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Best. Ribs. Ever!
Basscat
Posts: 803
Had an unexpected afternoon off work, went to the Grocery. Spares were on "sale" for $2.89, but I haven't had spares in forever, and I have time to cook 'em, so here we go. Canola oil to help the Dizzy Dust stick, and off we go for a 6 hour cook on the Medium. Trimmed semi St.Louis, as the grocer does a weird cut through the tough bits on the big end, I left that attached. Grocer also had Blues Hog in the sauce section. Tried it a while back, but it seemed so sweet, so I used a very light glaze at the end of the cook, and OMG! I get the Blues Hog fans! A great hit of heat and sweet. Pic is of the big end after another hour on the Egg after I ate the small end. Soooo goood!
(Sorry for the length of the post ....
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(Sorry for the length of the post ....
) Comments
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Well, they certainly look like the best ribs ever!! I like spares too - haven't had any in a long time now. This pic settles it - they have just been added to the grocery list. Hopefully I'll get lucky and will be enjoying ribs Sunday!
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With a post that looks that good we will ok long :laugh:Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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Oops, first time posting Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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Just have to cook them long enough to render the fat out, otherwise they are too greasy for me. These came out perfect, a little crunchy around the edges in places and juicy and tender in the middle, with a little pull off the bone. Started around 225 and gradually ramped the temp up to 275 for the last hour or so. I may not go back to loin backs soon.... ;-)
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Would about kill for a rack like thats right now! :woohoo: Been a couple months like you since I had time. Hope to gets a day off next Friday and do up a mess!!!
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Great looking cook there. Weekend ribs sounds about right out in this neck of the woods.
Thanks for posting.
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Beautiful my friend Congratulations
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no religious disrespect meant, but I had the same COME TO JESUS awakening a couple weeks ago! After 11 years of thinking that BGEs should only be egging baby backs I reverted to spares on a whim! I can not believe I have been so blind/stupid/whatever all this time! I just say bless all you baby back rib lovers because I know that you folks have left me with the delicious lower cuts being the spare ribs!Re-gasketing America one yard at a time.
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I am definitely a rookie at grilling ribs but I found spares to be unpleasently fatty compared to back ribs. Maybe I didn't cook right or something. Although my body doesn't like to eat fats too much.
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That's the issue with me, but with these I got the fat rendered, and they were awesome. Started at a lower temp, and ramped up. Most of the fat was gone and some was crisped up on the edges to cracklin's. Came out great!
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shhhhhh! We have a baby back guy on the hook who will be avoiding spares! We need those faithful baby back followers! :laugh:Re-gasketing America one yard at a time.
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I love the spare ribs and I get them whole and trim them myself St. Louis style. Then I take the boneless trimmings and grind it and mix some seasonings to make sausage. I recently trimmed up six slabs and it made about 6 pounds of ground pork. Believe it or not I slightly under cooked the ribs and after cooling them I food savored them and socked them in the freezer. After a week I thawed and warmed in the microwave and they were just like they came off the egg. :P
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Now I want some RIB's! Nice!!BGE'er since 1996 Large BGE 1996, Small BGE 1996, Mini BGE 1997
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Thanks! They were really good...
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I've been doing loin backs for awhile, but have to rethink that, these spares were great!
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Thanks! They came out great.
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Thank you! They were a very nice way to end a week.
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Sounds great!
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Thanks! They came out great.
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I prefer St. Louis trimmed spares to loin back ribs. I probably make spares 5 times for every 1 time I do loin/baby backs.
Nice looking cook, Basscat. Was the grocery store Food City? They carry Blues Hog (all three varieties) here and it's my family's favorite. I think it's too sweet but they love it. I like mixing it 50/50 with their Tennessee Red for ribs.Knoxville, TN
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