Rib it Redux

by zydecopaws on August 22, 2009

Sometimes you can’t get enough of a good thing, and sometimes you can’t get anything good to BBQ at the local grocery store. Today was both. We’re at the lake, and I neglected to bring along any large cuts of meat for the smoker (gasp!). So off we went to the local grocery store in search of something to smoke. The only thing they had that looked remotely reasonable (and cheap enough to feed to a crowd) was spare ribs, so I guess it is back to back ribs on the blog (and on a smoker). I know Pigdog won’t complain; he’s behind that whole crowd comment as we invited his immediate clan over to eat.

I mentioned we’re at the lake. Which hasn’t been completely stocked with all the “normal” seasonings that are on hand. So the ribs got a mustard bath and were dusted with some granulated garlic, chili powder, and Cajun seasoning. On the top grate they went over the top of a batch of smoke beans (standard recipe).


It was a tough day to BBQ today. All that sun, a nice breeze, and the lake in the background. How do I do it?


How? 225-235°F for about 3 hours. Spritz with apple juice once in awhile, and glaze with the last of the blueberry honey creme, and you get something that looks like this.


After slicing the St. Louis trimmings, I had a nice dish of meat that the ribs were laid on top of.


The meal was rounded off with some Cabbage Slaw, and dinner was served.


Pigdog and the clan provided the root beer floats for dessert, and took home a few of the leftovers as well. I didn’t even have to twist his arm or wrestle him to the ground…

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