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Spare Ribs
Brisket_Fanatic
Posts: 2,885
Ingredients:
2 racks of St. Louis Cut Spare Ribs
Rubbed down with mustard then dusted one with salt, pepper and One with salt, pepper and paprika equal parts. Let sit on the counter for an hour while the egg stabilized at 250 dome temp indirect with cherry wood. Let the ribs smoke for 3 hours then foiled with nothing in the foil, meat side down for an hour and a half, checked for tenderness, then sauces and let sit for about 30 minutes until supper was ready. Simple and amazing flavor.
2 racks of St. Louis Cut Spare Ribs
Rubbed down with mustard then dusted one with salt, pepper and One with salt, pepper and paprika equal parts. Let sit on the counter for an hour while the egg stabilized at 250 dome temp indirect with cherry wood. Let the ribs smoke for 3 hours then foiled with nothing in the foil, meat side down for an hour and a half, checked for tenderness, then sauces and let sit for about 30 minutes until supper was ready. Simple and amazing flavor.
NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone
Comments
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I Very nice and even looking cook! Nice!
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I would slam that. Looks greatCharlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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For being a Brisket Fanatic you sure do put out some nice looking ribs.Large and Small BGECentral, IL
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@bgebrent - Thanks!
NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone
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@slovelad - Thanks!
NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone
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@johnnytarheel - We did, thanks!
NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone
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@saluki2007 - Thank you kindly! At the current prices. Brisket is even less expensive than ribs.
NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone
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They taste as good as they look. Brisket_Fanatic has been quietly kicking a$$ in rib compeitions. (He doesn't post anything about his victories. Too humble I'm thinking) He has multiple trophies to back it up. I think his username is a cover up!!!saluki2007 said:For being a Brisket Fanatic you sure do put out some nice looking ribs.
Ribs look as good as ever!"The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan
Minnesota -
@WeberWho Thanks but I remember somone else taking cake this year!
NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone
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Man, those look terrific!! Great Looking Cook!
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@WAHOO_EGGER_CVILLE - Thanks!
NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone
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Dat plate!Steve
XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio -
Still don't know what 1st feels like and you might have had a few things going on that weekBrisket_Fanatic said:@WeberWho Thanks but I remember somone else taking cake this year!
"The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan
Minnesota -
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@YEMTrey It was tasty!
NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone
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@WeberWho You've jumped up the charts and this is your year for sure!
NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone
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@fishepa Tasted even better!
NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone
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... checked for tenderness, then sauces and let sit for about 30 minutes until supper was ready. Simple and amazing flavor. ...
Great looking ribs. As Scottie would say, "some of my favorite food."
Did I read your post correctly? Three hours indirect, 1-1/2 hours foiled, then sauced and sitting off the grill for 30 minutes?
Washington, IL > Queen Creek, AZ ... Two large eggs and an adopted Mini Max
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Thanks. It's been fun learning experience. I mean who brings a 397 piece canopy for shelter anyways?Brisket_Fanatic said:@WeberWho You've jumped up the charts and this is your year for sure! Fun times!
I told Kayla that I talked to you about Frozen Fest and before I could finish she says, "did you tell him we could pick him up Thursday night?" Your covered if needed. Adam mentioned they should have a big group up there this year. Can't wait!"The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan
Minnesota -
Did you notice the paprika difference in the end?"I've made a note never to piss you two off." - Stike
"The truth is, these are not very bright guys, and things got out of hand." - Deep Throat -
@Jeepster47 Thanks, sauced and sitting ON the egg for 30 minutes to set the sauce
NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone
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You and Kayla are good people and I am proud to call you friends.WeberWho said:
Thanks. It's been fun learning experience. I mean who brings a 397 piece canopy for shelter anyways?Brisket_Fanatic said:@WeberWho You've jumped up the charts and this is your year for sure! Fun times!
I told Kayla that I talked to you about Frozen Fest and before I could finish she says, "did you tell him we could pick him up Thursday night?" Your covered if needed. Adam mentioned they should have a big group up there this year. Can't wait!NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone
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@JohnInCarolina The biggest difference I noticed was the color of the ribs. The salt and pepper only were kind of dead person looking with that unappetizing gray look to them.
NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone
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Brisket_Fanatic said:@JohnInCarolina The biggest difference I noticed was the color of the ribs. The salt and pepper only were kind of dead person looking with that unappetizing gray look to them.
Paprika is used a lot in the rubs up here in the north, of course with other things besides salt and pepper. My go to rib rub is R Butts R Smokin and it has a lot of good things in it. Wish we all could get together for a BBQ contest, but it would be hard to judge based on the differences in all the area's of our country. @Brisket_Fanatic they look good. Maybe we need to have a rib throw down sometime on here, but don't know if it could top the pizza one.XL, WSM, Coleman Road Trip Gas GrillKansas City, Mo. -
Oh yes, Zombie ribs.Brisket_Fanatic said:... The salt and pepper only were kind of dead person looking with that unappetizing gray look to them.
Thanks for the feed back on times. My cook time at 250* seems to be closer to six hours than five. Does the foiling shorten the cook time that much?Washington, IL > Queen Creek, AZ ... Two large eggs and an adopted Mini Max
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Yes, the foiling will decrease time of cooking by braising if a liquid is added or steaming with little or no liquid in the foil. These were way falling off the bone which my wife really enjoys.Jeepster47 said:
Oh yes, Zombie ribs.Brisket_Fanatic said:... The salt and pepper only were kind of dead person looking with that unappetizing gray look to them.
Thanks for the feed back on times. My cook time at 250* seems to be closer to six hours than five. Does the foiling shorten the cook time that much?NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone
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