Spares And Filet Mignon


 
Bob Mann

Bob Mann

TVWBB Honor Circle
This was my Mother's Day cook.
I cooked 2 St. Louis trimmed racks of ribs. One rubbed with my standard pork rub, sucralose, chili powder, paprika, garlic powder, onion powder, salt, pepper, with a little added cayenne. The other was naked.
I cooked them on my 22 1/2" WSM at 275F for 2 1/2" hours unfoiled, then foiled them with brown sugar, honey and squeeze Parkay. I cooked them almost toothpick tender. I then glazed the rubbed rack with Sweet Baby Ray's Honey Barbeque sauce, the other stayed naked, and put them back on for about another 1/2 hour, unfoiled.
I cooked up 4 filet mignon medallions on my 22 1/2" OTG, over RO lump.
I cooked up 8 ears of sweet corn on my Genesis S-330.
It all came out great!

Spares on the WSM.
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Ready to be foiled.
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Ready to be served.
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Filet mignon on the OTG.
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Ready to be served.
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Sweet corn on the S-330.
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Ready to be served.
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Spares and Caesar salad.
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Sweet corn.
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Beer o' the day compilation.
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Thanks for looking.
 
Last edited:
Great looking spares and steaks!!! How were the naked ribs? I have done S&P on ribs only and really liked it but never done them totally bare before.
 
Super post man, love the use of 3 cookers too. You foil your ribs like I do mine, gotta love that parkay, it's like rib magic!
 
The smoker, the kettle, the gasser, all in one day and you changed your beer of the day around a little bit, simply marvelous!!!
 
Where'd you find the corn? All we have around here in Iowa is corn sprouts this time of year. Can't wait until July/August!
 
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