Bachelor Saturday Calls for Ribs!


 
MattP

MattP

TVWBB Super Fan
Wife's out of town for the night. That calls for some ribs!

Currently have some St. Louis trimmed spareribs on. I followed this recipe for the rub.

Here's a shot after the ribs had been sitting with the rub for a couple of hours:

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As I was double-checking the recipe shortly before putting the ribs on the smoker, I realized I likely put the rub on a tad heavy, so I scraped some off with my fingers, hoping to lighten the coating prior to starting the cooking process.

Will update with a photo of things at my 90-minute preview peak.
 
That double interesting Matt and Dwain, my wife is not away, but I have
2 racks of St Louis ribs on the smoker at this time! ;) Looking forward to seeing
your finished ribs Matt and you too Dwain!
 
Nothing says "Man cooking his own dinner" like a big ol rack of spare ribs! Git after it , brother!
 
Here's the update pic from the 90 minute mark...

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I decided to ever-so-slightly break from the recipe I'm following, in that I chose to baste the ribs with some apple juice from a spray bottle. Sprayed 'em down right after I snapped the pic.

Next update will come in another 90 minutes, when I check for the first tenderness tear test.
 
Frank H said:
Nothing says "Man cooking his own dinner" like a big ol rack of spare ribs! Git after it , brother!
Click to expand...

Thinking it's about time to crack open a beer and turn the Tigers pregame program on the stereo.

Debating between Slapshot or The Prestige tonight. I know, sort of a wide gulf between those two films.
 
Just hit the three hour mark, here's how they're looking...

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They're getting close, but the tear test makes me think they need a little longer. The edges are both much closer than the center, which makes sense, seeing as they're not over the middle of the water pan. Will check on them again in 30 minutes.
 
Checkup at the 3.5 hour mark:

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Tenderness was pretty dang close, so I brushed on a coating of Stubb's Original BBQ (not pictured here) and put the lid on for 15 minutes. Then 'twill be coming off for eating!
 
Final results:

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Pretty pleased. More tender than the ribs I did a couple weeks ago on my very first WSM cook. I think, though, I will use a BBQ sauce that's a bit sweeter if I use this rub recipe again.
 
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