Succulent Saturday Spares,
4.75lb Spares trimmed to St. Louis, Minion'd RO Lump, foiled clay pan w/3 chunks of hickory. Used my new rack option. Q'd for 3 and 3/4 hr at 275 with Britu rub (reversed the amount of brown and white suger).
Veggies with EVOO (Like Jim L would say: hate sayin that) salt n pepper.
Corn on tha cob, homeade mac n cheese and some pork link sausage.
I have to say these were by far the best ribs I've ever had! I'm liking the 250 for butts and 275 for ribs!
Bones didn't show like most of my rib cooks but the toothpick said they were done, and they were.
http://img202.imageshack.us/g/img00427.jpg/
4.75lb Spares trimmed to St. Louis, Minion'd RO Lump, foiled clay pan w/3 chunks of hickory. Used my new rack option. Q'd for 3 and 3/4 hr at 275 with Britu rub (reversed the amount of brown and white suger).
Veggies with EVOO (Like Jim L would say: hate sayin that) salt n pepper.
Corn on tha cob, homeade mac n cheese and some pork link sausage.
I have to say these were by far the best ribs I've ever had! I'm liking the 250 for butts and 275 for ribs!
Bones didn't show like most of my rib cooks but the toothpick said they were done, and they were.
http://img202.imageshack.us/g/img00427.jpg/
