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Last ribs of the year, thank you everyone

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    Last ribs of the year, thank you everyone

    Hi all, decided (after a lot of experimenting the last couple of weeks) to go back and do some classic ribs. Just ribs, no thrills. Turned out great, but took extra long today. I grilled them for 4.5+ hours today.

    Ribs, with my own rub applied:
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    Ribs on the grill, 2 hours in, just brushed them with maple syrup:
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    And the final result, right before a little rest:
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    Despite being on the grill for 4.5+ hours they turned out great. Very tender and juicy. Did the bend test as usual to know when they were done.

    Happy new year, everyone, see you on the other side

    Attached Files

    #2
    Looks great! Haven't cooked a full spare in a long time.

    Comment


      #3
      Nice cook @Henrik .. Happy New Year to you too!!

      Comment


        #4
        Looks good Henrik!! Man that maple syrup really meshes well with the rub to make a gorgeous color. I'm sure the flavor is up to par as well.

        Comment


          #5
          I was going to say, great color. Looks great

          Comment


            #6
            Good job my man! Here's to another great year!

            Comment


              #7
              Originally posted by John View Post
              Looks great! Haven't cooked a full spare in a long time.
              What modifications to your normal cooking procedure do you have to do if you cook the full rack without trimming to St. Louis style?

              Comment


              • Henrik
                Henrik commented
                Editing a comment
                I haven't changed a single thing actually. Didn't know I had to ;-)

              #8
              Originally posted by Dr ROK View Post

              What modifications to your normal cooking procedure do you have to do if you cook the full rack without trimming to St. Louis style?
              Dr ROK, you really wouldn't have to change anything. The strip of ribs tips left on will just make the rack bigger but everything should cook the same. When I do spares I like to trim to StL cut since it makes slicing bone-by-bone much easier when they're finished...that and I dice up the tips and make some sort of stir fry while I'm smoking. Cook's reserve!

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              • Dr ROK
                Dr ROK commented
                Editing a comment
                Great idea for using up the tips!

              #9
              Looks jam-up Henrik!

              Comment

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