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3-2-1 smoked spare ribs ... well that's just lovely

Stormbringer
Stormbringer Posts: 2,478
edited December 2017 in EggHead Forum
Made these for the first time (yeah, I know). Rubbed with Dizzy Pig Dizzy Dust and used a Lanes BBQ sauce. Served with coleslaw and smokey bourbon baked beans. Really happy with how they turned out, SWMBO loved them and is glad we have two more racks left.

https://www.thecooksdigest.co.uk/2017/12/15/3-2-1-spare-ribs/

Served with the sides:



Dizzy Dust-ed and smoking:


Doused with the BBQ sauce:


Thanks for lookin' :)
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| Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
| My food blog ... BGE and other stuff ... http://www.thecooksdigest.com
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Comments

  • ElkhornHusker
    ElkhornHusker Posts: 493
    Look great.  Still struggle with ribs
    Elkhorn, NE
    1 large egg
    28" Blackstone
    Akorn Jr. 
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  • lousubcap
    lousubcap Posts: 36,873
    Way to bring it home.  Great looking ribs right there.  
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • Stormbringer
    Stormbringer Posts: 2,478
    @ElkhornHusker have you tried the 3-2-1 with spare ribs? I was really pleased at how well it worked, just by following standard timings.
    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.com
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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,629
    Winner right there!!
    Charlotte, 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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  • ElkhornHusker
    ElkhornHusker Posts: 493
    Stormbringer said:
    @ElkhornHusker have you tried the 3-2-1 with spare ribs? I was really pleased at how well it worked, just by following standard timings.
    I have not.  I haven't tried ribs in a long time, need to get back on that task.
    Elkhorn, NE
    1 large egg
    28" Blackstone
    Akorn Jr. 
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  • Stormbringer
    Stormbringer Posts: 2,478
    ElkhornHusker said:
    Stormbringer said:
    @ElkhornHusker have you tried the 3-2-1 with spare ribs? I was really pleased at how well it worked, just by following standard timings.
    I have not.  I haven't tried ribs in a long time, need to get back on that task.
    @ElkhornHusker then I'd definitely recommend the 3-2-1. These were our first ribs cooked like this, wonderful. Probably room for improvement, but as an initial attempt more than happy. And it's all following set timing and temperature.
    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.com
    -----------------------------------------------------------------------


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  • DonWW
    DonWW Posts: 424
    This is my favorite way to cook ribs.  They turn out great each time.  Yours look fantastic - nice cook!
    XL and Medium.  Dallas, Texas.
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  • gdenby
    gdenby Posts: 6,239
    Great pull back on the bones. Always a good sign.

    The smokey bourbon baked beans sounds great, but I'm always hesitant w. recipes that call for adding liquor that's going to be cooked away. Too bad there isn't a bourbon syrup that can be added to food of Everclear for flavor as needed.
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  • bgebrent
    bgebrent Posts: 19,636
    Tasty looking ribs!
    Sandy Springs & Dawsonville Ga
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  • Stormbringer
    Stormbringer Posts: 2,478
    gdenby said:
    Great pull back on the bones. Always a good sign.

    The smokey bourbon baked beans sounds great, but I'm always hesitant w. recipes that call for adding liquor that's going to be cooked away. Too bad there isn't a bourbon syrup that can be added to food of Everclear for flavor as needed.
    Thanks. The alcohol may burn away, however the flavourof the whiskey does remain in the beans, we've tried it with and without adding it. It gives more flavour, with a sensation of alcohol, if it's added at the end, tried that too.

    Yes I have recipe OCD. :)
    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.com
    -----------------------------------------------------------------------


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  • pgprescott
    pgprescott Posts: 14,544
    Bravo! Mmm ribs!
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  • sirlancealot
    sirlancealot Posts: 506
    ElkhornHusker said:
    Look great.  Still struggle with ribs
    Why are you struggling with ribs what is the problem?
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  • ElkhornHusker
    ElkhornHusker Posts: 493
    sirlancealot said:
    ElkhornHusker said:
    Look great.  Still struggle with ribs
    Why are you struggling with ribs what is the problem?
    Just not cooking them enough times to really nail down my process.  I did do turbo ribs and those turned out good.  More practice is what I need
    Elkhorn, NE
    1 large egg
    28" Blackstone
    Akorn Jr. 
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  • johnnyp
    johnnyp Posts: 3,932
    well done.
    XL & MM BGE, 36" Blackstone - Newport News, VA
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  • pasoegg
    pasoegg Posts: 449
    good morning judge.....that's some fine eats

    "it is never too early to drink, but it may be too early to be seen drinking"

    Winston-Salem, NC

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  • pgprescott
    pgprescott Posts: 14,544
    ElkhornHusker said:
    sirlancealot said:
    ElkhornHusker said:
    Look great.  Still struggle with ribs
    Why are you struggling with ribs what is the problem?
    Just not cooking them enough times to really nail down my process.  I did do turbo ribs and those turned out good.  More practice is what I need
    Imo, ribs are one of the more difficult cooks to master. There is a fine line opportunity for perfection IMO. Keep at it 
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  • Woodchunk
    Woodchunk Posts: 911
    Stormbringer said:
    gdenby said:
    Great pull back on the bones. Always a good sign.

    The smokey bourbon baked beans sounds great, but I'm always hesitant w. recipes that call for adding liquor that's going to be cooked away. Too bad there isn't a bourbon syrup that can be added to food of Everclear for flavor as needed.
    Thanks. The alcohol may burn away, however the flavourof the whiskey does remain in the beans, we've tried it with and without adding it. It gives more flavour, with a sensation of alcohol, if it's added at the end, tried that too.

    Yes I have recipe OCD. :)
    I had to stop printing off your recipes, too much paper =)=)
    i gave in and added your site to my favorites
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  • Stormbringer
    Stormbringer Posts: 2,478
    Woodchunk said:
    Stormbringer said:
    gdenby said:
    Great pull back on the bones. Always a good sign.

    The smokey bourbon baked beans sounds great, but I'm always hesitant w. recipes that call for adding liquor that's going to be cooked away. Too bad there isn't a bourbon syrup that can be added to food of Everclear for flavor as needed.
    Thanks. The alcohol may burn away, however the flavourof the whiskey does remain in the beans, we've tried it with and without adding it. It gives more flavour, with a sensation of alcohol, if it's added at the end, tried that too.

    Yes I have recipe OCD. :)
    I had to stop printing off your recipes, too much paper =)=)
    i gave in and added your site to my favorites
    Haha. Thanks. The trees will thank you.

    Second rack currently in the Egg, we're about an hour from happy time.
    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.com
    -----------------------------------------------------------------------


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