Rib Jerky

[Clint]

I pulled a couple racks of untrimmed spares out of the freezer last Thursday or Friday & put them on the smoker Saturday around 11am. They were still a little frozen in the middle I think but for a 5+ hr cook I wasn't too worried. Rubbed with some leftover BRITU rub I had from the wedding.........which was the last time I cooked ribs (last March).

I used the hunsaker basket, the temp stayed steady around 275F, & I checked on them periodically, but left them on for 7 hrs.

I've never had bark on ribs before, at least not like this! I still ate them, but the toughest portions were chopped & mixed in with cans of baked beans w/ a little bbq sauce added, I chopped some and mixed w/ bbq sauce & had a ribwich (a tough ribwich).

Anyway, 7 hrs @ ~275F is too long for untrimmed spares, in case anyone's wondering.

 

[Barb D]

They still look delicious to me Clint.

 

[Rich Dahl]

I think that 7 hours at 275 may have been a bit two long, at 225 you may have been okay.
I've gone to high heat on both baby backs and St. louis style ribs. I've done quite a few cooks and they always turn out great.
Be aware you really can't get a heavy smoke flavor if that's what you're after due to the shorter time the ribs would be exposed to the smoke.

Here's a link to the St. Louis ribs I did.

https://tvwbb.com/showthread.php?75871-Hi-Heat-Performer-St-Louis-Spares&highlight=High+heat+ribs

 

[Rob M]

GREAT Color! Looking Gooooood!

 

[CaseT]

Chewy but still tasty I bet!

Like Rich, I've switched to using high temp for pork ribs and really like the results I've been getting.