Justin Posted March 2, 2019 Share Posted March 2, 2019 Today I will be cooking this on the WSM. I have 2 racks of spareribs totalling 1.4 kg. They are not super meaty but from C J Humphreys farm shop in Fairstead. Rub. 1 tbsp demerera sugar. I use soft dark 0.5 tbsp paprika . 5 tbsp mild chills powder. I use ancho Grande chilli powder for smoky taste and mild heat. 1 tsp onion flakes. I used granules. .5 tsp ground ginger 1 tsp salt. 0.5 tsp ground pepper. Spareribs Remove membrane. I used handle end of a teaspoon to get it started then pull with hands. Rubbed the lovely rub into the ribs on both sides. Mostly on the meaty side. Will but 0n WSM at 1. 30. Take a about 3.5 hours at low temp of 130 to 140 degs c with 3/4 full water pan. I will use Weber briquettes minion method and 2 chunks cherry wood. I will fill smoker 3/4 full briquettes and use the sprayed a chimney of kit briquettes all over the unlit ones and then add wood chunks. More to follow 1 Quote Link to comment Share on other sites More sharing options...
Justin Posted March 2, 2019 Author Share Posted March 2, 2019 Fire time. 9 Quote Link to comment Share on other sites More sharing options...
Justin Posted March 2, 2019 Author Share Posted March 2, 2019 Vents at bottom pencil width wide. Top vent wide open.. bit sunny bit cloudy. Faint breeze.water pan hot water from tap. 3 quarters full. The more water you put in the cooler it is. Quote Link to comment Share on other sites More sharing options...
Justin Posted March 2, 2019 Author Share Posted March 2, 2019 With the Meater in a potato it measures 111 degs c and it settled down so open each of the bottom vents as nudge each. Just under half open Quote Link to comment Share on other sites More sharing options...
Justin Posted March 2, 2019 Author Share Posted March 2, 2019 (edited) Life is good. Delicious ribs. Better than I expected. Lovely colour tender texture but with just enough bite to prevent the meat falling apart.. even the smoked potato I put the Meater in tasted nice. As lindsey said like a bonfire night potato. And to top it off West Ham are 2 nil up. I wrapped them in foil for the last hour having sprayed with Apple juice just before wrapping. And the for the last 20 mins brushed with sauce I made and left unwrapped so the sauce glazed the ribs. And then more finger licking sauce to serve. Sticky fingers food. Edited March 2, 2019 by Justin 1 Quote Link to comment Share on other sites More sharing options...
Raptor72 Posted March 2, 2019 Share Posted March 2, 2019 That looks so tasty you git I’m hungry again 1 Quote Link to comment Share on other sites More sharing options...
Justin Posted March 2, 2019 Author Share Posted March 2, 2019 LOL. One of my better rib cooks. The mate. Quote Link to comment Share on other sites More sharing options...
Justin Posted March 2, 2019 Author Share Posted March 2, 2019 And the meat from CJ Humphreys. Wow. Tasty and lovely colour. Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted March 2, 2019 Share Posted March 2, 2019 They look tasty Justin! 1 Quote Link to comment Share on other sites More sharing options...
Raptor72 Posted March 2, 2019 Share Posted March 2, 2019 29 minutes ago, Justin said: And the meat from CJ Humphreys. Wow. Tasty and lovely colour. Yeah I’ll come on a joint visit . Quote Link to comment Share on other sites More sharing options...
Justin Posted March 2, 2019 Author Share Posted March 2, 2019 Yes. When the time is right on money and space. Any thoughts on suitable weekend at your house mate? Quote Link to comment Share on other sites More sharing options...
sotv Posted March 2, 2019 Share Posted March 2, 2019 Looking good Quote Link to comment Share on other sites More sharing options...
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