BBQ Spareribs 101

[Dwain Pannell]

BBQ Spareribs: a basic rub (five ingredients), basic sauce (store bought), basic spritz (water), wood from a local tree (Pecan chunks), old school temp (225*F)... even did something I haven't done in forever: used water in the pan. It's back to the basics today.

see you after supper...

 

[Barb D]

So far so good Dwain, will be waiting for the done product.

 

[Dustin Dorsey]

Those are looking phenomenal so far!

 

[Enrico Brandizzi]

Those look good so far!

 

[Luke P]

Don't tease us! Show us that plate!

 

[JRAiona]

Sometimes it's good to go back the the basics. They look great Dwain.

 

[Dwain Pannell]

This was definitely a great idea. Served along side Cornbread and Black-eyed Peas both with a fire-roasted homegrown Serrano, the Turnip greens and Peas had home-cured bacon in them.

 

[Michael C.]

Great smoke ring, your ribs looks great!!!!! Nice job!!!!!

 

[James N]

Great plate Dwain.

 

[Robert T]

Dwain thank you for that great post. I like old school still even though I really enjoy all the high temp cook posts. Your meal looks wonderful, as always.

 

[Clint]

Top Notch Dwain.

 

[Cliff Bartlett]

Love low and slow cooks Dwain. Yours is excellent, as usual. Love those sides as much as the ribs!

 

[Craig Alumbaugh]

That plate of food looks awesome Dwain

 

[JRAiona]

Those look amazing.

 

[Rich Dahl]

Well worth the wait Dwain, ribs look wonderful and I'd take that plate anytime.

 

[Bill Schultz]

Looks fantastic my friend, doing similar today

 

[Ray.S]

Dwain thanks for the thread. Every since I put a DigiQ on my WMS I have not used my water pan opting for the clay saucer. I have been thinking of trying a cook or two back with water so you gave me more inspiration to just do that.

 

[Wolgast]

Ribs your house! Anytime bro

 

[Mildo]

Very nice ribs Dwain!