Just some Spare Ribs

Smoke Dawg

Smoke Dawg

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We go to a friends and family rib cook every year and I always take my old cheap Char-Griller ($20 CL find) to cook my ribs on. Broke it out a week early to take her for a spin.

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Have plenty of Maple and Alder on hand

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Fire it up with a ½ chimney of KBB and maple. Ribs rubbed and, on the grill. Bought Spare Ribs and trimmed up St Louis Style.

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Had some pounders of BL to keep me refreshed while I make sure the fire stay’s pretty even. The dial just has zones and I use a heat gun on the surface to get an idea of stability, and hot or cold areas.

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After 2 hours it was wrapped in foil with some sauce for just under an hour. Back on the grill with a little more sauce.

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Just under 30 more minutes and they are ready

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Pretty decent Smoke Ring

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Sliced and stacked

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.

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Let’s Eat!

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These were good, and my standard method seemed to hold up well. Good bite but clean bone, moist and tasty. - We’ll see next week.
Thanks for Lookin
SD
 
Last edited:
Those look great! When you got ribs and beer, anything else is optional.
 
What temps are you guys doing your ribs at? I've been having them still come out tough at 4.5 hours at 250 degrees although the internal temps are right...
 
dbhost said:
What temps are you guys doing your ribs at? I've been having them still come out tough at 4.5 hours at 250 degrees although the internal temps are right...
Click to expand...

I do better at ~275° (where ever your cooker like to run)

Sounds like you do not foil?
 
dbhost said:
What temps are you guys doing your ribs at? I've been having them still come out tough at 4.5 hours at 250 degrees although the internal temps are right...
Click to expand...
At that grate temp and time, on my daisy wheel kettle with untrimmed spareribs, is when I might start to poke a toothpick in the meat to test it. If a toothpick doesn't go in and out smoothly, I have another beer. Call it 45-60 minutes.
 
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