Hurry Up Low and Slow Spares

[Bob Correll]

The Rams/Bears game was starting soon and I didn't have time to waste.
So I set up the 14.5" WSM with Kingsford Competition and a couple of large chunks of apple wood.
Cut the untrimmed slab of spares in half, cross cut the membrane, rubbed with Slap Your Daddy rub (from the recipe) and on they went.

Thicker half on the bottom grate.
no water, foiled bowl

Smaller half on the top.

4.5 hrs later they were nearly done.
no smoker temps monitored, but the lid therm was around 225 the few times I checked.

Pull back on the big bones.

Our son was here cleaning our gutters and helping with needed yard work.
I cut off a section for him to take home and put both pieces on the top grate.

Sauced the big piece and let them go another half hour.

These were Smithfield, $1.89 per lb., previously frozen ribs.
Fairly meaty, but pretty fatty too.

Jo thought they were great, I thought they were pretty good, all things considered.
Sent a text to our son to see what he thought about them.
He said wifey had pizza ready when he got home, so he would have them for breakfast and report back. (he works nights)

The Rams got pounded, again

Thanks for viewing my post!

 

[Rich Dahl]

Now that's the way to do BBQ, no fussing and hyper ventilating over temps and such. Get it going and move on. When it's done it's done, the perfect cook.

 

[Craig Alumbaugh]

That is a fine looking plate Bob

 

[Brian Dahl]

I'm sure this helped ease the disappointment...

Beautiful pics and subject matter!

 

[Jim Lampe]

Smithfield is a Farmland relation.
and those look GREAT!
ill be smoking some BBs tonight, hope they look as good!

 

[Rolf Jacobsen]

bob when you say you "cross cut" the membrane, can you explain that. Typically I remove the membrane prior to smoking. If you have a better way and you usually do, I'd like to know it.

Thanks........

 

[Dwain Pannell]

Now that's the way to do BBQ, no fussing and hyper ventilating over temps and such. Get it going and move on. When it's done it's done, the perfect cook.

My thoughts exactly.

 

[Bob Correll]

Thanks everyone!

Rolf,
Before joining this forum I always scored only, never removed the membrane.
It comes off easily after cooking, and some think it protects the ribs and helps hold in the juices.
Others think that it keeps the rub from penetrating on the bone side.
I can't tell a difference one way or the other.
Found this pic on the web of what I mean.

 

[Cliff Bartlett]

Mouthwatering ribs Bob. Like the technique and the plate is super. I pulled out a couple of racks and will do them later in the week. Nice of your son to take care of those gutters!

 

[Enrico Brandizzi]

Great looking bones!

 

[Rolf Jacobsen]

Thanks everyone!

Rolf,
Before joining this forum I always scored only, never removed the membrane.
It comes off easily after cooking, and some think it protects the ribs and helps hold in the juices.
Others think that it keeps the rub from penetrating on the bone side.
I can't tell a difference one way or the other.
Found this pic on the web of what I mean.

As always, thanks Bob. I'll give it a shot.

 

[Tim McCann]

Looks great Bob! Sorry about your Lambs! We are no prize either this year!

 

[Barb D]

Them some gorgeous ribs my friend. Outstanding job as always, sorry about your team.

 

[Robert T]

Great looking plate of food Bob. I like how you had enough confidence to just let it happen. And they turned out really nice. Great cook!

 

[Kemper Morris]

Bob that's a good looking plate of BBQ

 

[russ olin]

Ribs look perfect Bob. I'd take a plate home. Sorry about the Rams. Better luck next weekend.