spare ribs

I had the day off today and wanted to smoke something. Then I realized that the only good prospect in the fridge was a single rack of beef spares. I didn't really feel like running up an offset for the single rack so off the the Weber they went. Used equal parts kosher salt and fresh ground...

My little cousin wanted spare ribs for his birthday. So in comes big cousin to cook for his bday. I decided to cook up some pork butts as well, to fill up some more space in the pit. Planing on freezing most of the butt for later but it's still in the pit. Then my friend heard I still had some...

Hey All, My folks made the trip down to see us yesterday. Mom came to see her grand daughter. And Dad....well, were not sure if it was the grand daughter or the ribs. Picked up a three pack of ribs from Costco on Monday. And some pork belly for making bacon. But that's a different thread. Used...

Hey all I used my new BGE to smoke spare ribs today. I put 4 chunks of wood in with the charcoal (2 apple and 2 pecan). I had let them soak in water for a few hours. I used chips when I did prime rib on Christmas Day and I felt like they burned up too quickly so I bought some chunks...

Hello! How is everyone doing tonight?! I hope all is well. J I am very happy to have found this forum. I love to cook and especially out on my deck on the grill. I am looking forward to making new friends here and learning lots! I have been cooking on my weber kettle and my OTP for years...

Cooking spares and a bone in turkey breast this weekend. It's going to be pretty cold, so I'm thinking of trying to consolidate from 2 drums to 1. If I go two grates and a dome lid, is it safe to put the turkey on the grate ABOVE the ribs? Any concerns about any type of cross contamination...

Brothers and Sisters in Smoke - It brings me great joy to tell you I will soon be a father to more than just my line of cookers. Recently found out the lady-wife has a little "brisket in the smoker" that will be fully cooked, pulled and rested by late February. Needless to say, I'm beyond...

Thanks to everyone who helped me in my previous thread (see below). http://www.bbq-brethren.com/forum/showthread.php?t=169388 I've updated it with photos in case anyone else fancies doing the same cut of meat.

I finally got my UDS back from my neighbor, I loaned it to him almost 2 years ago. Been smoking most everything on the Egg so it was like starting over on the UDS. Told my wife I was going to do some Ribs on the old Drum. She then says good the best ones you have made were cooked on it...

Trimmed a cryo pack from Sams and figured I would share with those interested. Also a pole to see what each person does with each cut of meat. Specifically the belly meat.

Hey guys, Tomorrow I'm going to cook my first rack of spare ribs. I'll trim them St. Louis style and was wondering what good ideas you guys have about what to do with your trimmings. Anyone want to share thier thoughts? Also, can I smoke spare ribs 3-2-1 style like I've done baby backs ? Do...

My buddy just finished up his first offset cooker project: a 250 gal beast named "Big Jake". We celebrated by having a bunch of friends over to his place and threw on a ton of food to test Big Jake out. My part was handling 3 racks of spares. One was rubbed down with Simply Marvelous Apple...

Does anyone just smoke the whole spare ribs or is it better to just trim St Louis style? When I trim, I don't care for the part that gets cut off. I just toss it. I'm thinking if I left it whole, I might get some good off of it.

A few weeks ago I made some great spare ribs with pecan and oak. They had a beautiful smoke ring. Great texture (not quite falling off the bone, but really tender). The only thing wrong with them was the hint of charcoal (I am guessing from using the Minion Method). Do any of you farkers have...

I smoked three racks of spares for my 12 y/o's birthday. I trimmed them St Louis style and then rubbed them. I used rubs from two local restaurants, Dead End BBQ Rib Rub and Hickory Cabin's Dry BBQ Seasoning. Set up my Big Green Egg with lump, hickory and cherry. Got it to 250f dome...

I thawed out all the rib tips that the butcher cut from my 13 racks of spare ribs. I'm smokin them today on the UDS. I have never seen or smoked them before. That's why I call them MYSTERY MEAT. I don't know how hard to they are to eat. Maybe they are a mees and a PITA. At least the are out...

DISCLAIMER: I used a gas grill so if this is against everything you believe in and want to move on you may! :hand: We were supposed to have some great weather this past weekend so I planned to have some BBQ. My mom was out of town so I picked up some stuff to have my dad over both days. Picked...

I haven't posted in a while so I figured what the heck. Cooked up these spares last night on the kettle so I could have a good b-day meal. It was a 2.5lb ish rack of st. louis spares. I did a mustard slather and seasoned them well with Julio's Seasoning. I cooked them indirect on the kettle with...

Well, the 18.5" WSM I scored on Tuesday is gettin' dirty! The wife still isn't 100% sold on smoker food, so I hope to do up the rack of spares good. If she likes them, I can convince her to let me do more than one rack. I plan to add a fatty later in the cook. Enjoy....I know I will.

I just got an 18.5" WSM last week. Since I've gotten pretty OK at cooking spares on my kettle, I decided that would be a good meat to start with on the smoker. Here they are to start: Hour 5: Resting (the waiting is the hardest part): Plated and ready to eat: