Spares


 
L

Larry Wolfe

Closed Account
Getting ready for the Salisbury Comp part two.....

Two racks of spare ribs trimmed St. Louis style with the same sauce that was on the chicken, but it actually stuck this time. They have about 30 minutes to go until they're done.

 
It's a good thing I have some ribs cooking now, because after seeing yours I'm sure I'd have developed a craving for some.
 
Larry
I'm relatively new to this and have been pulling my spares off the smoker and putting them under the broiler in the oven to get a nice glaze like yours. Are you getting them to look that good just using the smoker and if so how? Are you turning up the heat the last 30 minutes or so and applying sauce a couple of times. I feel like I'm cheating when finnishing in the oven. Thanks......Chris
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by chris comer:
Larry
I'm relatively new to this and have been pulling my spares off the smoker and putting them under the broiler in the oven to get a nice glaze like yours. Are you getting them to look that good just using the smoker and if so how? Are you turning up the heat the last 30 minutes or so and applying sauce a couple of times. I feel like I'm cheating when finnishing in the oven. Thanks......Chris </div></BLOCKQUOTE>

YOU ARE CHEATING!!
icon_biggrin.gif


Yes, crank the heat a bit and baste with sauce during the end, that should do the trick.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by chris comer:
Larry
I'm relatively new to this and have been pulling my spares off the smoker and putting them under the broiler in the oven to get a nice glaze like yours. Are you getting them to look that good just using the smoker and if so how? Are you turning up the heat the last 30 minutes or so and applying sauce a couple of times. I feel like I'm cheating when finnishing in the oven. Thanks......Chris </div></BLOCKQUOTE>
Chris, The use of cherry wood also helps get a great color.
icon_wink.gif
My ribs come out looking like Larry's, but I don't bother to turn up the heat at the end, I always forget.
icon_rolleyes.gif
As Larry said, the color of the sauce is a big help in the finished color. This glaze makes a nice looking rib. In my pics, the last 2 pics with just 2 racks on the foil are the ones with the cherry cola glaze. Link to Cherry Cola Glaze Thread I add the sauce/glaze towards the end of the cook, the last 30-45 min but I also use cherry wood for my ribs.
Larry, Nice bones Bud. They look outstanding.
icon_cool.gif
 
You must log in or register to reply here.

 

Back
Top