Monday, December 7, 2009

Pork Spare Ribs

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Got up early on Sunday morning to get these things on for lunch during the Panthers game.


This was about 8 1/2 lbs of ribs from Costco.


The rub was simply 1 lb brown sugar with 1 cup of salt.


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One hour later


We let these things go for about 6 hours at 225.


About an hour before they came off we slapped on some Sweet Baby Ray's Vidalia Onion sauce.


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Shortly after that we started picking little bits here and there.


It was time to eat.


In other news, the NFL still considers it a win


--even if you just outscore Tampa Bay. We'll take it!


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2 comments:

  1. Was your 225f temp the dome temperature (what the Egg therm read) or the grate level temp? Just curious. I like to run my spares (trimmed St Louis style) at 250f dome temp.

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  2. 225f was the dome temp. This was my first try with spares, Chris. If you've got suggestions about how to do them St. Louis style, I'm all ears! Thanks for your interest.

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