Spare Ribs -- It's Been Awhile

[DDave]

Been awhile since I've had a chance to fire up the smoker. So today I'm doing a couple of racks or St. Louis style spare ribs on the UDS.

Started with a couple racks of pretrimmed spares.



Pulled off the membrane and hit 'em with a mustard slather.



Gave them a good dusting of Mad Hunky.



Let them sit for awhile and followed up with a sprinkling of brown sugar.



Let that sit for a bit to let the brown sugar start to liquefy.



Then on to the smoker.



Cooking at 240ish with RO lump and the trusty Auber is at the helm monitoring and controlling the temp.

Pretty standard method and routine for me but I thought I'd share in case some of the new members are looking for ideas that they would like to try.

I'll keep you posted.

Dave

[BIGGLOPEZ]

nice start, welcome back...

[Hambone1950]

Looking good. I never get tired of seeing ribs on the cooking grate!

[Richtee]

Nice looking slabs, Dave. What ya paying for Looies? Outta curiosity... I always get full spares, but then again..I make sausage :{)

[DDave]

Nice looking slabs, Dave. What ya paying for Looies? Outta curiosity... I always get full spares, but then again..I make sausage :{)

To be honest Rich, I can't really say. I get two 3 packs from Cash and Carry and wrap them in packages of 2 slabs each then into the neighbor's freezer. I don't remember what the price was. I'll have to pay more attention last time. It's convenient but I'm sure I'm paying for that convenience.

I do need to make some more sausage. Haven't done that in awhile either.

Dave

[SmokinOutBack]

Lookin' good Dave...and sausage season is right around the corner, for me anyways.

[Richtee]

Lookin' good Dave...and sausage season is right around the corner, for me anyways.

YAY! I'm sooo ready.

Think I'll be having a sale soon on the CP Italian and the CH Green Onion mixes.

[Mark R]

DDave, damn that sound familiar.......
Nice start, lookin for a finish (not a country)!

[DDave]

Yay, the multi-quote is back.

YAY! I'm sooo ready.

Think I'll be having a sale soon on the CP Italian and the CH Green Onion mixes.

I may have to purchase some. I'm almost out of GP rub and Hot Whang as well.

DDave, damn that sound familiar.......
Nice start, lookin for a finish (not a country)!

Yeah, I've kind of stuck with this method for quite some time now. Not spritzing as much this time. Didn't have any Cherry Dr. Pepper and I was too lazy to go to 7-Eleven so I'm using some Mountain Dew Code Red.

Don't know that I ever spritz enough for any noticeable flavor. Seems to help give them a nice color though.

Dave

[Mark R]

Yay, the multi-quote is back.



I may have to purchase some. I'm almost out of GP rub and Hot Whang as well.



Yeah, I've kind of stuck with this method for quite some time now. Not spritzing as much this time. Didn't have any Cherry Dr. Pepper and I was too lazy to go to 7-Eleven so I'm using some Mountain Dew Code Red.

Don't know that I ever spritz enough for any noticeable flavor. Seems to help give them a nice color though.

Dave

A rum and apple juice spritz does make a difference, to both the cook and the cooked! I mighta got that bassackwards.

[Squirrel]

Beautiful Dave! I can't wait to see the finished product. I love your UDS cooks!

[Fishawn]

Looking good Dave

[barkonbutts]

Looking good there! yumm ribs!!

[DDave]

Here's a progress pic.

A rum and apple juice spritz does make a difference, to both the cook and the cooked! I mighta got that bassackwards.

Been awhile since I used the rum and apple juice. I might have to revisit that.

Dave

[DDave]

Getting just about done.



After the first coat of glaze.



Thinned down some Sweet Baby Ray's with the Mountain Dew, added some honey and a shot of Sailor Jerry's Rum.

Won't be long now.

Dave