KevinJ
somebody shut me the fark up.
Usually I will cut Full Spares into a St Louis Cut and Rib Tips, pull the Rib Tip meat and use it for other cooks, I probably have a good 4lbs of Tip meat in the freezer so I decided to cook Full Spares. I did remove the flap and pulled the membrane. Used yellow mustard to help the rub stick and used Eat Barbecue Zero to Hero rub (good stuff).
I always cook Ribs dry without wrapping or glazing but decided to change things up, my wife likes sauce on her Ribs and I haven't wrapped in a year or so. Keeping with the change things up theme, these were hung in a WSM 18.5" directly over coals with Cherry Chunks for smoke for 2.5 hours.
Wrapped the slabs in foil, one slab was glazed with Blues Hog Tennessee Red before wrapping, the other rack was glazed with Texas Pepper Jelly, Rib Candy Original, Apple, Cherry, Habanero. Put them in the oven at 300 for an hour and they were done. Reglazed one rack with Blues Hog Original and the second rack was glazed again with the Rib Candy, back in the oven for ten minutes to help the glaze set.
I always cook Ribs dry without wrapping or glazing but decided to change things up, my wife likes sauce on her Ribs and I haven't wrapped in a year or so. Keeping with the change things up theme, these were hung in a WSM 18.5" directly over coals with Cherry Chunks for smoke for 2.5 hours.
Wrapped the slabs in foil, one slab was glazed with Blues Hog Tennessee Red before wrapping, the other rack was glazed with Texas Pepper Jelly, Rib Candy Original, Apple, Cherry, Habanero. Put them in the oven at 300 for an hour and they were done. Reglazed one rack with Blues Hog Original and the second rack was glazed again with the Rib Candy, back in the oven for ten minutes to help the glaze set.
