1st St.Louis Spares UDS

[Jester1]

Decided to fire up the UDS for the first time of the summer. I have been doing pulled pork pork mostly so thought it would fun to give spares a try... I did a lot of research here and ended up cooking them at 225 and did 2.5-1.5-.75 for my timing. They came out amazing!

Never trimmed my spares before, but I was worried about fitting them all on the UDS so I decided to trim up to St.Louis style.

Rubbed up and ready. I used Wolfe original on two racks and TexasBBQRub Wild rub on the other.

Fire up the UDS and got it going to 225... I like to load up the UDS around 150-175 and then slowly bring it up to the desired temp. I have been getting a better smoke ring and flavor this way.

I forgot to take pictures of the filing process, but I ended up doing apple juice on two of the racks and then I tried the butter-brownsugar-honey glaze method. That is what most people seemed to like the most.

Ready for foil...

Looking good...

Unfoiled and ready for the last leg...

Finished!!!

 

[bbquzz]

The plated picture says it all J, looks great!

 

[Texas 1836]

Outstanding! And your St. Louis cut was right in. Great job!

 

[Cliff H.]

Those are my two favorite sweet rubs.

 

[thereeper]

Now remember Jester, there are official taste testers here, that require you to send half of something that great looking to Us, for the official taste test. Very fine looking ribs, and a great job. for the first ribs of the year. damn now I'm hungry. Great Job Jester. everything on the plate looked great, them ribs, were definitely fall of the bone tender. Nice job. Now just forward half of them to the reeper for the taste test.

 

[Vermin999]

Great looking ribs! How come only one cooking grate in that UDS if you are using a kettle lid?

 

[MI Smoke]

Nice looking ribs. What rub did you like better?

 

[JIMMYJAM]

Great Job on the trim, ribs look kick ass.. damn good first rib cook

 

[Jester1]

Thanks for all the compliments everyone! I think they came out pretty well. I probably cooked over 100 pounds of pulled pork on the UDS last summer, so I've decided to do all new stuff this summer. I have a turkey I the freezer, turkey legs for memorial day and I'm hoping to find a way to add a rotisserie to the UDS. It's going to be a good summer!!! Hahaa

 

[Jester1]

Great looking ribs! How come only one cooking grate in that UDS if you are using a kettle lid?

I have done mostly Boston Butts until now so I never needed a higher rack. I planned out the rack heights with the thought of adding one right near the top. Guess I should get my drill out!! Haha

 

[Jester1]

Nice looking ribs. What rub did you like better?

I've only tried a few different rubs, but the Wolfe rubs always ends up being my favorite!!!

 

[swampsauce]

Very nice plate!!

 

[Nick Prochilo]

Looked nice and juicy!

 

[Captain Morgan]

lots of good things on that plate

 

[wascolianpride]

Lookin good beautiful crust

 

[Rib-O-Lator]

i would definitely eat a couple of those.

 

[Max1]

Where did you find a lid to fit that drum at? I can not find one anywhere.

 

[Jester1]

Where did you find a lid to fit that drum at? I can not find one anywhere.

Take a look at my "UDS Build" thread linked in my signature.

It came from a $20 Big Lots charcoal grill. It fits pretty well. Not perfect, but good enough....

 

[Toby Keil]

Now that's some fine looking grub! Our dogs name is Jester...lol

 

[Max1]

Thanks Jester I will do that.