Rib it

by zydecopaws on August 19, 2009

No, I don’t have a frog in my pocket, but ribs were on the menu again tonight. Spares, to be more precise, and cut St. Louis style. These were treated to a mustard slather and then rubbed with a combination of McCormicks Barbecue Spice and Bayou Cajun Seasoning (yeah, I really like this stuff) mix, then put on the WSM at about 225°F for 3 hours with some apple wood for smoke flavor.

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As you can see from the picture, I left the trimmed pieces pretty large; the smaller pieces had already been consumed by the time this picture was taken. The ribs were glazed with a blueberry-honey combination about 30 minutes before removal for slicing. Not a bad looking cut if I do say so myself…

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The final results were pretty good. Oldest Daughter was over for dinner again and rooting through the trimmings after the meal for take-home, so I know she liked them. I think she also wants to rub in the fact that we had these to her SO as St. Louis cut spares are one of his favorite meals.

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All I know is the plate above disappeared pretty quickly and was refilled at least once. Given the price of spares, I might be doing this more often in spite of my fondness for babyback ribs.

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