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Mess Hall Talk about food. Recipes, grilling, dehydrating, smoking, and BBQs.

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Old 07-17-2018, 10:46 AM   #1
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Default Smoked Ribs

Ready for the BBQ sauce. I made these yesterday for my family and friends that came to visit me.


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Old 07-17-2018, 01:36 PM   #2
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Looks good!

I loves me some spare ribs.

The last ones I smoked pre-seasoned I got on sale at the store. They didn't taste that great to me.

I just prefer a simple dry rub, followed by the sauce for the finish.
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Old 07-17-2018, 01:58 PM   #3
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Dag blast it that looks mighty good Pogo.
I just bought my neighbors $600 stainless steel drum cooker for $40 I will explain in a post next.
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Old 07-17-2018, 02:50 PM   #4
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Quote:
Originally Posted by Sanders View Post
Looks good!

I loves me some spare ribs.

The last ones I smoked pre-seasoned I got on sale at the store. They didn't taste that great to me.

I just prefer a simple dry rub, followed by the sauce for the finish.
I put a dry rub on mine.
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Old 07-25-2018, 03:29 PM   #5
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Do you remove the membrane from the underside of the ribs? I have a few times in the past. Usually these days I'll just score it so it looks like a long checker board.

I'll smoke St. Louis Style Ribs for about 6 1/2 hours @ 225 degrees and Baby Back Ribs for about 5 to 5 1/2 hours @ 225 degrees.

Also, once I have the rub on, I'll cover the top side of the ribs with brown sugar and press it down to kinda 'pack it' so it doesn't fall off as easy, cover with Saran Wrap and refrigerate a couple hours before going in the smoker. The brown sugar helps make a nice bark on the ribs.

I've never sauced my ribs. I leave that up to the people eating, once they get the meat on their plates.

Those look pretty tasty!
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Old 07-25-2018, 04:13 PM   #6
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Quote:
Originally Posted by Sanders View Post
Looks good!

I loves me some spare ribs.

The last ones I smoked pre-seasoned I got on sale at the store. They didn't taste that great to me.

I just prefer a simple dry rub, followed by the sauce for the finish.
That's how I make them too.
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Old 07-25-2018, 04:50 PM   #7
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Last weekend we had .99 cents a pound pork spare ribs on a 3 day sale @ the store I work at. They were twice as big as I like my ribs. I would have not bought them because I like 3 down ribs. I was really pissed the wife bought 2 slabs. I had her take them over to my favorite BBQ joint & had them smoked. I just finished eating a mile of them.
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Old 07-26-2018, 07:00 AM   #8
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Quote:
Originally Posted by Pogo View Post
Ready for the BBQ sauce. I made these yesterday for my family and friends that came to visit me.

Mouth watering picture!!

Bet they were good!

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Old 07-28-2018, 05:07 PM   #9
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I quit smoking. In my area, I can get T-Bone for the price of pork spare ribs and beef ribs? The price of whole tenderloin.
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Old 07-29-2018, 07:07 PM   #10
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Quote:
Originally Posted by Hunter07 View Post
Do you remove the membrane from the underside of the ribs? I have a few times in the past. Usually these days I'll just score it so it looks like a long checker board.

I'll smoke St. Louis Style Ribs for about 6 1/2 hours @ 225 degrees and Baby Back Ribs for about 5 to 5 1/2 hours @ 225 degrees.

Also, once I have the rub on, I'll cover the top side of the ribs with brown sugar and press it down to kinda 'pack it' so it doesn't fall off as easy, cover with Saran Wrap and refrigerate a couple hours before going in the smoker. The brown sugar helps make a nice bark on the ribs.

I've never sauced my ribs. I leave that up to the people eating, once they get the meat on their plates.

Those look pretty tasty!
No. I trim off any fat and wash them. Then I put on the dry rub and into the smoker.
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Old 10-14-2018, 10:02 PM   #11
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Originally Posted by Pogo View Post
No. I trim off any fat and wash them. Then I put on the dry rub and into the smoker.
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