Posted: 5/24/2015 10:13:51 AM EDT
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The wonderful smell of meat and apple wood is in the air! Question: Smoked St Louis spare ribs: Wet or Dry? |
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Three huge racks of spare ribs on the XL BGE. So much meat, we had to use the second tier. Yeah, Publix had them on sale so I'll be having fresh ribs today, tomorrow, mid week and next weekend plus vacuum sealed five racks to put in the big freezer! Oh by the way, did I mention that I like RIBS! CPL, I like mine wet also but lately with a little extra flavor, so I have been dry rubbing them with Butt Rub, smoking them, then mop them an hour before I take them off, then again right when I take them off, then wrap them in butcher paper wrapped in a big towel to let them rest. |
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Yeah, Publix had them on sale so I'll be having fresh ribs today, tomorrow, mid week and next weekend plus vacuum sealed five racks to put in the big freezer! Oh by the way, did I mention that I like RIBS! CPL, I like mine wet also but lately with a little extra flavor, so I have been dry rubbing them with Butt Rub, smoking them, then mop them an hour before I take them off, then again right when I take them off, then wrap them in butcher paper wrapped in a big towel to let them rest. Quoted:
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Three huge racks of spare ribs on the XL BGE. So much meat, we had to use the second tier. Yeah, Publix had them on sale so I'll be having fresh ribs today, tomorrow, mid week and next weekend plus vacuum sealed five racks to put in the big freezer! Oh by the way, did I mention that I like RIBS! CPL, I like mine wet also but lately with a little extra flavor, so I have been dry rubbing them with Butt Rub, smoking them, then mop them an hour before I take them off, then again right when I take them off, then wrap them in butcher paper wrapped in a big towel to let them rest. I smoked a rack of St L style yesterday I got from Food Lion. Just dry rub, didn't foil them, and had good crust. They were decent, but I wish I'd paid the extra coin for Publix or the butcher. The chuck roast I did on Thursday came out excellent, so I've done pulled chicken, pork, and beef in the past week. The freezer is full. |
Got some of those on-sale ribs at Publix myself. Did Jamaican jerk ribs this time: Walkerswood jerk paste and some la Lechonera mojo criollo to make a thick spicy marinade overnight. Ice-cold Stella Cidre with a Chambord floater. Some bourbon for later when I get my G.O.T. on. 
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Come to the farm around 1800. I'll have plenty. I'm serious. Paulding Carroll area. Quoted:
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You guys are making me hungry. May have to go out and find me some good eats, I'm not going to all that trouble for just me today. Thanks for the offer but I just came in from working in the yard, all sweaty and dirty, probably sunburned. I'll take a rain check, sounds damn good though. |
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Quoted: Thanks for the offer but I just came in from working in the yard, all sweaty and dirty, probably sunburned. I'll take a rain check, sounds damn good though. Quoted: Quoted: Quoted: You guys are making me hungry. May have to go out and find me some good eats, I'm not going to all that trouble for just me today. Thanks for the offer but I just came in from working in the yard, all sweaty and dirty, probably sunburned. I'll take a rain check, sounds damn good though.   |
15 lbs of spareribs. Not St. Louis cut. I like the big meat flap on there. They're $1.99/lb at Kroger right now. We do our own rub, consisting of large amounts of brown sugar, mustard powder, salt, pepper, paprika, cayenne, and garlic powder. For big spares like this, it's a classic 3-2-1 smoking. 3 hours open, 2 hours wrapped with some liquid, then an hour open with a little sauce basted on to caramalize. We love the Cattleman's Carolina Gold, and we mix it about 2:1 with regular Sweet Baby Ray's. |
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Well, shit, y'all. I'll be there in 13 hours, keep the meat going on low.
El Nino is flooding flyover country. I was back home (N. GA) in mid-Apr and it was raining like crazy. Folks say it's been dry there since. Flip-flopped to here. Lowly burgers tonight, then smoker running tomorrow for whole chicken and pig. Tonight, Coke-Coler 600, tomorrow night, American Sniper on DVD!!!! 
ETA: To TUEFEL HUNDEN--how many meters L/R of the smoke you want it???
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You guys are making me hungry. May have to go out and find me some good eats, I'm not going to all that trouble for just me today. Thanks for the offer but I just came in from working in the yard, all sweaty and dirty, probably sunburned. I'll take a rain check, sounds damn good though.
http://i1141.photobucket.com/albums/n599/cpl0313/20906F30-4FFB-412F-B8C8-453D657BDA03_zpseowep3qf.jpg Man that looks good, the little lamb chops I had for dinner pale in comparison. Been sitting around smelling smoke and drinking whiskey too though, burning off a brush pile. 
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We do them flat. The XL will fit two of these 5 lb sparerib racks flat without hanging over the gaps around the diffuser plate. To get the third rack, we had to use the second tier. You won't usually find rib holders that'll fit big ol' spareribs. They're usually meant for back ribs or St. Luois cut at the biggest.
15 lbs of these ribs fed 8 grown firemen with some left over. We each had an ear of corn and baked beans, but those ribs filled us UP. If you do St. Louis or back ribs, you'll have to drop it to 3-1-1 or 2-2-1, if not a bit shorter, especially for back ribs. For liquid in the wrapped stage, traditionally apple juice and/or apple cider vinegar are used. We only had white vinegar on hand, and a little splash in each wrap was fine. Wrap loosely, and double layer or bone ends will puncture the foil. |
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I've tried the 3-2-1 & 2-2-1 methods at least 20 times. About half the time they turn out good. If you have time plain old low and slow turns out better IMO especially for the back ribs. 5 hours at 225 and they have great texture and are still juicy. The issue with foiling is that it can be overdone very quickly and hard to watch when foiled.
I made some smoked hot wings last night. Delicious. You can get nice crispy skin if you let chicken sit in the fridge overnight on a rack to dry it out. |
| Again, 3-2-1 is for giant spareribs like those pictured above. Each rack was about 5 lbs. That's a full sheet pan they're sitting on for size reference. They take 6 hours. The liquid in the foil keeps them from drying. And 225 is the temp for just about all smoking I've ever done. |
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Damn... I need to fire the egg up tomorrow after visiting Kroger. Looks tasty! I'll have to try this 3-2-1. Lay flat or roll up vertical on a rack? The sale at Kroger was only for 4 days and they are all sold out. Best bet is Publix on ribs. Kroger still has Boston Butts for $1.49 a pound with ones Kroger card though. |