Who doesn't want ribs

[Boston]

Tonight I decided to go with ribs for dinner. Went with my standard rub, they got spritzed with apple juice, and got crutched in a foil pan with apple juice. After coming out of the pan I dusted one rack with some of the rub that I ran through a coffee grinder, and put it back on the smoker for about 15 minutes.

I figured they are just for me so I might as well make them count. I also figured beer was the appropriate side.

They were nice and tender, came clean from the bone when you bite it, but all the meat doesn't just fall off the bone.

Now fingers crossed that I got the pictures part right. Lol

[ajfoxy]

Way to go... looks good.

[McBroom]

Awesome


- The Blue Mule

[towtruck]

Looks good enough to eat!

[Boston]

Thank you AJ, McBroom, and towtruck. They definitely were good enough to eat!

[Big T]

[Dirtytires]

Agreed....ribs are always a hit.

[Boston]

Thank you Big T and DT

[LeonardK]

That Looks Real Good, Boston.

But why don't you ALL tell what KIND of Meat you cooked so we don't have to ask AFTER you posted? Share what you know.

Is this St Louis Style Pork Ribs or what?

I'm just starting to cook bigger things than chicken and hamburgers, brisket, etc, those ribs look long like they are beef.
Smoked some pork ribs, baby back n St Louis ... not much to them, butcher said try pork loin if you want more meat like that.


Leonard

[Dirtytires]

Leonardk- also try different sources for your meats. Many grocery stores will shave meat off to top of the ribs so they can use it in sausage/whatever and then sell the racks for cheap. For example, my local supermarket regularly sells “trimmed” racks of around 1.5 —1.75pounds for $5.00 each. Till you cook it, you only get about 2 bites per rib. I get my “untrimmed” baby backs in 3.2-3.5 pound slabs but happily pay $2.89/pound. Keep in mind the bone weight is the same so the extra weight is all meat (about 2 pounds per rack!) It also cooks better since it’s thicker and retains its moisture.

And no, don’t think it’s a beef rib. I’m betting a pork back loin since it’s flatter than a typical baby back.

[LeonardK]

Hi DirtyTires

These were bigger but at Staples prices, guess I might buy more from HEB at $2.49/# didn't find any difference

Walmart had good deal on pork spare ribs I should get some try them

I cut up the pork butt in small pcs and marinated 3 days in fresh squeezed lime juice then smoke 250 like 3.2.1 with ribs coated w/ serrano pepper then foiled with tomato sauce and sage.

Really good is to cut into bite size pcs, add more tomato sauce and warm up with rice or just warm up with rice and put soy sauce, kinda like beef tips w/ rice

[Boston]

Thank you Leonard.

DT was spot on, they are pork back loin. I trim then up myself. As he said they are cheaper that way, and the stuff that I tell off I can put to use instead of them using it to make more money.

I will usually trim it square at the 4th rib, and there is typically a flap of meat that I will trim off as well so it cooks more evenly. I rub with oil and coat in rub while the smoker is coming up to temperature. Put them on for an hour at 250-275, then spritz with apple juice and sugar (about 1 cup per half gallon of juice) every 15 minutes for an hour. Then I put it in a foil pan and some of the spritz liquid, foil across the top with one corner lose to act as a vent, for another hour. I will then pull them from the foil pan and put them back on the smoker after dusting them with some rub that I ran through a coffee grinder, until they are done, about 15 minutes.

[Boston]

Those pork spareribs are a great one to go with. You get more meat at a lower price, and it is minimal work to trim them up. Or you can just cook the whole thing how it is. And the way you do the pork butt sounds really tasty!!

[Rambro]

looks great and really tasty! Congratulations

[Boston]

Thank you Rambro