Mike Coffman
TVWBB Olympian
2 large spare ribs, 1 trimmed and coated with Jack’s Old South rub and the other rack just cut
in half and seasoned with Plowboys Yardbird Rub. Put onto the WSM with a few chunks of hickory.
About 15 minutes after I put the ribs on, my wife’s mother, who lives behind us, smelled the smoke
and asked if I had room for 1 rack of babybacks and I told her bring them over since I had one
slot open on my rib rack.
Babybacks were done after 4 hours, which included wrapped in foil for about 45 minutes, sauced
and put back on the smoker for 15 minutes. The temp on the WSM remained steady at 240 at the lid for the entire
4 hours.
Spares were done after 5 ½ hours, including being wrapped in foil for 2 hours, sauced and
back onto the smoker for 30 minutes. They aren’t the best looking ones I cooked, but I bet
you that they will be very tasty.
Decided to give Bob’s spiral dogs a shot. Some were okay, but I think I will leave this one to the experts.
The dogs were just about finished so got out some shredded 4 cheese Mexican and spread it across the
spirals. Let it melt, then removed the dogs from the smoker.
Plated with some homemade macaroni salad, watermelon, stuffed mini peppers and loaded up the spiral
dog with spicy chili and more cheese.
The spares were very juicy, with a great crunch. I was a bit hesitant on buying them, since I usually do
babybacks or St. Louis ribs, but at $1.49 a pound, felt I couldn’t go wrong with them. So, if the
sale is still on tomorrow, will grab a few more. Dinner was great, our company was happy and full
and now we are waiting to go watch the local fireworks.
Happy 4th of July everyone and thanks for looking!
in half and seasoned with Plowboys Yardbird Rub. Put onto the WSM with a few chunks of hickory.
About 15 minutes after I put the ribs on, my wife’s mother, who lives behind us, smelled the smoke
and asked if I had room for 1 rack of babybacks and I told her bring them over since I had one
slot open on my rib rack.
Babybacks were done after 4 hours, which included wrapped in foil for about 45 minutes, sauced
and put back on the smoker for 15 minutes. The temp on the WSM remained steady at 240 at the lid for the entire
4 hours.
Spares were done after 5 ½ hours, including being wrapped in foil for 2 hours, sauced and
back onto the smoker for 30 minutes. They aren’t the best looking ones I cooked, but I bet
you that they will be very tasty.
Decided to give Bob’s spiral dogs a shot. Some were okay, but I think I will leave this one to the experts.
The dogs were just about finished so got out some shredded 4 cheese Mexican and spread it across the
spirals. Let it melt, then removed the dogs from the smoker.
Plated with some homemade macaroni salad, watermelon, stuffed mini peppers and loaded up the spiral
dog with spicy chili and more cheese.
The spares were very juicy, with a great crunch. I was a bit hesitant on buying them, since I usually do
babybacks or St. Louis ribs, but at $1.49 a pound, felt I couldn’t go wrong with them. So, if the
sale is still on tomorrow, will grab a few more. Dinner was great, our company was happy and full
and now we are waiting to go watch the local fireworks.
Happy 4th of July everyone and thanks for looking!
