Just threw some spares on....


 
NeilH

NeilH

TVWBB Emerald Member
The weather here in eastern NC is too nice not to smoke. Hopefully they'll be as good as they smell.



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The weather is going to be nice this week so you can smoke some more and send them over a few handfuls of counties and I`ll try them out for you. I also have to ask.." Why not impressed" ? They look great and highly edible to me.
 
Thanks guys.

Mike, I must not be use to smoked but the bark was like leather and everything else was just too greasy. Very little grease was in the clay saucer after a 4.5 hr cook. I did the "bend test" and they were done according to that. They were St. Louis style spares with the "Butt Rub" dry rub put on yesterday afternoon. Your right on the weather, wish I was off to try something else, gotta wait until next Saturday.
 
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4.5 hours may not be long enough for spares Neil. You might try going a bit longer to see if you like them a bit more. You could also try wrapping them in foil at 2.5 to 3 hrs for 1.5 to 2 hrs (SWMBO likes them this way). You can add all kinds of stuff in the foil. After foiling you have to get them back on the cooker to tighten them up because they will be moist.

I start checking doness at 4.5 hours. They are very rarely done at that time. The bend test is just one method to ck for doneness. There's also a tear test, probe/toothpick test, and my personal fave - the chef try a piece test. I even read in Cook's Illustrated where they say to ck with the thermapen for 195 - 200* mid rack between bones.
 
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Neil, they dont look bad, but everytime I do ribs without foiling I feel like I get the leather effect also. I know some people disagree with foiling but I find it so easy and almost makes it fullproof. I foil for St. Louis' and baby backs with apple juice in the foil or pan, and then as Dwain said, put them back on to firm um up. Keep trying, thats the fun part!
 
Rick Body said:
Neil, they dont look bad, but everytime I do ribs without foiling I feel like I get the leather effect also. I know some people disagree with foiling but I find it so easy and almost makes it fullproof. I foil for St. Louis' and baby backs with apple juice in the foil or pan, and then as Dwain said, put them back on to firm um up. Keep trying, thats the fun part!
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Thanks Rick. Presentation was right on but I can't handle all the grease. I read where foiling causes mushy ribs but I'm trying that next time regardless.

On a side note: what does it take for a pork related topic to remain in this sub forum without getting moved somewhere else. I don't understand and it's not just my posts. Thanks for everyone's response. I'm learning.
 
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