spare ribs

Grabbed a rack of spares from the DoD Commissary on Friday. They're not Duroc or anything fancy, but $10 works for me. I've been trying to think of a flavor avenue that we haven't had in a while. Nothing came to me until this morning... darn it! Why don't I make these like Korean Pork Ribs...

All this talk of ribs over the last day or two really sealed the deal on what I wanted to cook today. I've got Oakridge rubs calling for attention, but I need to cut down what's in the fridge. Thus, some Walkerswood got the call. We'll wrap them up and let them relax in the fridge until...

Apparently, I'm on a bit of a "kick" with taking cheap instant ramen/ramyeon and making it into something much bigger/better. About 10 days ago, I had a serious hankering for Okinawan TanTanMen, and had a successful easy lunch for the whole family. After Brother ULC down near Atlanta posted...

Today, I'm cooking a whole rack of spares. Thankfully, they're not huge and fit on my 22.5 kettle. I'm using two rubs: - Wicken Yanks Original (The first rub that got us into barbecue - based on The Fresh Market's "Anything Goes Rub") - This thing is way over complicated with something like...

As if we didn't have enough shenanigans yesterday, CINCHOUSE asked for a rack of spares. Can't turn down a request like that. Had to start the day off right with a fatty, egg, and cheese breakfast sammich with HP Sauce along with a large vat of coffee. Bone Suckin' Sauce Poultry Rub and...

After cleaning out the freezer a bit, of course the commissary would have a sale on spare ribs and butts. :roll: I picked up a couple racks of spares and a smaller butt. Broke out some Kosmos Dirty Bird and Wicken Yanks Original for a 1/2 'n 1/2 rack. After a few hours over hickory and a...

It's been a thoroughly relaxing weekend out here in the middle of nowhere. Broke out a rack of spares, hit 'em with Wicken Yanks Original Dry Rub and John Henry Pecan before they took a trip to the 22.5 kettle for the afternoon over apple. - The flavors brought back memories of lots of fun with...

Happy Saturday, folks. We're in the midst of green chile season here, and the fragrance of the roasters outside grocery stores is intoxicating. I don't have the space to buy a whole box or two, but a smaller container or two should work for a week or so. Mild up top of the shot, and Hot...

Happy Saturday, Folks! I've had a hankering for some of the goodies I received from Wazzufan in Brethren Trade Round 59, and CINCHOUSE signed-off on my plan for ribs and a fatty for tonight's dinner. Found a nice rack of spares, and hit it 1/2 and 1/2 with Dizzy Dust and Batch #9 from B's...

Just after we ate a ridiculous lunch (thanks to Cowgirl and the rest of you farkers with griddles), I broke out a rack of spares. Originally, I'd intended to cook 'em whole, but time was not on my side... so I cut 'em down to St Louis and applied some Naturiffic Q-Salt and some 4-Rivers All...

Anybody ever done this? I tried it on a whim today. Did spare ribs three ways, two of them purely to satisfy curiosity: Rack #1: Absolutely no seasoning. Just meat and smoke. Fine, fine, cherry smoke. Rack #2: Typical rub, smoke three hours to color, wrap with goodies, unwrap briefly to tack...

Thank heavens for a greatly appreciated weekend! Kicked it off last night with an Oakridge Santa Maria/Carne Crosta ribeye, stuffed mushrooms, grilled asparagus, and a sweet potato. Today, I broke out a rack of spare ribs and some 4 Rivers Smokehouse rub from Stingerhook. This stuff is...

This was fun. Troy and I got together and shot several videos last week. This morning he put up a brisket video on his channel, and I put up this one. For years I never spritzed. I don't think I was "against" it as much as when I was learning I read some stuff that said it just slowed down the...

Happy Saturday, folks! I went freezer diving and discovered a jewel that I'd forgotten.... a rack of SRF spares... so I decided to hit it on a half 'n half format with John Henry Pecan & Apple Chipotle rubs. I also discovered a huge 2lb Owens Hot Sausage Chub, so I broke out some North of...

Last week I went down and hung out with T-roy Cooks, James from Aim em and Claim em smokers (channel & bbq team), and David from Adrenaline BBQ Company. We shot a video for Dave in the morning and then he had to catch a flight so he only makes a brief cameo. After that we cooked 3 racks of...

Hello fellow Brethren, I got these sorry ass spare ribs, and they truly are horrible. There is literally no meat on bones. These are all we got in the whole country, unless we buy bone-in pork belly and cut spares ourselves. That what I've done in the past, but wanted to try these for the...

Hey guys, this is my first attempt at spare ribs on the WSM 18.5. Am using Gary Wiviott's Low & Slow 1 Chapter 4. I do just have one question regarding grate temperature. In the beginning and the end of the cook, the average difference between lid and grate temperature is about 20F. But...

Had the opportunity to cook a meal for a squadron family who just welcomed a newborn to the clan. Figured we'd just have the same thing and "do it right." Grabbed a couple racks of spares, trimmed them down to St Louis spares, and froze the trimmings/tips for future use. Hit our own rack with...

You buggers seriously pressured me into cooking ribs today. Between Friday's chili and CINCHOUSE's homemade gluten-free pizza from last night... I didn't think I would cook again for a few days. I was wrong. As soon as I bundled CINCHOUSE and our munchkin off to her much-anticipated baby shower...

Fired up a rack of St Louis Spares over hickory with the intention of having a head-to-head competition between our homemade mustard sauce vs. Bone Suckin' Mustard sauce. After I made a small batch of our stuff, based loosely on Tidewater Thin (Thanks to Viking72!), I cracked open a jar of the...