Texas Spare Ribs Again with a few changes

dstearn · July 2016

I have cooked this twice before.
This time I layered the Post Oak chunks in the Rockwood lump.
After the Egg got to 275 grate I added one chunk on the top layer and set the platesetter and drip pan.
Prepped the ribs, removed back skin and seasoned with coarse ground pepper and kosher salt (2-1 ratio) using a shaker.
Placed the ribs on the rack at 12:30 CST.
Will spritz after 1 1/2 hrs with Apple Cider Vinegar water mix 2 parts water/vinegar.

No plans to wrap and will serve sauce on the side.

Stay Tuned!

Foghorn · July 2016

Looks good so far.

dstearn · July 2016

At the 4 1/2 hr mark..

pgprescott · July 2016

Yes sir!!!!

dstearn · July 2016

shtgunal3 · July 2016

I'd be all over those ribs. Great job my man, great job.

damnedhooligan · July 2016

That's some real nice color with just salt n pepper

dstearn · July 2016

Thanks everyone. They were very traditional Central Texas Style ribs. Took 5 hrs at 275 no wrap. The applecider water spritz helped with the color.
Next time I will make sure I use 16 mesh pepper. The store bought coarse ground was a little too coarse.

Theophan · August 2016

Look PERFECT! My kinda ribs! Great job!!!

Texas Spare Ribs Again with a few changes

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