What are you cooking today?

[Bob Bailey]

Got a slab of spares cooking over direct heat. Holding between 325 and 375 over Cowboy briquettes and pecan chunks Seasoned with black pepper, Morton's seasoned salt & granulated garlic. Just flipped them after the first hour.

 

[Joan]

Bob. they are looking really good

 

[Bob Bailey]

Bob. they are looking really good

Thanks!

Did a couple slabs last week the same way and they were a big hit. Nice to get a whole slab ready to eat in 2 1/2 hours or less.

 

[Bob Bailey]

Thanks!

Did a couple slabs last week the same way and they were a big hit. Nice to get a whole slab ready to eat in 2 1/2 hours or less.

Done!

 

[Benny Gilbert]

Got a slab of spares cooking over direct heat. Holding between 325 and 375 over Cowboy briquettes and pecan chunks Seasoned with black pepper, Morton's seasoned salt & granulated garlic. Just flipped them after the first hour.View attachment 106855

I read this as a slab of s'mores for a second and got very intrigued and confused at the same time XD But seriously, these look great! I need to try direct heat ribs myself, though I always assumed it was a baby back's only thing as spare ribs are a bit tougher. Is the taste/texture any different to a classic smoked rib?

 

[Mark_E]

Birria

 

[Bob Bailey]

I read this as a slab of s'mores for a second and got very intrigued and confused at the same time XD But seriously, these look great! I need to try direct heat ribs myself, though I always assumed it was a baby back's only thing as spare ribs are a bit tougher. Is the taste/texture any different to a classic smoked rib?

Texture and tenderness will depend on how you cook them. Spares can be just as tender as baby backs. As for flavor, when cooking over direct heat, fat drips on the coals as it renders. The fat vaporizes and the rising vapors impart a distinctive flavor component to the meat. As with other cooking methods, the overall flavor will vary, depending on your seasoning and fuel. Definitely worth trying.

 

[Benny Gilbert]

Texture and tenderness will depend on how you cook them. Spares can be just as tender as baby backs. As for flavor, when cooking over direct heat, fat drips on the coals as it renders. The fat vaporizes and the rising vapors impart a distinctive flavor component to the meat. As with other cooking methods, the overall flavor will vary, depending on your seasoning and fuel. Definitely worth trying.

Thanks Bob, I definitely will soon!