Thursday, April 22, 2010

Smokehouse Maple Ribs

I smoked a half rack of pork spare ribs last night specifically to take to work today for lunch. I decided to try the Smokehouse Maple rub from the free sample pack that I got from McCormick's. [Standard Product Review Disclaimer]

The first thing I noticed was their use of coarse ground spices and herbs. That is something I do with my home made rubs, because IMO, the coarse grind concentrates and intensifies the various flavor. They also had texture.

I smoked the ribs for 3 hours at 250f (the temp at the grate level was about 225f).

When first learning to smoke spare ribs, I used the easy 3-2-1 method. This year I haven't been using foil at all and have had very good results.

But this half rack was so thick and I was short on time so I wrapped them in foil and cooked for another hour at 250f. The down side is that this steams the ribs. The upshot is that it cooks them faster, helps speed up the rendering of fatty tissue, and makes them tender.

Then I took them back out of the foil, brushed lightly with some Blues Hog Barbecue Sauce mixed with Blues Hog East Tennessee Red. I let them cook for about 30 minutes more.

Finally just before 10pm last night, I had hickory smoked ribs!

Man they smelled so good and dinner was 4 hours earlier....

Hmmmm, there were 5 ribs for lunch the next day for Alexis and me. 2 ribs a piece would be fine but how would we split that 5th rib?

So in order to maintain marital bliss at lunch the next day, I ate that 5th rib right then and there! :) :0

I was impressed by the flavor that this rub delivered. I was afraid it was going to be too sweet based on the smell but it did bring just enough heat to balance the sweetness. I'd definitely use this again.