Here's How I.... > Cook Pork

St. Louis Spare Ribs

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cookingjnj:
Hi all, I know this is just another "Rib" posting, but I have not posted anything in a while, cooked up ribs last night and wanted to share.  Pretty straight forward cook, nothing real interesting, but man they were good.

1.) Light coating of Dijon Mustard on both racks then rubbed with Dan's Backyard BBQ Rub (local find)
2.) On the pit at 235 for three hours
3.) Bump temp up to 275 for two hours
4.) Took racks off and sauced.  One Rack sauced with Sweet Baby Rays Hickory and Brown Sugar and the other Dinosaurs Sensuous Slathering
5.) Back on the pit for 35 minutes to set the sauces.
6.) Off the pit, rest for 5 minutes / sliced / eat

Rubbed and Ready for the pit
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Sauce set and off the pit for the rest period
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Sliced and ready for eating
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Perfect bite through ....sorry for the dirty plate in the background.  That is what was left of Curried Chickpea Salad
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Bentley:
They do look like they would be enjoyable, and coming from a guy that does not eat BBQ any more, take it for what you will!

yorkdude:
They are nice looking ribs and the bite looks perfect to me.
Excellent plate......................until you said "Chickpeas", just can't get past them.
My wife would jump in front of a semi for them.

triplebq:
 :pig: :lick:

Bar-B-Lew:
Now I wish I would have made the 3 racks I bought on Friday instead of putting them in the freezer.

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