Cook 11 - Aussie Spare Ribs
14th March, 2015 04:35 PM by BBQ Phil
Ribs ... one of the thing I see a lot of American's smoke and technically speaking, I'm not much of a rib guy, probably because they've always been sloppy to eat and little meat on the bone. However, these are Aussie Spare Ribs and what sort of pitmaster would I be if I didn't try them.

So, it started with the rub. I figured I'd go with something sweet and used the following:-

1 Tablespoon of Black Pepper
1 Tablespoon of Salt
3 Tablespoons of Brown Sugar
3 Teaspoons of Cumin
3 Teaspoons of Paprika

I was going to add some Chilli Powder, but my wife doesn't like it hot, so I thought, let's keep it simple. At 11am, the rub went on and then the ribs went back into the fridge. At 1:15pm, they came out of the fridge and I left them out to get to room temperature, whilst I started up the fire and the ribs went on about 2:10pm.

About 30 minutes later, my wireless probe in the potato started going nuts, beeping and flashing. When I got to the BBQ, the ribs looked like they were cooked already. I don't know what my cook temperature is, as I don't have a rangehood temperature gauge yet, but I'm guessing it was hot. I then foiled up the ribs and spritzed them with lots of apple cider vinegar. My wife had a candy thermometer that went up to 300 F, so I tried it on the Smokey Joe and it said about 220F (~104 C), which isn't that hot I thought. At 3:35pm and a temp of 235F (~113C), I spritzed the ribs again.

At 4pm and a temp of 260F (~126C), I spritzed again. At 4:20pm, I took the ribs off to rest.

Unfortunately, when it came time to eat them, they were a little burnt. Okay ... a lot burnt. There were some bits of meat under all the charcoal that tasted alright, but mostly burnt and so my wife didn't like them at all.

Ribs fail.