My First St. Louis Spares - BBQ Central

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Old 11-21-2009, 09:25 PM   #1
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My First St. Louis Spares

It was a beautiful day in Ohio that could not be wasted so I ran out and got a rack of spares from the local super store. Having never done spares I watched Chris Allingham's (TVWB) video on how to trim St Louis spares. Cut them down, rubbed the with some SuckleBusters Hoochie Mama and got them on the WSM.

Here they are out of the bag.



After the trim down.



Rubbed'em down.



Ready to smoke.



A couple hours in.



Thanks to the CyberQ II I can watch the game and the WSM all at the same time.



Ready to eat. Actually already at the trimmed meat at halftime and the smaller half before taking this picture. College football makes me hungry.



All in all it was a good Saturday, Hokies won, Buckeyes won and may first St. Louis spares came out tasting great.
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Old 11-21-2009, 10:42 PM   #2
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Looks pretty good.............. how's the rub ??? have not seen that in my area......
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Old 11-21-2009, 10:50 PM   #3
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That's a nice day you had there. Good looking ribs too!

The good thing about Saturdays is they're followed by Sundays!!!

Here's to Sundays!
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Old 11-21-2009, 11:10 PM   #4
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Quote:
Originally Posted by Big Bears BBQ
Looks pretty good.............. how's the rub ??? have not seen that in my area......
Saw Surfinsapo use it, if he like it, it has to be good. I had to buy it on line. I think it is better on PP, not sure I would use it on ribs again.
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Old 11-22-2009, 12:29 AM   #5
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Great looking ribs! I bought the sucklebusters sample pack a few weeks ago. I have not tried anything yet though.
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Old 11-22-2009, 05:21 AM   #6
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Those ribs look great. I would definitely take down five or six bones of that. I need to give the rub a try.

Nice Job!
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Old 11-22-2009, 11:35 AM   #7
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I think I'll try the 3 pack and give it a test..........always looking for something different......
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Old 11-22-2009, 11:38 AM   #8
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I'd eat that.
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Old 11-22-2009, 12:08 PM   #9
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Looks great, Buzz! I must say, that is the first time I have ever seen anyone actually put a probe in their ribs for temperature. Did you have a target internal you were trying to hit? Usually I just pick them up in the middle of the rack and if the meat starts to crack I take them off...there done!
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Old 11-22-2009, 12:27 PM   #10
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