St Louis spares

[FLBentRider]

After a morning of Geocaching with my youngest son, we stopped by Sams for some baby backs.

Baby backs were $3.something/lb and spare ribs were $1.79 "Reduced for quick sale" SOLD.

After a trim I put "Salt lick clone" A 3:3:1:1 ratio of Kosher salt:Black pepper:Granulated Garlic:Cayenne pepper on 2 of the racks, I left one "plain" for 2 reasons. 1. That mixture is a little much for my 7YO, and I wanted to see what just "foil love" would do by itself.

Onto #106 with Perfect mix

After an hour

time for some "foil love", then back onto the MAK for 2 hours


I drained the liquid from the foil into a pot, defatted and brought to a boil, reducing by 50%.

After the "foil love"

Sliced and plated
Done..
"Spicy"

"Plain"

to be continued

 

[FLBentRider]

the 7YO plate

My (First) plate

"Honey, I'm just going to have 1 (more) beer"

Done..

 

[TentHunter]

Looks like a lot of good eating ribs! I'll take a plate please.

 

[MossyMO]

Ribs look great, guess no reason to ask how they tasted... final pic says it all!

 

[Deb]

Spicy for me please!

 

[sparky]

i would like 4 of the spicy and 2 of the plain. i would also like a big glass of milk plz. ty. be there in a minute.

 

[Chili Head]

Those ribs look great FLB!

 

[HogSmoker]

THE plain the plain ( tattoo ) tells us how it tasted compared to the others? They all look rib-o luscious !

 

[Tatonka3A2]

Looks excellent!!

 

[FLBentRider]

The plain were, well, plain. sort of like smoked roast pork on a bone. The boy liked it though, and the sauce that the juices from the "foil love" makes is great.

Sparky, come on over...

 

[TentHunter]

THE plain the plain ( tattoo )

<----- Too funny! (I'd forgotten about that show)

...and the sauce that the juices from the "foil love" makes is great.

Oooh, I love doing that... it's soooooo good!

 

[ACW3]

FLB,
That looks sooogood! I think I need to go get something to eat.

Art

 

[bflodan]

Those are some nice lookin racks!!!

 

[Patrick_CT]

Looks great. I still have not done spares.. always end up with BB. How much time was the total cook? How long do u leave them in the foil?

I need to just bite the bullet and buy some to play with..

 

[FLBentRider]

I find that the spares that we get tend to run thinner than the baby backs. I put them in around 1400, after an hour I foil loved for 2 hours, and when I checked them they were ready. This was @275F. I un-foiled and turned it down to "smoke" while I reduced the drippings into the sauce, Then I hit them with the sauce and let them go another 10 minutes or so. So maybe four hours total.

I usually do them @225F, but I knew that putting them in at 1400 @225F would make for a later supper than we wanted.

I'm still working on my "St Louis cut" skills, but I definitely prefer them cut that way to full on spares. I cook the cuttings along with the ribs. Most of the leftovers will be for work lunches.

 

[Patrick_CT]

Thanks. i always thought they would have to go longer and might be tougher than BB

 

[FLBentRider]

Thanks. i always thought they would have to go longer and might be tougher than BB

I did too, and my first batch that I did longer ended up being pulled pork with bones. The racks literally fell apart when I went to take them off.

 

[NorCal Smoker]

Ribs looks great!