ever get tired of eetin' pork...?


 
Jim Lampe

Jim Lampe

TVWBB 1-Star Olympian
I racked up some spares at 1:30 this afternoon.
This photo was taken at 2:30 this afternoon.
Added some taters around 5pm.
At 6:20 I checked on them and they looked done. The taters were also.
So, the 5 (hrs) at 225 (degrees) is true again.
Pretty boring.
Butt, dinner wasn't.
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Thank you for viewing.
 
You kill me, Jim. I just finished posting pics of my first pork butt in months. I'm full, happy and enjoying reminiscing about the last 24 hours. Then I see your pics. Now I have to find time to do ribs.

Nice looking meal - and great smoke ring on those ribs!
 
You should do a better job of trimming your ribs, there is bones sticking out!!!!!!!
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As usual you make my cooks look so plain!

Nice!
 
Boring or not Jim, the outcome wasn't. Nice looking cook. I was going to run by for a quick snack this evening but got caught with company from Alaska so couldn't make it. Maybe some other time. Really nice looking meal Jim. You always outdo yourself. Thanks for sharing. Bob
 
Jim so far I have not gotten tired of eetin' pork.
Also I have not gotten tired of looking at your post about what you call "pretty boring" cooks.

Nicely done ribs Jim and your plate looks simple marvelous
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Thanks for sharing
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Jim,I just hope that my BB's, planned for Easter dinner, turn out nearly as well as your spares!
A fine looking meal Mr Lampe!
 
Wow, Jim! Awesome looking ribs. That plate is out of this world delicious looking!!!

I smoked up some spares yesterday too. They were awful! My wife prefers babybacks so I'd never done spares before, had to give em a try because most on here seem to prefer them. I don't usually foil BBs so I didn't foil the spares...big mistake. Put them on at 1:00...at 6:00, 7:00 and 7:30 they still weren't tender. Let them go until 8:00 and pulled them. Ick! Not sure if they were over or under done. They were pretty small and not too meaty so maybe I missed them turning tender (before 6:00) and continued to cook and dry them out...Oh well, can't win them all.
 
Thanks everyone!
Really no excitement when you plop down the meat an' walk away for 5 hours then its done.
Anyway, Don, I am giving up on BBs cuz they're just not as forgiving as spares... and the flavour the spares are givin'up are simply fantastic. All I do is season both sides of the spares with Penzey's BBQ 3000, foil overnight then fire up the WSM and cook em at 225'F for 5 hours. No other foiling or anything. Maybe sauce after 4 1/2 hours on the top side. Same results everytime.
Not so with the baby backs I've done. I've had better luck GRILLIN' the BBs rather than smokin'...
Butt I love the spares sooo much I think I'm not trying to make BBs very well.
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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jim Lampe:
fire up the WSM and cook em at 225'F for 5 hours. No other foiling or anything. Maybe sauce after 4 1/2 hours on the top side. Same results everytime. </div></BLOCKQUOTE>
Yeah, this was my game plan. At the 5 hour mark (6:00 pm) they weren't tender so I let them keep going...it's done when it's done, right? Like I said, they were pretty skimpy spares. I think they were already overcooked at the 5 hour mark and I mistook this as not being done yet. Keeping them on made them exponentially worse. Best thing about this hobby, I get to keep trying until I get it right.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Don Cash: Best thing about this hobby, I get to keep trying until I get it right. </div></BLOCKQUOTE>
EXACTA-MONDO!
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We get to eet our mistakes and I love that part!
 
It looks like a lot of people did spares yesterday.Jim the color on the plate knocked my socks off.Great job. I also did them,but because of the rain and cold I talked my self out of it.Instead I put them into the STOVE--BIG MISTAKE.(a lot of grease). I just bought a canopy but did'nt want to put up in the rain.I will next time..Live and Learn.
 
My standard answer to what is my favorite BBQ is anything I don't cook on a regular basis. I've done 100,000# of each of the four basic KCBS meats and at that point the novelty has worn off.
 
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