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Post by Ken on Jul 16, 2020 8:27:05 GMT -6
I'm not sure what happened to my reply, but last weekend I smoked some. Out of some odd curiosity, I deviated from baby backs and got spare ribs. Trimmed them to St. Louis style and did the typical. As we were having them, I wasn't convinced that the extra work was worth it, but just as I'm about to say something, my wife (who doesn't pay attention to the distinctions when I make stuff) said that she thought they were really good... that the meat was tender. So now I don't know. Maybe I'll get better at trimming... It's weird because I was getting direction from some of the guys on the blueboard when I first started making these. I was getting these brontosaurus-sized "back loin ribs" by Smithfield at Sam's Club and I was having a helluva time getting them right. Cook time is too short, they're tough. Cook time is too long, they're dry. Eventually I started getting "baby back ribs" from my local grocery store. Manageable size, easy 3-hour(ish) cook time and they're perfect every time. Tender, juicy, easily fall apart (you can see in the pic that one of the racks fell apart as I was taking it off the grill) and great texture... some crispness, never mushy, etc. I suppose you just have to know what you're working with. Others mentioned that they used those same Sam's Club ribs and they came out great. Not sure how.
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Post by drez on Jul 16, 2020 8:30:14 GMT -6
I have tried spares many times and I always go back to baby backs. Maybe it is the spares I am getting at Costco but I never seem to like them as much. I will have to give them another shot.
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deerslyr
Full Member
Cheesehead
Posts: 158
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Post by deerslyr on Jul 21, 2020 7:37:48 GMT -6
I'm not convinced the extra work is worth it. I think next time, I'll get a rack of spares and a rack of baby backs and do them at the same times.
My typical schedule is to smoke the hell out of them for 3+ hours at about 210, wrap them in foil with a scant amount of liquid and put them back on for a couple more hours. Always good.
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Post by drez on Jul 21, 2020 7:40:24 GMT -6
I'm not convinced the extra work is worth it. I think next time, I'll get a rack of spares and a rack of baby backs and do them at the same times. My typical schedule is to smoke the hell out of them for 3+ hours at about 210, wrap them in foil with a scant amount of liquid and put them back on for a couple more hours. Always good. That was my MO for a long time. I stated to smoke at a warmer temp, 275, and I have been finishing in 4 hours with no wrapping. Now after finding this picture I want ribs. May have to hit Costco this week.
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Post by bklmt2000 on Jul 21, 2020 7:51:28 GMT -6
Got a rack of spares thawing now for tomorrow.
If the weather cooperates, said spares will get some time on the Weber with some lump charcoal mixed with some pecan and apple wood chunks.
Will likely end up finishing the ribs in the oven (my Weber doesn't seal all that well) but if they can get some smoke first, that's good enough for me.
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Post by Ken on Jul 21, 2020 7:57:32 GMT -6
Mmm, yeah. Those look great, Drez. I have a folder full of pictures and there are 10-15 "rib pics" in there. Every once in awhile I'm looking for a pic and get distracted by ribs. Queue the Homer drool picture. I get the ribs and always cook them fresh... no freezing. My store cuts the membrane to make it easier to take off. Then sometimes a little mustard, sometimes not. Add the rub and let them sit at room temp. Charcoal set on both sides of the grill, a aluminum pan of water in the center and the ribs in a rack. 200-225° for one hour and then I check. Usually get more charcoal going and add that. If I'm making 3-4 racks of ribs, they will be done and ready in about 3 hours total. The racks just fall apart. You just KNOW the neighbors are getting some good whiffs of that smoky, porky goodness.
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deerslyr
Full Member
Cheesehead
Posts: 158
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Post by deerslyr on Jul 21, 2020 13:09:39 GMT -6
Looks like we all have our preferred style.
I'm just not sold on spare yet. I think I like baby backs better.
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Post by drez on Jul 24, 2020 9:05:30 GMT -6
Picked up three racks of baby backs at Costco yesterday. Think I will smoke a rack and a half tomorrow and freeze the other rack and a half. I have been craving these since this thread was created!
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Post by drez on Jul 25, 2020 12:51:12 GMT -6
Ribs are on. 88 and humid but still a relaxing afternoon.
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Post by Ken on Jul 25, 2020 13:19:21 GMT -6
Ribs are on. 88 and humid but still a relaxing afternoon. Nice. 90s, sunny and humid here too. Hanging by the pool with beer and baseball. Enjoy the ribs, Drez.
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Post by drez on Jul 25, 2020 14:19:39 GMT -6
Getting there!
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Post by Ken on Jul 25, 2020 16:32:40 GMT -6
Very nice.
I have had a nice-looking skirt steak marinating since this morning and I'm about to fire up the charcoal grill and get it going. Enjoy Drez!!
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Post by chils on Jul 26, 2020 16:56:27 GMT -6
Steaks and salmon. Yum
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Post by Ken on Jul 26, 2020 17:06:33 GMT -6
I also happen to be drinking Modelo Especial today!
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Post by drez on Jul 26, 2020 17:15:39 GMT -6
Steak medium please... No salmon for me!
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