It is remarkable to me that with the number of ribs that we collectively have Q'd there is still so much conversation about how to do it!
I'm responding primarily to Todd R's comment that his wife likes Lloyds pre-cooked and sauced ribs. We used to eat those too, until I discovered the WSM. I think they're good, but not as good as mine.
My first few smokes I made rub-only ribs and offered some sauce at the table. My S-O didn't care for them much, and eventually got up the courage to tell me she likes her ribs with sauce.
So, now here's what I do:
Rub and smoke with a spicey rub (throat burn, not mouth burn). Smoke about 5 hours for Spares, pull them off when they pull away from the bone and have that beautiful mahogany color.
Foil and put in paper bag or cooler for about hour.
Un-Foil and cut into individual ribs or rib pairs.
Stir in a large bowl with bbq sauce, something on the sweet side.
Grill on the gasser (you could WSM them, but I don't think it is worth the hassle) until they bubble, pop, singe and generally get GBD (Golden Brown and Delicious).
Serve with long tongs so the savages don't eat my arm.
These are fabulous ribs, once served all conversation stops. I'm perfecting my rub and sauce, going for the spicy sweet interchange.
I'm responding primarily to Todd R's comment that his wife likes Lloyds pre-cooked and sauced ribs. We used to eat those too, until I discovered the WSM. I think they're good, but not as good as mine.
My first few smokes I made rub-only ribs and offered some sauce at the table. My S-O didn't care for them much, and eventually got up the courage to tell me she likes her ribs with sauce.
So, now here's what I do:
Rub and smoke with a spicey rub (throat burn, not mouth burn). Smoke about 5 hours for Spares, pull them off when they pull away from the bone and have that beautiful mahogany color.
Foil and put in paper bag or cooler for about hour.
Un-Foil and cut into individual ribs or rib pairs.
Stir in a large bowl with bbq sauce, something on the sweet side.
Grill on the gasser (you could WSM them, but I don't think it is worth the hassle) until they bubble, pop, singe and generally get GBD (Golden Brown and Delicious).
Serve with long tongs so the savages don't eat my arm.
These are fabulous ribs, once served all conversation stops. I'm perfecting my rub and sauce, going for the spicy sweet interchange.