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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Ribs, stab and slab, smoke and sauce. Looking good.Last edited by bbqLuv; September 20, 2020, 10:37 PM.
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Club Member
- May 2017
- 1884
- La Crescenta, CA
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Jambo Backyard Smoker
KBQ
Weber Smokey Mountain (22" & 18.5")
PK360
PK Original Grill
Pit Barrel Cooker
Weber "Brownie" Circa 1978 22"
Weber 70th Anniversary model 22"
Weber Genesis
Weber Gas Grill, Silver A
Santa Maria Attachment for PK360
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Favorite Beer: Peroni
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Wow, those ribs look great. How did they turn out? Overcooked/undercooked, too salty, not salty enough, bland, etc.
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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
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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!!
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Founding Member
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- 2587
- The Poconos, NEPA
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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
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BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
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Weber Smokey Joe Charcoal Grill 14"
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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
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Anova Sous Vide Immersion Circulator - 1st generation
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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
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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
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Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
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Founding Member - Moderator Emeritus
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- Stockholm, Sweden
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Author of the book Barbecue, fire and smoke
Manufacturer of:
Hank's Bonafide Beef Rub
Hank's KC Royale Pork 'n Poultry Rub
Hank's Signature Steak Rub
Grills
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PK TX
8 noname 22" kettles (black)
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iGrill 2
Thermapen
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BBQ Dragon
Slow n' Sear
All my recipes, photos and information can be found at
https://hankstruebbq.com
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- Jul 2017
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Cookers I have:
Weber S-335 gas grill
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Camp Chef Woodwind 36 Pellet grill with sidekick burner
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SnS XL
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