazing deals on St Louis Style Ribs . . Seems like every month.  At first I loaded up and froze, but the sale seems to repeat so often, I just wait and buy fresh now.  Nice cook !!

I've only ever used foil. The butter mixture gets pretty wet so I'm not sure how well butcher paper would work. In any case, the ribs are wrapped for an hour or less so I don't think it would matter much one way or the other.

@dmourati yea foil makes sense . . looking back it was a dumb questions on my part.  I do not have butcher paper, so looking for excuse to buy some.

Last Q  . . .  can you explain your time?  you wrote "I went 3-0.75/1-0"

dmourati

Oh, sure. The time thing is from the 3-2-1 style of ribs. The first number is the time on the grid, indirect, the second number is time wrapped in foil. The third number is again, on the grid,  again unwrapped and optionally sauced.

So: 3 hours on the grid, followed by 45 minutes / 1 hour in foil, and then no time back on the grid.

stevez

These look awesome!  Great job!

dmourati

I should do this again. I'm throwing a party for some friends and they specifically are the ones who tried my poor lunch attempt so I need vindication.

dmourati

And maybe a carne asada and abts for kicks.

johnnyp

I'm a little late,  but those look excellent. Bravo