Outside/Inside Spares


 
Bob Correll

Bob Correll

R.I.P. 3/31/2022
I had picked up this slab, on sale, for a buck fifty per pound.
Didn't notice, until I unrolled it, that it was not trimmed St Louis style.
A rare sight in my area.

Left it whole, and rubbed it with a variety of mixed rubs.
And set up the WSM with apple and pear wood for smoke.
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Then the wind and rain came, taking care of the remaining leaves on our river birch.
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And also taking care of my planned 270>280 cook temp.
So I propped open the door a bit, and put a can over the top vent.
(I saw the can thing mentioned on the WSM mods section, so credit to that member)
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After 3 hrs. of sub 240 temps I brought in the slab, and basted it with a mix of brown sugar, and apple cider mixed with a little Worcestershire sauce.
Foiled it and into a 290 degree oven it went.
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After another hour our bellies were starting to growl, so I opened it up, brushed on some sauce, and then a few minutes on broil.
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Served with boiled potatoes, and corn.
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Far from my best ribs, but better than some I've eaten at restaurants.

Hope y'all had a great weekend!
Your visit is much appreciated!
 
Way to improvise, adapt and overcome, Bob! Oven or not, those ribs look delicious to me.
 
Those little tricks you do and your experience are immeasurable. The can, popped open door and knowing when to pack it in and salvage a meal. Probably most important, when to listen to your family about being hungry :) Nice save Uncle Bob, you da man!! Thanks for sharing. I may have felt this would be a disaster and not have posted thinking it not worthy. Just goes to show, you can teach a dummy! :)
 
Nice looking ribs. I'm smoking some right now. I hope they come out as good as yours are.
 
Thanks kindly everyone!
But this wasn't a 5 star rated cook or post.
Just wish I could remove that rating, since I have a problem with some posts being highly rated for no good reason.
And those ribs were just okay at best, trust me.
 
Bob given everything, they look pretty darn good despite what you say. BTW, I agree with you on the five star thing.
 
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Great post as always Bob. Love the can over the vent rain shield idea! Today we got our first dusting of snow!
 
Looking Great Bob! Never seen the can over the vent thingy. Wouldent it choke the exaust? A great looking meal enjoyed in bad weather. What´s to complaine about that? Killer Cook with a great ending! Here´s another star for ya:
 
Tasty looking ribs Bob. I've done the outside/inside rib cook a few times but for opposite reasons. Living here in Arizona, cooking LOW and slow mid summer can be a challenge. My first smoker (a brinkmann) is difficult to control. A few times I gave up and pulled the ribs after a few hours and finished them in the oven.
 
Whats those shiney round beads on the tree branches? :eek:
Nice looking ribs Bob...your family always eats well! :)
 
Whats those shiney round beads on the tree branches?
Click to expand...
gene, in this part of our country, we decorate the trees for the folks down your way to ask, "Whats those shiney round beads on the tree branches?" ;)

Bob! SirSaveAlot! What's the problem with a little wet wibs,er... i mean Ribs? :p
I hear ya on the restaurant ribs... however, i did once have some good eets at Famous Dave's . . .
one question for you, I'm stuck on this.... you said....
I had picked up this slab, on sale, for a buck fifty per pound.
Didn't notice, until I unrolled it, that it was not trimmed St Louis style.
A rare sight in my area.
Click to expand...
is it COMMON to buy a rack of ribs ROLLED up?

now that that's all over with, here's my review....
outstanding.jpg
 
{A WSM can cook in the rain....??} :confused:

PS $1.50/lb for full spares is good price. And, I love mixing it up with those instead of StL cuts. They look great on a plate.
 
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