Jerome D.
TVWBB All-Star
On the spareribs I cooked today, I went for a "less is more" approach, and just used plain old salt & pepper instead of a dry-rub. I smoked them using wild apple wood, and long story short, the "rub-less" ribs made for very good eating. As intended, I could basically just taste pork, salt, pepper, and smoke. Sometimes it's nice to just get back to the basics.
-Jerome
Here are the spares about two-thirds of the way through the cook, taking on a nice color...
...and here are the ribs at the end of the cook, lightly glazed with some IQUE sauce I made using the recipe from the "Wicked Good Barbecue" book...
Lastly, here are the random bits of rib tips that were left over from trimming the spares to a St. Louis cut, which I smoked alongside the ribs, and chopped up at the end of the cook.
-Jerome
Here are the spares about two-thirds of the way through the cook, taking on a nice color...
...and here are the ribs at the end of the cook, lightly glazed with some IQUE sauce I made using the recipe from the "Wicked Good Barbecue" book...
Lastly, here are the random bits of rib tips that were left over from trimming the spares to a St. Louis cut, which I smoked alongside the ribs, and chopped up at the end of the cook.
