Mike Coffman
TVWBB Olympian
Watched a video from Gary House of Cooking Outdoors and that gave me an idea on doing
something different with spare ribs.
Rack of St. Louis Spare Ribs
I removed every other bone and it left 6 large ribs.
Ribs were seasoned with Plowboys Yardbird rub and then wrapped in bacon, which got a bit of
the seasoning.
Put onto the WSM, using KBB and a few chunks of cherry wood. Will try to maintain a temp of about 235.
3 hours and 45 minutes and they are ready to be sauced. Sauced with Rudy’s Bar BQ Sause. I
shut down all the vents at this time.
15 minutes later and the sauce is set and the ribs are done.
Plated with baked beans and cucumber salad.
Ribs were mouthwatering good! Very tender and not quite fall off the bone. I did temp them since
this wasn’t a whole rack of ribs. I considered them done at 185 as they were probe tender at that
temp. This was a fun cook for the 4[SUP]th[/SUP] of July!
Happy 4[SUP]th[/SUP] of July to everyone and thanks for looking!
something different with spare ribs.
Rack of St. Louis Spare Ribs
I removed every other bone and it left 6 large ribs.
Ribs were seasoned with Plowboys Yardbird rub and then wrapped in bacon, which got a bit of
the seasoning.
Put onto the WSM, using KBB and a few chunks of cherry wood. Will try to maintain a temp of about 235.
3 hours and 45 minutes and they are ready to be sauced. Sauced with Rudy’s Bar BQ Sause. I
shut down all the vents at this time.
15 minutes later and the sauce is set and the ribs are done.
Plated with baked beans and cucumber salad.
Ribs were mouthwatering good! Very tender and not quite fall off the bone. I did temp them since
this wasn’t a whole rack of ribs. I considered them done at 185 as they were probe tender at that
temp. This was a fun cook for the 4[SUP]th[/SUP] of July!
Happy 4[SUP]th[/SUP] of July to everyone and thanks for looking!
