Dave from Denver
TVWBB Wizard
For a friend's birthday party yesterday which coincided with the broncos game I whipped up two racks of spares I had in my freezer from a sale a few months ago.
They were enhanced, "moist and tender" spares I picked up for a buck a pound. Since the broncos game started at 11 and I didn't feel like getting up at 5, I smoked the majority of the cook on Saturday.
I whipped up a rub with sugar, salt, pepper, ancho, chili powder, chipotle powder, cayenne, cumin, coriander, and celery seed.
I decided not to trim my spares this time, and just chopped 'em in half and stuck 'em in the rack.
She knows where it's at on the weekends...
About 4 hours later they were just shy of tender so I pulled from the heat and let them cool down.
I got over to my buddy's house at 11, he had his WSM running at 300 to finish a pork butt but he had just pulled it. I threw the ribs back on for about another 90 minutes, sauced 'em twice with a pineapple BBQ sauce I had made before, and then carved to serve. Mmmm
They were enhanced, "moist and tender" spares I picked up for a buck a pound. Since the broncos game started at 11 and I didn't feel like getting up at 5, I smoked the majority of the cook on Saturday.
I whipped up a rub with sugar, salt, pepper, ancho, chili powder, chipotle powder, cayenne, cumin, coriander, and celery seed.
I decided not to trim my spares this time, and just chopped 'em in half and stuck 'em in the rack.
She knows where it's at on the weekends...
About 4 hours later they were just shy of tender so I pulled from the heat and let them cool down.
I got over to my buddy's house at 11, he had his WSM running at 300 to finish a pork butt but he had just pulled it. I threw the ribs back on for about another 90 minutes, sauced 'em twice with a pineapple BBQ sauce I had made before, and then carved to serve. Mmmm
