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Spares in 2 1/2 hrs

R2Egg2Q
R2Egg2Q Posts: 2,137
edited September 2014 in EggHead Forum
I was busy staining my fence yesterday when I remembered that I had a couple racks of St. Louis spares to cook and I didn't have much time to cook them (plan was to send my MIL off with a rack). I got the LBGE fired up and quickly prepped the two racks. Put them on at 250-260 for the first 35 minutes with some cherry wood for some smoke. Then took the temp up to about 300 for about an hour followed by 30 mins in foil (temps around 350) and then sauced with Bart's Blazin' Q sauce for the finish (2 1/2 hrs total cook time): Photobucket Pictures, Images and Photos
Sliced and it was time to chow down: Photobucket Pictures, Images and Photos Photobucket Pictures, Images and Photos Photobucket Pictures, Images and Photos

The family was happy with the outcome so I'd say they were pretty good for a rush cook.
Thanks for looking!
XL, Large, Small, Mini Eggs, M&M BBQ Texas Smoke King, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, Karubecue C-60, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal

Bay Area, CA
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Comments

  • SoCalTim
    SoCalTim Posts: 2,158
    edited September 2014
    Man, I don't know what's better ... your cook or the quality of your pictures. Both are awesome!
    I've slow smoked and eaten so much pork, I'm legally recognized as being part swine - Chatsworth Ca.
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  • RRP
    RRP Posts: 26,462
    edited September 2014
    Ahhhh, yet another convert ALMOST to the turbo method. Just trust us and come on over, LOL
    Re-gasketing the USA one yard at a time 
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  • cazzy
    cazzy Posts: 9,136
    So awesome!  Love the pic of the ribs laid out in a row!  Great stuff and beautiful ribs.

    As always, great pics too!
    Just a hack that makes some $hitty BBQ....
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  • SGH
    SGH Posts: 28,989
    @R2Egg2Q‌
    What can I say other than.......You are the man brother R2!!!! Excellent looking to say the least.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • R2Egg2Q
    R2Egg2Q Posts: 2,137
    Thanks for the compliments fellas!

    SoCalTim said:
    Man, I don't know what's better ... your cook or the quality of your pictures. Both are awesome!

    If you asked my family or friends they'd say my cooking but then again, they appreciate eating a lot more than they do photography. ;)
    XL, Large, Small, Mini Eggs, M&M BBQ Texas Smoke King, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, Karubecue C-60, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal

    Bay Area, CA
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  • tulocay
    tulocay Posts: 1,737
    They look great. What is your opinion of these versus low and slow?
    LBGE, Marietta, GA
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  • R2Egg2Q
    R2Egg2Q Posts: 2,137
    Thanks! In terms of tenderness, they came out great. A little less smoky flavor but in my opinion, you give up some smokiness as the smoke doesn't last as long when cooking at higher temps. If pressed for time I wouldn't hesitate to cook, serve or eat these. Given more time, I'd be inclined to cook at a little lower temp (or extend the lower temp start a little) as I like a little more smoke flavor.
    XL, Large, Small, Mini Eggs, M&M BBQ Texas Smoke King, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, Karubecue C-60, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal

    Bay Area, CA
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    ^:)^

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • bboulier
    bboulier Posts: 558
    I prefer them without foil.  I cook at about your temperatures and then, after about 2 hours or so,    the meat pulls away from the bones and the ribs bend easily when held with tongs.  Coat with brown sugar heated up with a little water in a sauce pan to form a glaze.  Paint the ribs with a brush and then add a couple of chopped pats of butter.  Let them go for another 10-15 minutes or so.   Pull and let rest for 15 minutes.
    Weber Kettle, Weber Genesis Silver B, Medium Egg, KJ Classic (Black)
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  • Dillonjm
    Dillonjm Posts: 229
    @R2Egg2Q Those look great and you made it sound so easy. I've havent attempted ribs yet but this makes me want to try real soon.
    Backyard BBQ Dude
    1 L BGE - 1 Minimax - 1 Recteq

    Northern VA
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  • texaswig
    texaswig Posts: 2,682
    Great looking ribs!I love turbo ribs. The only problem I've had with them is the hight heat doesn't like a rub with a lot of brown sugar.

    2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun 

    scott 
    Greenville Tx
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