Keltin’s Smoked Pork Spare Ribs
Picked up a slab of Spare Ribs to smoke today. Unfortunately, the Butcher cut them in half before I got to them. But still, I cut them down to St. Louis Style, and had a small 4 bone section left, along with 2 pieces of the brisket. All four pieces went on the smoker at 225 degrees for 4 hours.
For smoke, I used White Oak chunks that I soaked in water. White Oak is a very mild smoke, much milder than Hickory and Mesquite, but has a very wonderful flavor. You can use a bit more oak in your smoking since it is milder. Interestingly enough, I didn’t get quite the smoke ring from Oak that I would have gotten from the same amount of Hickory. But, the flavor is phenomenal! I actually like it much better than Hickory. Not nearly as acrid, very smooth and subtle. Nice smoke!
I added wood every hour, and “mopped” the ribs every 45 minutes. The mop was actually in a spray bottle and was 50/50 Oil and Apple Cider Vinegar.
I sauced the larger St. Louis cut and a brisket piece with Sweet Baby Rays Original for DW. I left the rest “naked” for me. Here are the pics.
Ribs cut and rubbed.
Introduced to the smoker. Notice the on-grill thermometer showing a near perfect 225 (it dropped a bit when I pulled the lid for the pic).
Lid on, and smoke rolling. It’s a vertical water smoker by Masterbuilt.
2 hours in during the second “mop”.
Done and ready to come off.
Here they are after resting.
Picked up a slab of Spare Ribs to smoke today. Unfortunately, the Butcher cut them in half before I got to them. But still, I cut them down to St. Louis Style, and had a small 4 bone section left, along with 2 pieces of the brisket. All four pieces went on the smoker at 225 degrees for 4 hours.
For smoke, I used White Oak chunks that I soaked in water. White Oak is a very mild smoke, much milder than Hickory and Mesquite, but has a very wonderful flavor. You can use a bit more oak in your smoking since it is milder. Interestingly enough, I didn’t get quite the smoke ring from Oak that I would have gotten from the same amount of Hickory. But, the flavor is phenomenal! I actually like it much better than Hickory. Not nearly as acrid, very smooth and subtle. Nice smoke!
I added wood every hour, and “mopped” the ribs every 45 minutes. The mop was actually in a spray bottle and was 50/50 Oil and Apple Cider Vinegar.
I sauced the larger St. Louis cut and a brisket piece with Sweet Baby Rays Original for DW. I left the rest “naked” for me. Here are the pics.
Ribs cut and rubbed.
Introduced to the smoker. Notice the on-grill thermometer showing a near perfect 225 (it dropped a bit when I pulled the lid for the pic).
Lid on, and smoke rolling. It’s a vertical water smoker by Masterbuilt.
2 hours in during the second “mop”.
Done and ready to come off.
Here they are after resting.