spare ribs

New WSM 18'' owner here. About to cook my 3rd attempt at St. Louis spare ribs. Have had pretty good results so far. Going to try the Johnny Trigg method today w/rib tickler rub using brown sugar, honey, tiger sauce and parkay in the foil. Plan on cooking @ 275 for 2-45-45. When it comes to...

It's taken me awhile, we've eaten a few so so ribs and some before I was a member that were no no ribs. I read somewhere the more you do them the better you get at making them. I think they're right. I spent last Saturday making some ribs we thought would be for Sunday football, well, not so...

Sunday morning and it's time to start the ribs. After a night's rest they're looking ready to go. Sweet ribs Jerk ribs Got the WSM fired up with KBB along with Pecan and Kiawe wood. 48 degrees out, so a little learning curve with getting the temp set right. Got it dialed and put the ribs...

2 spares that were cut down to St Louis style ribs. They were seasoned last night with Simply Marvelous Sweet Seduction and put in the refrigerator. Getting ready to go into the TJ. TJ being brought up to temperature. Ribs on. 2.5 hours later and they are ready to wrap...

Just setting the stage for tomorrow's WSM cook. First the players: 3 Pork Back Ribs. Two are getting rubbed down with WalkersWood Jerk Seasoning. The third is getting rubbed with a mix of Salt, Sugar in the Raw, Penzey's BBQ 3000, Adobo, Paprika, Cinnamon, and a bit of Ground Coffee...

Like many of the other members of this forum I grabbed a Jumbo Joe on clearance at Target and decided to test it out this weekend with some low and slow. I had a 3 lb chuck roast in the freezer, picked up some peppers and onions from the local farm stand and about 6 hours later we were eating...

Hello, I am new to smoking (bought an 18.5" WSM a few months ago), but have been grilling (mostly on a gasser) for a long time. Anyway, we are having a BBQ this weekend for about 30 people and I'll have the usual suspects (burgers, dogs, sausage, chicken...), but wanted to also smoke some meat...

Hey everyone, my first photo post as a new member. We had a very hot day in California's central valley and I began to wonder if I'd even need charcoal. ;) For a family get-together of 30 people I settled on 12 racks of St. Louis and 6 whole beer-butt chickens. Memphis dry rubbed the ribs...