First Smoke of the Season

[Professor Bunky]

We were in a new supermarket, yesterday, and came home with a small package of spare ribs. They looked pretty good, even if quite a bit fatty. So i proceeded to throw up an old, spare tent and haul out our relatively new Kmander (the poor man's BGE). We prepped the ribs using Hoochi Mama as the rub.

Today we got up extra early and I started smoking the ribs. Since the rib rack was a bit too wide for the Kamander (it would overhang the drip pan), I stood it up in a circle, using pins. I smoked it with some apple & cherry wood and near the end, glazed them with Chipotle BBQ Sauce. They were ready for lunch. with a salad and fries.

[Txdragon]

Great looking bones, Professor!

[Sailor Kenshin]

Thanks! Note the Willie pins!

Not much of a smoke ring, but these were goooooood. Only took about 5 hours.

[Rambo]

I’d eat that

[Professor Bunky]

Thanks! They were really good.

[OldUsedParts]

One thing for certain, P.B., you made them Bonze stand at Gourmet Attention

[Professor Bunky]

Thanks, OUP!

Eventually they fell down, but they had shrunk a bit by then.

[egghead]

Excellent bones PB

[CaptJack]

[Smoking Piney]

Killer bones!

[woodenvisions]

.

[Professor Bunky]

Thanks, everyone!

[Sailor Kenshin]

Went back today and bought two more racks. They are prepped and frozen...but we have, whatever you call them, the thin ends, cut off, in a separate vac bag.

We were going to cut the ends next time anyway, since they got overdone, but the store had them already cut, hidden under the main rack.

How long to Q these ends as opposed to a whole rack of spares?

[Norway Joe]

You did well. Excellent ribs.

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[spacetrucker]

good plate nice ribs