Last day of vacation ribs

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ScottyDaQ

Master of All
Joined
Mar 12, 2005
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In ur house, eatin ur foodz.
5 days of vaca...did these yesterday.

Center cut beef back ribs (crappy cut) and nice meaty pork spares ...

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Ready to foil

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After the foil

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Rookie mistake, I went to sauce with the normal Sweet Baby Rays...CRAP only about a tablespoon left! Grabbed a jar of Blue's Hog Tennessee Red, poured some into the SBR bottle and it came out fine, and I'll do that again...Especially on the beef ribs.

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Never got the whole "beef rib" thing. Seems to me they'd be better used in a stock.
Spares looked awesome as always Scott!
 
What amount of pulling back from the bone is optimal? My last cook pulled back alot like the ones done here, but many people's cooks I see dont pull back nearly as much.
 
they were under the spares in the WSM the whole time. I didn't touch them until I was ready to sauce.
The membrane on the back is REAL tough to get off. I just leave it... cross score it and peel it off after they're done...or just eat it. Super crispy !
 
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