Guest Post (Mike) – Weekend Spare Ribs

I got my spare ribs from Sam’s Club.  Three full racks weighing in at approximately 15 pounds.  Cut off the excess fat and removed the membrane.  I rubbed them down first with garlic chile infused olive oil, then patted them down with Myron Mixon’s Basic Rib Rub.  Let them sit in the refrigerator for 18 hours rubbed down.  Used the 3-2-1 method on the Weber Smokey Mountain with pecan wood (4 fist sized chunks) and temperature ranging between 200-215.  Wrapped the WSM the first hour to keep it insulated (it was 38 degrees when I started the cook).  Need to get better insulation at the hardware store because the blanket started to melt a little (go HERE for some additional info on insulating Weber Smokey Mountains).  I had to split the racks in half to fit in the smoker since the rack holder I ordered did not come in before the cook.  The fourth and fifth hours I foiled the ribs and used the generic Sam’s Club apple juice pretty liberally.  The last hour I mopped the ribs down with Mixon’s Pig Glaze (with my NC vinegar sauce as the base).  Let them rest about 15-20 mins before I cut them up.  They came out perfect (tender, not falling off the bone, good smoke flavor, and great smoke ring).  The primary dipping sauce I used was this St Louis sauce.  It was pretty much phenomenal, but also used a sweetened version of Ran-Dawg’s pepper pork shoulder sauce too .  I was pretty pleased with the outcome I think our friends we had over enjoyed them as well.  I am thinking that pork spare ribs are now my favorite thing to BBQ now :)

Mike

Spare Ribs Weber Smokey Mountain

Spare Ribs Weber Smokey Mountain

Spare Ribs Myron Mixon Rub

Spare Ribs Myron Mixon Rub

Weber Smokey Mountain Insulated

Spare Ribs Weber Smokey Mountain

Spare Ribs Weber Smokey Mountain

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