Spares & Baby Backs


 
Jim Lampe

Jim Lampe

TVWBB 1-Star Olympian
The freezer portion of my foodkeeper decided to give it a rest Saturday and the cooler portion followed suit yesterday. So, I purchased a replacement that was to be delivered today... while waiting, I put a rack of each type of pork ribs on the 18"WSM. Each were in the freezer that the vacuum seal seemed to lose it. They were seasoned last night (and again today) then put on at 1pm.
The spares are pretty scrawny... but the baby backs are thick & meaty!
They'll be on for another two hours at least, five total. I like lightly saucing them at the 4 hour mark on one side then turning to sauce the other for another 30 minutes. The temp inside has remained at 225'F through the entire cook.
5 at 225. Works very well for me.
More to follow..............
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">The freezer portion of my foodkeeper decided to give it a rest Saturday and the cooler portion followed suit yesterday. </div></BLOCKQUOTE>
What, is the great outdoors not an option until spring Jim??

Good lookin' ribs!
It's nice to see you cook some pork for a change, got darn tired of seeing those steaks
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oh yeah Bob, you got TIRED of seeing grilled steaks... my eye.
My freezer is sooooooo fricken filled with pork, it's a neighborhood joke.
Oh, and, by the way BOB!...
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The temps OUTSIDE were lows of 26'F and highs of 34'F... too warm to freeze my MEAT
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...still trying to figure if my BIL tied you to pester me or if you're on you're own....
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thanks guys... i'm not impressed with the photos i took... the end product was much more likeable?...
these are the ribs after i took em off the wsm and rested and started cuttin' em up...
...and another one...
...and another (almost looks like fish
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)
...anyway, after four hours on the wsm, (BTW, used cherry and apple wood for smoke) I lightly sauced the ribs with Jazzy Jim's Secret Sauce (no, not mine) and Stubb's . . . after another 30 minutes, I did it again.
Then got tired, made a martini and foiled the ribs to rest for awhile... I did too
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When the bell rang, dinner was served something like this.
Yeah, extra sauce was added to the porkie ribs to make the picture shine alittle
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Thanks for lookin' an' wastin' some of your time.
Eric, yes, I welded the tall handles on the lower grate. good eyes.
 
Hey Jim - I had to Amen Bob Correll - Heck I thought you had forgotten that Pork is the other white meat or should I say I thought you had forgotten everything but Red Meat. (Steaks) lol. Bob
 
Nice looking dinner there Jim.

"Almost looks like fish" If you say so
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I don't care if you take pictures of red or white meat, I just like looking at them
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Oh and I would eat all of it.
 
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