Spring Spares


 
Jim Lampe

Jim Lampe

TVWBB 1-Star Olympian
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<span class="ev_code_RED">very sad
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my college team (Wisconsin) lost
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today... butt they did not play well
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and the opposition did.
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</span><span class="ev_code_GREY">good luck
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to them (Cornell) in the NCAA tournament</span>
Yesterday, I seasoned a large rack of spares and foiled them for a fridge overnight... then re-seasoned them again for the WSM today.
I used Penzey's Barbeque 3000 on the bottom side and Penzey's Galena Street on the meaty side. This rack was over 20" long so I cut the dang thing in (almost) half. [kudos to those with a 22.5" WSM]
Cooked 'em using a few chunks of apple and cherry wood and maintained 225'F through the entire 5 hour cook (at the 4 hour mark, I brushed on a saucy combination of Stubb's BBQ sauce and Emeril's BAM! Kicked Up Sauce and a splash of Jack on each side for 30 minutes).
In other posts, I've read where other guys worried or complained about the colour of their finished ribs, and I certainly can understand their complaints after lookin' at this photo... and this one too.... butt, i'll tell ya, these ribs on Liz' plate and the ribs on my plate ...HolyJeepers! I say, close your eyes and EET! {LOOKS ARE NOT EVERYTHING, Got That Madonna?}
These ribs were OUTSTANDING! I may never cook up baby backs again. Spares are cheaper in price and the flavour, to me, is soo much more THERE! (Fired carrots and Yukons are good also).
It's been two hours since I ate... and I think I'm STILL hungry
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Thank you for viewing!
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(been awhile since I posted a smoke/barbecue.)
 
As usual Jim, great looking q!!!

I too did spares and beef backs for my first time yesterday, I think they are better that bb's!

But let me say the beef backs were a HUGE hit as well!!!
 
ya know, i think the blackness of the finished ribs comes from using too much wood for smoke.
butt i may be wrong because if you use too much wood for smoke, you'll get a bitter taste in your smoked meats... and i did not taste that bitterness.
so..... where the blackness comes from or better yet, WHY it appears is no big deal to me because if my cooks tastes good.... Why worry about what the dang colour of the meat is?!
 
Originally posted by Glenn W:I too did spares and beef backs for my first time yesterday, I think they are better that bb's!
But let me say the beef backs were a HUGE hit as well!!!
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Glenn, Thanks! Beef ribs are certainly a BIG favourite of mine, I love 'em!! and thank you Vince, I did not grill these carrots, I did over fry em in a pan stovetop, but DO try grilled carrots! Cookem first in water on the stovetop JUST to soften em a tab bit then ICE WATER them to STOP the cookin' process then addem to the grill to sear and make em look "purdy"
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Griiled anything is always good!
 
Jim first off sorry about your <span class="ev_code_RED">Badgers</span> well made be not
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As far as color goes on the ribs I don't care as long as they taste good and it sounds like they did.

thanks for sharing
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Originally posted by Jeff_B:
Jim first off sorry about your <span class="ev_code_RED">Badgers</span> well made be not
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As far as color goes on the ribs I don't care as long as they taste good and it sounds like they did. thanks for sharing
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Click to expand...
Thanks Jeff... being from the Illini country, I expect your bad grammer, but since you're a member of this fine board, (and since the Illini got snubbed by the NC double A) i'll see past that and invite you to a cold brew.
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(Unless, of course, you're a Cubs fan too
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Great looking ribs. I prefer spares over baby backs too. About the only time I do baby backs any more is to do some boneless rib sammies.
 
Jim,

Nice looking ribs. As far as the color goes, I used a bit too much cherry on one rib cook and that caused the ribs to be too dark. I also find that saucing for the last 15 to 20 minutes in the cook helps to keep the color lighter. The sugar in the sauce will cause darkening through the carmelization process.

Keep up the good work and keep posting your cooks!

Tony
 
Killer pics as usual Jim. Love the grub. I've got 6 racks of loin backs on the WSM as we speak. I prefer spares, but with such a great weekend, Restaurant Depot was out of them by Sunday AM. My bad. I saw the beef ribs at RD and kept hearing your e-voice in the back of my head, but managed to stay on course (having a friend over for dinner; didn't want to try something new and screw it up).
 
Nice pics Jim. I agree witht the earlier posts on color regarding sugar carmelization as well as to muh wood making for a realy dark bark color. If your not competing and ike the flavor who cares! It appears as though our wives have the same taste in dinner ware as well! Go figure!
 
Hey Jim - Looks like a nice meal to me. Heck, I thought that was SOP for the outside to be dark. Most all mine are and I thought the whole meal looked great. Bob B
 
Originally posted by Jim Lampe:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jeff_B:
Jim first off sorry about your <span class="ev_code_RED">Badgers</span> well made be not
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As far as color goes on the ribs I don't care as long as they taste good and it sounds like they did. thanks for sharing
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Click to expand...
Thanks Jeff... being from the Illini country, I expect your bad grammer, but since you're a member of this fine board, (and since the Illini got snubbed by the NC double A) i'll see past that and invite you to a cold brew.
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(Unless, of course, you're a Cubs fan too
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) </div></BLOCKQUOTE>

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Jim my grammer is/mite be bad but my fingers sometimes wonder to the wrong keys lol.

I'm not a Cubs fan, my Sox's are white
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As for that brew I live the High Life.
 
Nice Job Jim.Great pork bark.Say that 10 times with out a mistake! Thats all I use Penzeys 3000
on our ribs. Could you taste both rubs. Never thought of useing two rubs.Anything you would do different? They sure looked good and moist.
Give me a call when you want to go to RD.I have a card.
Chuck.
 
Jim, those are some fine looking ribs. I've been doing BB's recently and tried some spares for the first time in a long time, and I agree about the flavour.

"There might not be much meat on them bones, but what there is, is choice."
 
Thanks everyone... guess I missed a few posts after my last... certain the deep colour was from the saucing and carmelization... butt the flavour was not hidden by the colour.
Chuck, not sure why I season twice with two differents, just something I've done and can not actually (honestly) say I can taste the two.
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Butt I'll tell ya, I'll make spares if it's the only thing I'm allowed to make, cuz they turn out FANTASTIC everytime. (PatOnMyBack
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Thanks again guys!
 
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