It's 33 degrees with the high expected to hit 42. I just rubbed two full
racks of spares (12.75 #) and put them on the WSM. I replaced the water
bowl with an ECB charcoal bowl and put ~2 gallons of boiling water in it.

The ribs are too big to lie flat, so I skewered the ends together and
put another skewer in to hold them apart. I've added a bit of hickory
and will use some maple, too, before I'm done.

Matthew (It's nice to be smokin' again)

"Matthew L. Martin" wrote in message
s.com...
It's 33 degrees with the high expected to hit 42. I just rubbed two full
racks of spares (12.75 #) and put them on the WSM. I replaced the water
bowl with an ECB charcoal bowl and put ~2 gallons of boiling water in it.

The ribs are too big to lie flat, so I skewered the ends together and
put another skewer in to hold them apart. I've added a bit of hickory
and will use some maple, too, before I'm done.

Matthew (It's nice to be smokin' again)

How about some pics on abf?
Jack

You gonna stack two of those WSM's on top of each other, Matthew? Just
wonderin'.:)

--
Fosco Gamgee Whitfurrows
and his 6" boner

Matthew L. Martin wrote:
It's 33 degrees with the high expected to hit 42. I just rubbed two full
racks of spares (12.75 #) and put them on the WSM. I replaced the water
bowl with an ECB charcoal bowl and put ~2 gallons of boiling water in it.

The ribs are too big to lie flat, so I skewered the ends together and
put another skewer in to hold them apart. I've added a bit of hickory
and will use some maple, too, before I'm done.

Matthew (It's nice to be smokin' again)



Can we expect some pics on abf?

Wanted to cook on my new WSM, but it is low 30's today and winds are
over 20mph. Possible showers also. This combination does not make good
q'en weather for me. Hopefully next Sunday:-)

I do have a corned point in the oven now.

Happy Q'en,
BBQ

Jack Sloan wrote:

"Matthew L. Martin" wrote in message
s.com...

It's 33 degrees with the high expected to hit 42. I just rubbed two full
racks of spares (12.75 #) and put them on the WSM. I replaced the water
bowl with an ECB charcoal bowl and put ~2 gallons of boiling water in it.

The ribs are too big to lie flat, so I skewered the ends together and
put another skewer in to hold them apart. I've added a bit of hickory
and will use some maple, too, before I'm done.

Matthew (It's nice to be smokin' again)


How about some pics on abf?

Sorry, folks. SWMBO took the camera to our daughter's baby shower. I
might be able to get some of the finished product. Timing is everything:-)

Matthew

F.G. Whitfurrows wrote:

You gonna stack two of those WSM's on top of each other, Matthew? Just
wonderin'.:)


I don't know. I still have the ECBX2 and will likely use that when I
need to do large quantities (it can hold up to 17 5# chickens). I did
take a look at the way the bodies are made. I think that if you don't
use the factory grill holders in the lower body you could easily stack them.

Matthew

Steve Wertz wrote:

On Sun, 14 Mar 2004 15:39:59 GMT, "Matthew L. Martin"
wrote:



It's 33 degrees with the high expected to hit 42. I just rubbed two full
racks of spares (12.75 #) and put them on the WSM.


Spare ribs that are ~6.5# each? Those must be some sort of mutant
pigs. I don't think I've ever seen 'em over 4.5-5 at the very
most.

While the package I bought was the largest they had, there weren't any
that were significantly smaller. These were about 22 inches long, though
the last few inches really doesn't have much in the way of bone.

Yes - pictures please.

I'll see what I can do.

Steve Wertz wrote:

On Sun, 14 Mar 2004 17:21:55 GMT, "Matthew L. Martin"
wrote:


While the package I bought was the largest they had, there weren't any
that were significantly smaller. These were about 22 inches long, though
the last few inches really doesn't have much in the way of bone.


What store was this?

Does everybody else regularly get 6.5lb slabs of spares? I
thought everything was bigger in Texas. Hrmpf.

BJ's Wholesale Club. They are cryovac packages from Swift.

Matthew

Matthew L. Martin wrote:

I was just sittin out on the porch and glanced over at my WSM and saw the
garage door handles I added to the sides of the body. Makes it a lot easier
pickin the body up. I got em from Home Depot. A little influence with a
hammer and they were just the right size. Think I mighta paid $3.50 for em
but it's been a while since I bought em.

Thought you might wanna do the same.
--
-frohe
Life is too short to be in a hurry

frohe wrote:
Matthew L. Martin wrote:

I was just sittin out on the porch and glanced over at my WSM and saw the
garage door handles I added to the sides of the body. Makes it a lot easier
pickin the body up. I got em from Home Depot. A little influence with a
hammer and they were just the right size. Think I mighta paid $3.50 for em
but it's been a while since I bought em.

Thought you might wanna do the same.

Oddly enough I just had to refuel my WSM (it's cold damp and windy) and
found it a tad awkward to lift it by the rim. Any chance of you posting
a picture on a.b.f?

Matthew

Steve Wertz wrote:
On Sun, 14 Mar 2004 17:21:55 GMT, "Matthew L. Martin"
wrote:

Steve Wertz wrote:

On Sun, 14 Mar 2004 15:39:59 GMT, "Matthew L. Martin"
wrote:

It's 33 degrees with the high expected to hit 42. I just rubbed two full
racks of spares (12.75 #) and put them on the WSM.

Spare ribs that are ~6.5# each? Those must be some sort of mutant
pigs. I don't think I've ever seen 'em over 4.5-5 at the very
most.

While the package I bought was the largest they had, there weren't any
that were significantly smaller. These were about 22 inches long, though
the last few inches really doesn't have much in the way of bone.

What store was this?

Does everybody else regularly get 6.5lb slabs of spares? I
thought everything was bigger in Texas. Hrmpf.

-sw

Steve,

Those are probably like the ones I got at Sam's.
Nothing trimmed. On the bone side, there's an extra flap of meat. There is
lots of cartaledge running perpendicular to the ribs. Like I said, little
trimming was done. It's all good meat, so I don't trim it either, just cook the
whole thing.
I don't have the package, but I'd bet that it was over 18# with 3 "racks" in the
cryovac pack. Lots of meat on them ribs.

BOB

Matthew L. Martin wrote:
BOB wrote:

Steve,

Those are probably like the ones I got at Sam's.
Nothing trimmed. On the bone side, there's an extra flap of meat. There is
lots of cartaledge running perpendicular to the ribs. Like I said, little
trimming was done. It's all good meat, so I don't trim it either, just cook
the whole thing.
I don't have the package, but I'd bet that it was over 18# with 3 "racks" in
the cryovac pack. Lots of meat on them ribs.


What he said:-)

Matthew

They were great, too, weren't they?

BOB

Steve Wertz wrote:
On Sun, 14 Mar 2004 17:50:11 -0500, " BOB"
wrote:

Those are probably like the ones I got at Sam's.
Nothing trimmed. On the bone side, there's an extra flap of meat. There is
lots of cartaledge running perpendicular to the ribs. Like I said, little
trimming was done. It's all good meat, so I don't trim it either, just cook
the whole thing.
I don't have the package, but I'd bet that it was over 18# with 3 "racks" in
the cryovac pack. Lots of meat on them ribs.

I always buy the 'untrimed' spares (the only other being the St
Louis cut). The flap of meat on the underside, and about 3-5
inches of meat at the small end with maybe 2-3 pieces of cartilage
running through it and with the chine bone on.

I've just never seen 'em that big. Average is about 3.3lbs.

-sw

Freezer's almost empty, so I'll check and see what they have in a day or two.
I'll do my best to take pictures as they come out of the cryo-vac. But you
might have to remind me.

BOB

BOB wrote:
Matthew L. Martin wrote:

BOB wrote:

Steve,

Those are probably like the ones I got at Sam's.
Nothing trimmed. On the bone side, there's an extra flap of meat. There is
lots of cartaledge running perpendicular to the ribs. Like I said, little
trimming was done. It's all good meat, so I don't trim it either, just cook
the whole thing.
I don't have the package, but I'd bet that it was over 18# with 3 "racks" in
the cryovac pack. Lots of meat on them ribs.


What he said:-)

Matthew


They were great, too, weren't they?


Actually, I over did the woodsmoke. Not enough to say they were bad, but
a bit less smoke would have been much better.

Still, the texture and toothsomeness (ITAW?) was great.

Matthew