StL Spares, first in a while!


 
Jim McKelvey

Jim McKelvey

TVWBB All-Star
Beautiful day in NC and a great day for BBQ. Not many pics, but here is what I did. Started with Stubbs briqs, some pecan wood that I just picked up last week...http://tvwbb.com/showthread.php?49779-Picked-up-some-smoke-wood-grilled-some-food&p=542959#post542959

Went minion with this cook, using almost a full weber mini chimney of lit in the center.


Ribs were seasoned simply - Bad Byron's, with a little brown sugar and paprika added.. Nice even rack, not too thick and not too thin. Here they are just on and then after 4 hours.




Pulled after just 4.5 hours at 230/250 lid temp. Foiled with some Blues Hog and rested for about 45 mins.

Best ribs I've had in a long time - really just got a nice fresh rack and the WSM basically did the rest.

Hope everyone just a great remainder of the weekend!
 
Thanks for the compliments folks. I foil the ends as I think it helps keep them from cooking faster or drying out. With the empty water pan deflecting heat I've found tbe edges to be mini hot spots on my WSM. Main reason I would prefer a 22.5, but not a big hassle.
 
Mike, I wasn't clear but it was the sauce. I am a fan, but you know everyone has their fav sauces. I like sweet and BH also has a great "stick" factor. Plus I like it in combo with Bad Byrons as that has just a little kick. I only use on rlbs though and "sparingly"! Ha!
 
Jim McKelvey said:
Mike, I wasn't clear but it was the sauce. I am a fan, but you know everyone has their fav sauces. I like sweet and BH also has a great "stick" factor. Plus I like it in combo with Bad Byrons as that has just a little kick. I only use on rlbs though and "sparingly"! Ha!
Click to expand...

Thanks Jim, I'll have to try some.
 
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