hi there,
I=92m going to BBQ spare ribs again this weekend. I had a lot of
problems getting them right. For those who don=92t know, spare ribs are
hard to get in the Netherlands. Baby back ribs which are cut terrible
and usually have ****ners are all you can get.
I found a butcher though who will cut spare ribs for me. I downloaded
the instructions on spare ribs from the Weber site, so I hope I will
have some proper cut st louis style ribs on Saturday.
Funny story, the butcher said Spare ribs with meat on them are a
problem for butchers. Pigs nowadays just are not big enough having
little meat on the ribs, so it is bacon, or proper spare ribs. Cutting
the ribs with meat on it, not getting ****ners, leaves him with a rest
product he can=92t do much with but make sausages. For this special
order I=92m paying about $11,00 per kg. I do hope to get a good result
this time.
Planning:
Dry rub
Fresh ground pepper
Salt
Fresh garlic
Paprika powder
Baste
Olive oil
Fresh garlic
Worchestersaus
Balsamic vinegar
Mustard
Salt
Peper
Glaze
Brown sugar or honey or golden syrup
Mustard
Balsamic vinegar
Worchestersaus
Smoke temp 250 F
Smoke time: expected 4 to 5 hours
If you have improvements to my planning, please let me know. I plan to
smoke the ribs this Sunday
Adriaan Kesteloo
The Netherlands
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