Untrimmed Spare Ribs/Baked Beans

[Levi M]

I usually trim spares down to St. Louis style but I was rushing around trying to get things ready and I was losing time. So I decided to throw the whole rack on. This is my first time doing it like this. I left the membrane on (usually take it off all my ribs), scored it down each bone with a Knife. Brushed Olive Oil on then seasoned with my rub, a sprinkle of Old Bay, and a touch of Butt Rub. I never foiled them during the cook. The beans I added sauteed onions, red, yellow, and orange sweet peppers, some brown sugar, ketchup and mustard till they tasted good to me and threw in a few strips of bacon I cooked first. I used Hickory wood for smoke, dome temp on the WSM said 225*, pretty sure that temp wasn't correct but rode with it. The beans were placed under the ribs so they would drip some flavor into them. Beans came off in 2 hours and the ribs cooked for 6 hours. I was amazed how juicy the ribs were. You can see the juice coming to the top in the last pictures. Everything tasted good, beans had a nice smoke flavor, I don't think i will ever trim a full rack again!

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[russ olin]

Levi, great job on the ribs & beans.

 

[ChuckO]

Looks awful, you should overnight the leftovers to me

 

[Mike Coffman]

Everything looks real good Levi!

 

[Rich Dahl]

Very nice cook those ribs look perfect!

 

[Matt Gard]

Those are some good looking spares and beans.

 

[Brian Dahl]

Great post Levi!

 

[Barb D]

Those ribs look great along with the beans. Very nice MD dinner.

 

[Svein]

mmmm could you pass me a plate please

 

[John Solak]

Really nice looking ribs and beans!!! I never cut spares to St Louis style. I just trim them up a bit and I do take the membrane off, my family just likes them better this way and so do I!!

 

[Tony R]

Bet those ribs were delicious.

 

[GGross]

that looks lip smacking good!

 

[Dave Braxmaier]

Great looking meal ......

 

[Frank C. in NY]

Looks good!


So you were pleased with just straight smoking the ribs and not do a version of the 3-2-1 method?

 

[Cliff Bartlett]

Love those beans!

 

[Brian Johnson]

Really nice looking ribs and beans!!! I never cut spares to St Louis style. I just trim them up a bit and I do take the membrane off, my family just likes them better this way and so do I!!

I'm with you John, membrane off but tips on. That said I don't know that last time I cooked my ribs that way! Recently we've been buying pre-cut SLC slabs from Costco, and I often will trim them down a little more (removing more tip meat) so that they are consistent. But I do love me some spare ribs with tip meat!

 

[Jose Suro]

Those beans look awesome. What a great meal!

 

[JasonQuevada]

great looking meal!