Luke P
TVWBB All-Star
I don't get to do spare ribs too often, but I feel like I'm getting comfortable with them. This rack was the second rack off of pigs slaughtered in November. Picked up some corn on the cob, because 70* feels like summer after a long winter.
We wrapped all our cuts in butcher paper and duct tape. Not professional, but neither was the butchery so its all good.
Trimmed the rack to be as square as possible. As you can see these ribs were not professionally removed. We just grabbed an end and removed them from the belly by hand and this is how they came out.
Seasoned with my rib rub, and let my helper give his smile of approval.
Used 3-1-1 method at 250*. 2 chunks of apple wood and a chunk of cherry. I mowed the lawn while they were on, and from the front yard I could smell when the cherry wood lit. Love that smokey flavor. Slathered bbq sauce on when I foiled. A mix of my brother-in-laws spicy homemade sauce and sweet baby rays. His sauce has a lot of different chili powders and a lot of heat on the back end.
These things came out looking as good as they tasted.
Pics continued.....
We wrapped all our cuts in butcher paper and duct tape. Not professional, but neither was the butchery so its all good.
Trimmed the rack to be as square as possible. As you can see these ribs were not professionally removed. We just grabbed an end and removed them from the belly by hand and this is how they came out.
Seasoned with my rib rub, and let my helper give his smile of approval.
Used 3-1-1 method at 250*. 2 chunks of apple wood and a chunk of cherry. I mowed the lawn while they were on, and from the front yard I could smell when the cherry wood lit. Love that smokey flavor. Slathered bbq sauce on when I foiled. A mix of my brother-in-laws spicy homemade sauce and sweet baby rays. His sauce has a lot of different chili powders and a lot of heat on the back end.
These things came out looking as good as they tasted.
Pics continued.....
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