Rich Dahl
TVWBB 1-Star Olympian
Let me start out by saying I like warm over cold, but this summer is nuts. We are in day ten of consecutive days of temperatures over 100+ with no end in sight. Last summer we had 1 or 2 days of 100+ degree days. End of rant.
I usually buy Baby Backs but the local store had Swift premium spares for $ 1.29 a pound. Just had to try them, decided for under $5.00 for a big rack I would try and do a high heat cook like I do the BBs.
Tried to do a St. Louis cut from memory since it’s been a few years since I’ve done spares. Came out okay (too lazy to look up the tutorial Chris posted).
Used my own rub for the ribs and Weber’s regular rub for the extra pieces. Made up some #5 for the sauce.
Root beer beans were first to go on the performer after they finished cooking I let them cool to get happy. When the ribs were done I reheated the beans.
Ran the ribs for 75 minutes indirect at 375 dome temp, then wrapped in tin foil with about a ¼ cup of apple juice. Back on for 40 minutes indirect. Out of the foil and sauced indirect for 15 minutes until the sauce set.
Barb made a new apple slaw that was excellent.
The ribs came out great, the only drawback is they don’t get much of a smoky flavor. I used cherry and almond. The smoke taste was perfect for us as we don’t care for a heavy smoke taste.
About 2 ½ hours start to finish would defiantly do them again.
Have a great weekend
[/url]100_5189 by Richard Dahl, on Flickr[/IMG]
#5 Sauce
[/url]100_5184 by Richard Dahl, on Flickr[/IMG]
Stuff for the beans
[/url]100_5187 by Richard Dahl, on Flickr[/IMG]
[/url]100_5193 by Richard Dahl, on Flickr[/IMG]
[/url]100_5196 by Richard Dahl, on Flickr[/IMG]
[/url]100_5199 by Richard Dahl, on Flickr[/IMG]
[/url]100_5203 by Richard Dahl, on Flickr[/IMG]
[/url]100_5206 by Richard Dahl, on Flickr[/IMG]
[/url]100_5213 by Richard Dahl, on Flickr[/IMG]
I usually buy Baby Backs but the local store had Swift premium spares for $ 1.29 a pound. Just had to try them, decided for under $5.00 for a big rack I would try and do a high heat cook like I do the BBs.
Tried to do a St. Louis cut from memory since it’s been a few years since I’ve done spares. Came out okay (too lazy to look up the tutorial Chris posted).
Used my own rub for the ribs and Weber’s regular rub for the extra pieces. Made up some #5 for the sauce.
Root beer beans were first to go on the performer after they finished cooking I let them cool to get happy. When the ribs were done I reheated the beans.
Ran the ribs for 75 minutes indirect at 375 dome temp, then wrapped in tin foil with about a ¼ cup of apple juice. Back on for 40 minutes indirect. Out of the foil and sauced indirect for 15 minutes until the sauce set.
Barb made a new apple slaw that was excellent.
The ribs came out great, the only drawback is they don’t get much of a smoky flavor. I used cherry and almond. The smoke taste was perfect for us as we don’t care for a heavy smoke taste.
About 2 ½ hours start to finish would defiantly do them again.
Have a great weekend
#5 Sauce
Stuff for the beans