Dry, No Foil Spares

[Bob Mann]

Most of this past year, I've been smoking spare ribs using the 3-2-1 (more like 2 1/2, 2, 1/2) method. The results have been great, but sometimes ya' just gotta change it up.
I did these ribs dry and did not foil them.

I St. Louis cut two racks of spare ribs. I slathered them with yellow mustard and coated them with my standard rib rub (sucralose, chili powder, paprika, garlic powder, onion powder, salt and pepper). I put in a little extra garlic powder, onion powder and salt as well as some cayenne powder.

I cooked them on my 22 1/2" WSM at around 250F, with some apple wood chunks mixed in. After about 2 hours, I started spritzing them with a mixture of apple juice and a little apple cider vinegar, about every 20 minutes. When they started to get dark, I started toothpick testing them for doneness. Continually opening up the WSM screws the temperature up, so I stayed with it. After about 7 hours, they were done.

They were moist, tender with a great bark, very tasty. With no sauce on them, you could really taste the pork flavor and the smoke. I'm kinda of liking them this way!

On the WSM.

Started spritzing.

In progress.

Getting there.

Done.

Cut up.

Pot of ribs.

Beer o' the day.

Thanks for looking.

 

[Mike Cosgrove]

Its fun to mix it up, especially when it turns out like that.

 

[Tony R]

Well done Bob...change is good sometimes. I bet those ribs were delicious.

 

[Greg Powers]

I enjoy experimenting. Your's turned out great!

 

[Darren C.]

Those look great!

 

[Gregory R]

Ribs look awesome, Bob!! Were they a little less "fall of the bone"?

 

[Chris Lynch]

Hey Bob, looks great. I personally don't like to foil em.

 

[Bobby P]

Those look good to go. I don't foil either Bob. I like the texture of the ribs a whole lot more when done like that. Then again I only like salt & pepper on my ribs. I like tasting the pork and the smoke.

 

[Rolf Jacobsen]

Great job Bob. I don't foil them.....guess I should try sometime.

 

[Pat Romero]

Man, it never gets old seeing your pot of ribs, Bob ... Excellent!

 

[Pete in PG]

Fantastic Bob! Delicious!

 

[Mike Coffman]

Ribs look great Bob!

 

[Gary S]

My favorite cut and my favorite method. Nice cook Bob.

 

[NeilH]

Very nice. I like the no sauce method as well.

 

[Morgan C.]

Good job Bob!! Your ribs look darn right tasty!!

 

[John Solak]

I fully agree, cooking the same thing the same way all of the time gets boring.

 

[Robert T]

Most of the time I don't foil my ribs or squirt any liquid on them. Temperature control insures a great end result. Yours look great. Nice job! I wish I could dip into that Pot 'O Ribs like a cookie jar!

 

[J. Wilson]

Those look great! Wife likes 'em foiled and falling apart....but I like 'em this way.

 

[James N]

Some mighty fine looking bone's Bob... It's good to change thing's up every now & then.

 

[Bob Sample]

Another no foil no spritz guy here but those are pretty nice looking ribs.