Milwaukee Style Pork Spare Ribs

[Bob Correll]

Those put my Sunday's puny slab to shame James!
Excellent!

 

[Jim Lampe]

Thanks again folks, I appreciate it

Maybe one day I can come over with some of these to Wisconsin

I actually don't drink Sailor Jerry's Spiced Rhum, or any spiced rhums...
Liz buys the stuff for her cola cocktails... I prefer to lean toward the darker premium sipping rhums from Cuba and Puerto Rico...

Jim,
Do you square your own ribs? It looks like you use a square, ruler, and laser level. Always look beautiful before and after cook

sometimes I do Luke, thank you

We're they done on your 26"er? Like how one full slab fits right in there. Great post as always!

they were John, and thank you also

 

[Clay Neubauer]

I believe two ribs are leftover.

Surely you jest??? But seriously, all this time I've been cooking St. Louis style ribs and didn't know it was because of Aheuser-Busch? Learn something new everyday!!!

 

[John Sp]

nothing to do with Milwaukee but beer drinking while cooking them.

I thought that was Louisiana Style...

Great looking rack Jim - I love the idea of using spiced rum for the braising liquid. I bet it adds a unique flavor. Very creative cook as usual!

Regards,

John

 

[ChuckO]

More WOW ribs from Jim! You've done "wrapped in paper" and "wrapped in foil." Any preference? I like the paper method, because I like the crust that the paper doesn't seem to harm as much as the foil... Your take?

 

[Mildo]

Great looking plate my friend

Well done Jim!