Spare ribs

[John Solak]

Found some ribs on sale $1.49 so I grabbed a pack. Had a heck of a time controlling temp today. I think I had too big of a mass started at the beginning. I wanted to cook at 225 but cooked at 250 for most of the cook. the ribs were done sooner than I wanted and my Wife worked a little longer than she had planned so I pulled the ribs off of the WSM after 4 hours and finished them on the grill a couple of hours later.

Ribs on the WSM for about 1.5 hours. Rubbed with SuckleBusters Hoochie Mama rub

First grilled some fingerling potatoes

Sauced these ribs with some SBR doctored with some of the rub I used on the ribs, sriracha sauce, and soy sauce.

Left these dry

Plated with some home made cole slaw, doctored Bush's beans with rib trimmings, SBR, mustard and good ole Coors Light, and some fingerlings.

Best ribs I have done in a while. Tried foiling the last couple of times I have made ribs and don't like them that way.

 

[Bob Correll]

Hoochie Mama that all looks great John!
Guess I'll be digging in the freezer for some ribs this weekend!

 

[DaleW]

Very nice! Looks like you didn't trim them much. Is that your preference? Love the fingerlings (pic #2) and the plated pic (#5).

 

[Michael C.]

What an Awesome Dinner!!! Love it!!!! Looks great!!!!!

 

[John Solak]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by DaleW:
Looks like you didn't trim them much. Is that your preference? </div></BLOCKQUOTE>

My family likes them better this way rather than cutting them St Louis style. I just trim the little flap meat on the bone side and take off the chine bone for easier cutting when they are done.

 

[Jim Lampe]

Just the same way i cook'em too John, very cool lookin' Ribs!! No reason to trim to STL style

This photo is BEAUTIFUL!

 

[JimK]

Awesome!

What did you put the "Totally Awesome Orange" on?

 

[Derek L.]

Nice ribs. I too am a Coors Light man....