Spares on the WSM

[Dustin Dorsey]

I cooked some spare ribs on the WSM this past weekend. I set the cook the whole time unwrapped with KBB and post oak.

I did wrap them to rest for a bit.

On the cutting board.

Sliced

Sliced

Yet another Sliced shot

Served with some No. 5 sauce and potato salad.

 

[Brad Olson]

Hell yes, with a +1 for not foiling during the cook.

 

[Andrew IBSP]

Nice ribs!

 

[Chuck G]

Nice bones! I’ve never done them without foiling - looks like time to give it a try.

 

[JimK]

Very nice. FWIW, I don't think I've ever foiled.

 

[Ken Barth]

Nicely done, they look delicious. I don't foil either.

 

[Cliff Bartlett]

Those look terrific Dustin and that plate just made me hungry. I can't say I never foil, but I haven't in a long time. I prefer them that way.

 

[CaseT]

Looks Tasty! Tried to buy ribs last grocery trip and all tey had were the pre-cooked pre-sauced baby backs. Butcher said they hadn't received any the last couple orders...

 

[Rich Dahl]

Great looking cook Dustin. I do hot and fast ribs so I have to foil, but if I ever went back to L&S I would give it a try.
Great choice with the #5 sauce....Great stuff!

 

[Dustin Dorsey]

I've noticed most of the racks of ribs were pretty small which can be a good thing. It didn't make sense to give them the full St. Louis cut treatment, although I did trim some meat and fat off to save for sausages.

 

[Ron De Hoogh]

I think i wrapped doing ribs twice, the next time i forgot to my wife liked them better so no more foil!

 

[Pat G]

Those look tasty Dustin.