Dry, No Nothing Spares


 
Bob Mann

Bob Mann

TVWBB Honor Circle
I St. Louis cut 2 racks of spare ribs, slathered them with yellow mustard and lightly coated them with my standard pork rub (sucralose, chili powder, paprika, garlic powder, onion powder, salt, pepper and a little cayenne powder.).

I cooked them on my 22 1/2" WSM at 275F, using KBB and a few hickory chunks. I didn't foil, mop, spritz or sauce them, I just let them go, untouched. They were toothpick tender in about 4 hours.

They came out really good. They were moist, tender with a great bark. I'm kinda liking the ribs made this way!

After about 3 hours, when I started toothpick testing.
yy7y.jpg


Done.
h9rz.jpg


Pot of ribs.
xxsl.jpg


Served with a little rub on them.
5sge.jpg


Beer o' the day.
no9f.jpg


Thanks for looking.
 
Excellent Bob! I'll be doing a very similar rack on Thursday (one dry and one sauced). Hope it turns out like yours!!
 
I do mine like that about half the time Bob, love it. Yours came out gorgeous. Want to try something else that is what i cook if just for myself? Don't put mustard or a rub of any kind, just some fresh ground black pepper and Kosher about an hour before you cook them. Love em. The simple pork flavor is fabulous.
 
Bill Schultz said:
I do mine like that about half the time Bob, love it. Yours came out gorgeous. Want to try something else that is what i cook if just for myself? Don't put mustard or a rub of any kind, just some fresh ground black pepper and Kosher about an hour before you cook them. Love em. The simple pork flavor is fabulous.
Click to expand...

Agreed. There is a lot to be said about keeping ribs simple now & then. I like your cook Bob.
 
Bob you always make outstanding ribs, that bark is to kill for. Icould eat that pot of ribs, right up thanks.
 
You must log in or register to reply here.

 

Back
Top