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Sunday Spares

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  • tedsalt
    Club Member
    • Aug 2020
    • 19
    • Kansas City, MO

    Sunday Spares

    Cooked a couple slabs of spares today. Trimmed and pulled membrane last night, and dry brined. Today rubbed with PGO, then one with MMD and one with John Henry Pig Rub. Finished with Q39 Zesty sauce. I probably should have rotated them more since the firebox end of my cooker runs lower temp than the exhaust end. I don't think I can fit them on laying across the width, maybe diagonally. I also probably applied sauce to the earlier slab a little early. Live and learn ...

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  • Jerod Broussard
    Moderator
    • Jun 2014
    • 9933
    • East Texas
    • Pit Barrel Cooker "Texas Brisket Edition"
      Weber One Touch Premium Copper 22" Kettle (gift)
      Slow 'n Sear for 22" Kettle
      Weber One Touch Premium Black 26" Kettle (gift)
      Slow 'n Sear XL for 26" Kettle (gift)
      Weber Smokey Joe Gold
      Weber Rapid Fire Chimney
      Vortex
      Maverick ET-732 White
      Maverick ET-732 Copper
      2- Auber SYL-1615 fan systems(Awesome!!!!!!!!)
      Thermoworks Thermapen w/ Back light (gift)
      Thermoworks Timestick
      Cambro Model 300MPC110 w/ Winco SS Pans
      B & B and Kingsford Charcoal
      B & B Pellets

    #2
    I just position the thicker ends on the hotter side. Great looking cook!

    Comment


    • tedsalt
      tedsalt commented
      Editing a comment
      Thanks! I tried that but probing towards the end had me second guessing due to differences in meat temps.
  • bbqLuv
    Club Member
    • Jan 2020
    • 1237
    • Milwaukie, OR

    #3
    Ribs, stab and slab, smoke and sauce. Looking good.
    Last edited by bbqLuv; September 20, 2020, 10:37 PM.

    Comment


    • Jerod Broussard
      Jerod Broussard commented
      Editing a comment
      Your profile pic is killin' me!!

    • bbqLuv
      bbqLuv commented
      Editing a comment
      Thank you.
  • RonB
    Club Member
    • Apr 2016
    • 13298
    • Near Richmond VA
    • Weber Performer Deluxe
      SNS
      Pizza insert
      Rotisserie
      Smokenator 1000
      Cookshack Smokette Elite
      2 Thermapens
      Chefalarm
      Dot
      lots of probes.
      CyberQ

    #4
    Well, the results look great.

    Comment

    • TripleB
      Club Member
      • May 2017
      • 853
      • La Crescenta
      • Jambo Backyard Smoker
        Weber Smokey Mountain (22" & 18.5")
        Portable Kitchen 360
        Portable Kitchen Grill
        Pit Barrel Cooker
        Weber "Brownie" Circa 1978 22"
        Weber Gas Grill, Silver A
        BBQ Guru ATC
        Favorite Beer: Peroni
        Favorite Sports Teams: Rams, Dodgers, Kings, UCLA Bruins

      #5
      Wow, those ribs look great. How did they turn out? Overcooked/undercooked, too salty, not salty enough, bland, etc.

      Comment


      • tedsalt
        tedsalt commented
        Editing a comment
        It seems like they turned out pretty well. The Mrs said she loved them. I may be my own worst critic, but I thought I've cooked better. I don't cook pork or ribs very much, usually beef. I think I may have to look closer at my rubs. The last time I think I cooked ribs was a couple of years ago, on a UDS with a rib rack. I thought those turned out great. I'll have to see if I can figure out what rubs I used back then. I need to cook ribs more often

      • TripleB
        TripleB commented
        Editing a comment
        tedsalt - Yes, we are our own worst critics, but that's the way it should be. We know what is good, average and bad. I keep a journal on all my cooks and it took me about 10 years to really get ribs the way I want them. What rubs, sauces, wood, smokers, etc. Kept playing around. I did ribs yesterday and will do a write up on it. Drive on!!

      • tedsalt
        tedsalt commented
        Editing a comment
        The journal idea is great! Thanks for the tip! So I've now started keeping notes, and I picked up some rubs that I probably used last time.
    • HawkerXP
      Club Member
      • Jul 2016
      • 6097
      • Virginia
      • 2 Weber Performers, 1 kettle, 1 Smoky Joe and a PBC
        Thermopops
        Dot and Chef Alarm with probes
        Slo n Sear
        Cold beer

      #6
      Looks great!

      Comment

      • Dewesq55
        Founding Member
        • Jul 2014
        • 2096
        • The Poconos, NEPA
        • Smoker:
          Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
          Masterbuilt 40.2" 1200W Electric Smoker
          Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker

          Gas Grill:
          BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.

          Charcoal Grill:
          Weber Smokey Joe Charcoal Grill 14"

          Thermometer:​​​​​​
          Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
          Fireboard 1st Generation
          ThermoWorks Mini Instant Read
          Lavaworks Thermowand Instant Read
          2 Maverick 733
          ThermoWorks IR-GUN-S Industrial Infrared Thermometer
          ThermoWorks ThermaPen Mk4 x 2
          Govee Bluetooth Thermometer with 6 probes

          Miscellaneous:
          Anova Sous Vide Immersion Circulator - 1st generation
          Anova Sous Vide Immersion Circulator - wifi/bluetooth connected

          Favorite Beer:
          Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness

          Favorite Spirit:
          Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny

          Favorite Wine:
          Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino

          Favorite Meat(s):
          Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
          Chicken - Mainly the dark meat and wings
          Beef Ribeye steak

          Favorite Cuisine to Cook:
          Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ

          Favorite Cuisine to Eat:
          Indian, followed closely by BBQ.

          Disqus ID:
          David E. Waterbury

        #7
        I don't know. By the looks of things you didn't do anything wrong. They look terrific.

        Comment

        • Henrik
          Founding Member - Moderator Emeritus
          • Jul 2014
          • 4465
          • Stockholm, Sweden

          #8
          Yup, those ribs look real good 👌👌👌

          Comment

          • gabismokeshack
            Club Member
            • Oct 2015
            • 5
            • Hudson

            #9
            looks good to me, sometimes we are our own worst critic

            Comment

            • Dadof3Illinois
              Club Member
              • Jul 2017
              • 936
              • Southeast Illinois

              #10
              From the pictures they are an A+

              Comment

              • Steve74
                Club Member
                • Jul 2019
                • 88
                • MI.

                #11
                Yes, those ribs look excellent.

                Comment

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                Meat-Up in Memphis 2021

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                Click here for details. (https://amazingribs.com/memphis)
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