1st spares on the MAK...

[JD McGee]

I did my first spare rib smoke yesterday...here's what happened...

Rubbed and ready...

1 hour @ smoke...2 hours @ 250...

After 3 hours @ 250...time to wrap...

1.5 hours in the foil...back on the MAK to glaze...

Resting...

Eating...

Overall I am happy with the results...good smoke, but a bit overcooked for comp texture...I'll work on that!

Cheers!
JD

 

[Chili Head]

Man do those look great! Nice smoke ring and caramelization. Don't worry about comp texture unless you're practicing for a comp. Cook em how you like em!

 

[Pappymn]

Nice work. Maybe cut the foil time a little. I did the same thing yesterday.

 

[JD McGee]

Man do those look great! Nice smoke ring and caramelization. Don't worry about comp texture unless you're practicing for a comp. Cook em how you like em!

That I did...by accident though...lol!

Nice work. Maybe cut the foil time a little. I did the same thing yesterday.

My thoughts exactly...

 

[RickB]

Looks great to me.. I have never tried spares as I always cook bbacks. Think I am going to try those. Had them at sams for 2.48 a pound today. Anybody want to chime in on the differnce of cooking temps and times. Looks to me spares dont have the fat content of baby backs. Help please!

 

[Pappymn]

I think spares have more fat. I use the sparky method. I have tried other methods, but I like the results.

 

[Chili Head]

I like spares more because to me they have more flavor and I think its due to more fat to render out. I like the meatiness of baby backs though. But to play with different rubs ect I always go for spares because there cheaper.

 

[muebe]

They look real good!

I like to give them 1hour foil time and the another 30 minutes after with no foil to firm them back up a bit.

I second the Sparky method. The only way I do them now

 

[Big_Jake]

Can someone post a link to the Sparky method?I might need to try this.

 

[Wing Commander]

Nice color on your ribs! Premiere on your MAK seemed to be successful, many people like their ribs a bit overcooked...

 

[Big Poppa]

yeah lets post a link...where is it?

 

[Moomtaz]

Looks great to me.. I have never tried spares as I always cook bbacks. Think I am going to try those. Had them at sams for 2.48 a pound today. Anybody want to chime in on the differnce of cooking temps and times. Looks to me spares dont have the fat content of baby backs. Help please!

I always use spares for both comps and home use. They will take a little bit longer than baby backs because they have a lot more meat. I like to do two hours at 225, then two hours in foil, then one hour to glaze and firm. I cook all three steps at 225°. These times will vary depending on how the ribs look. There are many ways to check for doneness, but generally you will know when they are ready for glaze when you have approximately half inch of bone showing. If you are cooking at home and want them more "fall off the bone" then simply leave them in longer.

That is my technique. Everyone has a different way of doing ribs. Nobody is right and nobody is wrong, just find the way that you prefer and use it. This will come with practice, but you should enjoy the testing and experimentation. Personally, I think the rub and sauce are more important than the cooking technique. If you have a good rub and a good barbecue sauce you can probably put it on a piece of wood and it will taste good.

 

[Moomtaz]

And by the way JD, I think your ribs looked great.... they don't look too overcooked to me, that's the way I like them.

 

[Smokinman88]

Those are great looking ribs!

 

[Big_Jake]

I'd say those look pretty nice myself.

 

[JD McGee]

Thanks guys...they were pretty tastey (if I do say so myself...lol). Sooo...where is this Sparky method I've been hearing about?

 

[sparky]

drinking ribs

i haven't seen my son in the last week or two. so, i got off work yesterday and rode over to where he worked. he came outside and we had a cup of coffee and caught up. i asked what time do you get off work? 5 pm. how about if i cook us up some ribs and you bring the FT. cool, cool. now were talking. my wife and daughter are going out tonight. yes.... a quite house is a happy house.

fired up #336.

you know the temp by now.

wanted to make some sparky's and something spicy.

nice and thick.

2 hours into it. its FL time for the sparky ones.

coming out of FL.

the spicy ones i but some sauce on them.

if you want some great spicy sauce try this. its my favorite spicy sauce to use.

these are outstanding.

all cut up. welp, my son showed up. he has a 12 pack of FT on ice in a poor mans ice chest (box lined w/ garbage bag filled w/ ice). out to the patio by the pool.

wow, do not try the spicy ones like this unless you have tums and alot of milk. very, very spicy. chili and squit would like them. it was a great evening w/ my son have a some ribs and a FT. after dinner i went inside and bought out some churchills and bourbon. a fine evening.

 

[sparky]

i have cooked a rack or two of ribs in my time. i have a favorite rub that makes Sparky's Signature Ribs. i use this rub to make money on the ribs i sell. i've tried many times to knock my favorite rub off the #1 spot. lets try it again.

no talkie, just pics.

a blind taste test was contucted using 3 ppl. the clear winner is Little Louie w/ Pepper. the flavor was outstanding. still champ. i can't wait until LL w/ P w/ jalapenos comes out. this might be the one to knock the champ off the shelf. maybe.....

 

[sparky]

like a silent film. no talkie.

4 racks sparky style, 2 racks spicy. ya buddy. ribs for the tailgate party today.

all wrapped up and ready for the game.

cont.....

 

[sparky]

cont....

friday afternoon ribs. these ones i cooked old school. Sparky's Signature Ribs w/ a twist. going to try and knock my favorite ribs of the shelf.

sparky's sig ribs = LL w/ P. this time around the same but w/ some money.

good solid color.

time for some old school FL.

my favorite part. the melting. look at the spices on that rib.

no color filters or nothing.

excellent color. good smoke ring. juicy.

these were good. won't knock Sparky's sig ribs off the shelf. haven't found nothing yet that will beat LL w/ P from the best ribs around.

thanks for looking.