Pork Spare Ribs

[grillmaster]

Well i had the hankerin fer some ribs today so i picked some up at Wally World also on the menu was Bill's Taters, jalapeno n cheddar smoked sausages and some garlic bread. Did em 321 method with my own rub and glaze last 30 mins and sprayed with apple juice every hour. Plan on puttin on a brisket early in the morn. Hopefully i remember to take pics.

http://img37.imageshack.us/my.php?image=beer9oi.jpg

http://img37.imageshack.us/my.php?image=prepped8nq.jpg

http://img37.imageshack.us/my.php?image=ribsat3hrs2sf.jpg

http://img37.imageshack.us/my.php?image=everything2zd.jpg

http://img37.imageshack.us/my.php?image=finishedproduct11cm.jpg

http://img37.imageshack.us/my.php?image=finishedproduct24da.jpg

[M38A1]

Here it is, 10:10pm and now I'm hungry. Thanks. :D

Oh, by the way, they look fantastic!

~m38a1

[grillmaster]

Well i woulda posted earlier but we was to busy grubbin.

[TB]

Bootiful! Love the look of that glaze.

[TexLaw]

Here it is, 10:10pm and now I'm hungry. Thanks. :D

Oh, by the way, they look fantastic!

~m38a1

Shoot, now it's 8:21AM, and I'll be hungry all week after seeing that. Looks good, Grillmaster!


TL

[david brace]

I agree...that glaze makes them look real mouth-watering. I gotta try some again soon. Trouble is the weather up here. Cold and snowy, still gotta do it. Thank for the pix, Grill

DB

[dkennard]

OK, I think the heat was too high (325) and I did not baste the meat so, after about 4-5 hours it was done but kinda dry on the outside.
Will lower heat help along with some basting towards the end? We really dont like a lot of sauce on the meat but, if that helps then..

[vinman]

Oh my! Those spares are nice lookin'
I thought the apple juice spritzer was a yankee thing though?
Does anyone have a quick link to those potatoes?
I always thought Bills taters was the recipe I got via a past newsletter but that fed about 25 people LOL
Speaking of newsletters, is anyone still getting those?

[Mic]

Great lookin ribs, Grill! 8)

Mic

[txpgapro]

Atta boy! Seems you got it down just right!

[TexLaw]

OK, I think the heat was too high (325) and I did not baste the meat so, after about 4-5 hours it was done but kinda dry on the outside.
Will lower heat help along with some basting towards the end? We really dont like a lot of sauce on the meat but, if that helps then..

Lower heat will help quite a bit. Some may differ, but 325F is too hot for ribs. By the time the insides are getting good, the outside is getting downright crunchy. Keep your temp under 275F or, even better, under 260.

You can do some basting or spraying with apple juice or vinegar something like that, but I really don't like to lift that lid unless I absolutely must. A glaze added in the last 20-30 minutes of the cook also will help keep the outside a little moist. However, if you don't like that sort of thing, just try lowering your pit temperature, and see where that gets you.

Have fun!


TL

[dkennard]

TexLaw,
Appreciate the info. Next time I'll take my sister-in-law up on her invite to go behind the scenes in the BBQ tent at the HLSR. Lawd knows I could learn a thing or two!!!