Denmark Spareribs


 
Russell Y

Russell Y

TVWBB All-Star
I just picked up a #10 box of frozen spareribs from Denmark. There are 5 racks, so they are on the smaller side.
denmark.jpg


Anyone have experience with them?

I'll be bbq'ing them on Saturday. Report to follow.

Russell
 
Russell,
I have my own box of Majesty ribs in the freezer!
It's my first box, so we're in this together, bub.
icon_wink.gif

I'm planning on doing the BRITU thing with them Sunday.
Got 'em for $11.90 @ Kroger.

--
Charles

You might be a redneck if...
You’ve ever shot billiards with your grandma’s cane.
 
Ribs were cooked with two different rubs. Family and in-laws enjoyed them.

The amount of meat is on the lesser side.

At $10 for 10lbs a good deal. I wouldn't use these ribs to win any competition.
 
Russell,
Would you mind posting the details of your cook?
Just the WSM-related stuff, please.

My ribs were so-so...edible, but tough.
I used 1 lit chimney of Original K'ford, then filled the charcoal chamber ~2/3 full w/ unlit. and 4 medium chunks of Hickory.
Water in the WSM pan.
Target temp 250°.
Re-filled water pan @ 2 hrs. and @ 4 hrs.
I rolled and skewered the ribs, turned and spritzed w/ apple juice @ 3 hrs.
They had shrunk enough to remove the skewers and lay flat @ 4 hrs.
Had to add another 1/2 chimney of lit @ 4 hrs.

Maybe I pulled them too soon, but I cut into one @ 4.5 hrs, and it was done.
Did not pass the tear test, nor the toothpick test, had nice color, but were dry and tough.

On editing, I have to say that I don't have a lot of experience with ribs, nor water in the pan. I'm a sand guy.

--
Charles

You might be a redneck if...
You’ve ever fallen asleep on a conveyor belt.
 
Friday Night- removed membrane from the racks. Coated with rub
Saturday -
10:00 Removed charcoal from previous cook and put them in weber charcoal starter. Put half-filled starter on top of side burner of gas bbq.
Filled charcoal bowl a little over 1/2 full. Put 5-10 small oak chunks on top. Foiled empty water pan.
10:20 Poured lit charcoals in bowl. Closed everything up.
10:30 Placed all the ribs (5 racks) on upper grate using Williams Sonoma Rib Rack.
10:35 Connected Guru and set temperature at 225
1:30 Turned ribs end-to-end
3:00 Turned ribs end-to-end
4:00 Pulled Ribs and coated with 5 part KC Master - 1 Part Honey
5 1/2 hrs @225

Mine - 5.5hrs x 225 = 1237.5
Yours - 4.5hrs x 250 = 1125
Looks like my ribs got more heat. Maybe because they were so small, the higher temperature made them dry.
 
Thanks for posting that!

You used an empty water pan, I used water in the pan. I bet that has a lot to do with it.

Did the meat pull up on the bone?
Did you do the tear test?

I used the same sauce, I thought it was just fair.
How did your family like it?
 
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