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Posted

Been out of the country so had a ton of yard work today. Figured I could watch a smoker while I toiled away. I usually 321 baby backs but spares were on sale. First time I ever cooked spare ribs this way. Came out pretty good. 

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Posted
49 minutes ago, BurntOrange&White said:

I been doing the Goldee's method lately(so long as my rack of ribs is some thick'ems). I think it ends up tasting better.

elaborate por favor

Posted
9 hours ago, squib said:

Ok. Intrigued by this Goldie’s method. Any recipes on the glaze/liquid for the rest? He said “lots of sugar.”  

I saw a Bar A video about the same method(I think he learned from Goldees guys) and you can buy the recipe for $5.

Posted
14 hours ago, squib said:

Ok. Intrigued by this Goldie’s method. Any recipes on the glaze/liquid for the rest? He said “lots of sugar.”  

A good sauce plus either ACV or water to thin it out.  Franklin's "Vinegar Sauce" is thin as hell and would probably work.  I have a pretty thin sauce that I've started using based on what I had at Stiles Switch, which blew me away.  Any sweetness is well balanced with savory and heat.

Posted
Just now, dcbc said:

A good sauce plus either ACV or water to thin it out.  Franklin's "Vinegar Sauce" is thin as hell and would probably work.  I have a pretty thin sauce that I've started using based on what I had at Stiles Switch, which blew me away.  Any sweetness is well balanced with savory and heat.

I was thinking the Franklin vinegar sauce as well and add honey to it to make it sweeter

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Posted
2 minutes ago, BurntOrange&White said:

I was thinking the Franklin vinegar sauce as well and add honey to it to make it sweeter

That sauce is so thin it could be in a squirt bottle.  Seems similar to the dipping sauce at Louie Mueller.  

 

Honey or brown sugar would work.  Just add a little at a time.  I usually feel like I don't want sweet on ribs either.  But just a little bit of a thin sauce on top that doesn't gloop things up works really well.  I also don't use sugar in the rub.  So mine are pretty savory and need a little balance to them, which that provides well.

 

I haven't tried the Goldees method.

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Posted
Just now, dcbc said:

That sauce is so thin it could be in a squirt bottle.  Seems similar to the dipping sauce at Louie Mueller.  

 

Honey or brown sugar would work.  Just add a little at a time.  I usually feel like I don't want sweet on ribs either.  But just a little bit of a thin sauce on top that doesn't gloop things up works really well.  I also don't use sugar in the rub.  So mine are pretty savory and need a little balance to them, which that provides well.

 

I haven't tried the Goldees method.

Both the Goldee's and Bar A video I watched said it's very very sweet. Could probably just add honey and apple cider vinegar if the honey makes it too thick because they also say it's a very thin sauce.

Posted

Pork has a natural sweetness to it when it's cooked.  My dry rub for ribs has a little bit of sugar in it, but not much, and it's more than enough.  I loathe any kind of sweet sauce/glaze on a pork rib. It's an immediate hard pass for me.  

 

 

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Posted (edited)
50 minutes ago, utee94 said:

Pork has a natural sweetness to it when it's cooked.  My dry rub for ribs has a little bit of sugar in it, but not much, and it's more than enough.  I loathe any kind of sweet sauce/glaze on a pork rib. It's an immediate hard pass for me.  

 

 

I felt the same way, and I still do for the most part.  But a trip to Stiles Switch where they suggested just a little to compliment the ribs really made me see it as a very light handed alternative when the rub is 100% savory.  I put a little sauce in the wrap, which is cut even further with ACV and water.  Then back on the pit to firm up after I unwrap.  No sauce for the rest of the cook.  Then, when I serve (mine), just drizzle of sauce. 

 

I don't even put paprika in my rub these days.  The nice mahogany color on those ribs above is all smoke.

Edited by dcbc
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Posted
On 6/28/2025 at 8:08 PM, squib said:

Been out of the country so had a ton of yard work today. Figured I could watch a smoker while I toiled away. I usually 321 baby backs but spares were on sale. First time I ever cooked spare ribs this way. Came out pretty good. 

IMG_3123.jpeg

IMG_3124.jpeg

Aren't baby backs 2-2-1 rather than 3-2-1?

 

I'm going to try this Goldee's method soon on some spares I've got in the freezer.

I've long used the following as a mop on baby backs every 15 mins in the last hour:

  • 2 parts bbq sauce (usually use Stubb's Original)
  • 2 parts honey
  • 2 parts apple juice
  • 1 part apple cider vinegar
  • 1 part bourbon or whiskey

Bring it to a boil/simmer on the stove but be careful it will boil quick and if your pot isn't big enough it will boil over the side and create a gigantic sticky-ass mess on your stove.

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Posted

I've been doing them on the recteq lately and they have turned out great and are so damn easy.  I usually do st louis ribs, so I've cut the time back because they don't need as long as spare ribs.  I give them 30 minutes on 250 and then turn it up to 275 for the rest of the cook.

Posted
1 hour ago, C-Man said:

Aren't baby backs 2-2-1 rather than 3-2-1?

Yeah I do more like 2-1.5-0.5 on baby backs.  I also don't do a full 1 hour at the end on spares, it's usually closer to a half-hour.  That's enough time to get them to firm up, without drying out too much.

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Posted
1 hour ago, C-Man said:

Aren't baby backs 2-2-1 rather than 3-2-1?

Yes, I actually do more 2: 1.5: 1

My spares were  2.5:  1.5  : 1

Thanks for the tips on the sauce. 

The the spares were packed in two slabs. So I still have a slab left. Might try the Goldee method this weekend while pool floating

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Posted (edited)
2 hours ago, C-Man said:

Aren't baby backs 2-2-1 rather than 3-2-1?

 

I'm going to try this Goldee's method soon on some spares I've got in the freezer.

I've long used the following as a mop on baby backs every 15 mins in the last hour:

  • 2 parts bbq sauce (usually use Stubb's Original)
  • 2 parts honey
  • 2 parts apple juice
  • 1 part apple cider vinegar
  • 1 part bourbon or whiskey

Bring it to a boil/simmer on the stove but be careful it will boil quick and if your pot isn't big enough it will boil over the side and create a gigantic sticky-ass mess on your stove.

I'd recommend 2-1-1.  2 hours in the foil turned mine a bit mushy last time I went that long.

 

I've also foil boated baby backs with good results.

Edited by dcbc
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Posted

The slice of avocado, some sort of pickle maybe, ranch style beans with a dollop of salsa (looks like pace, not judging), really solid looking tortilla, and a cold one really wrap the ribs up in a nutritional warmth that is hard to describe. Well done. 

I usually do one of Dr. BBQ's method on the BGE and it produces great sweet ribs.  

Posted

I'm usually a no sauce no glaze person but I'll definitely make an exception for spares. I know he's persona non grata but I love that stuff that Champ turned me onto, the Texas Pepper Jelly rib candy. Not nearly as spicy as it should be but just enough and some of the flavor combos were fire. Mango habanero and pineapple habanero, delicious. 

I haven't cooked in a long time, I just talked myself into doing some spares over the Holiday. 

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Posted
4 hours ago, Baboontyme said:

I'm usually a no sauce no glaze person but I'll definitely make an exception for spares. I know he's persona non grata but I love that stuff that Champ turned me onto, the Texas Pepper Jelly rib candy. Not nearly as spicy as it should be but just enough and some of the flavor combos were fire. Mango habanero and pineapple habanero, delicious. 

I haven't cooked in a long time, I just talked myself into doing some spares over the Holiday. 

I've mixed a little sauce with peach jelly and some red pepper flakes or diced jalapenos.  It's a cheap and easy pepper jelly glaze.  It's okay, but I don't do it much these days.

Posted (edited)
On 6/30/2025 at 3:49 PM, LW Goatman said:

The slice of avocado, some sort of pickle maybe, ranch style beans with a dollop of salsa (looks like pace, not judging), really solid looking tortilla, and a cold one really wrap the ribs up in a nutritional warmth that is hard to describe. Well done. 

I usually do one of Dr. BBQ's method on the BGE and it produces great sweet ribs.  

Slice of avocado, some sliced pickled jalepenos, potatoes (not pickles)cooked in butter in a foil pouch, not canned pinto beans with a dallop of La Costa Salsa Casera—but close enough  

I had planned to make potato salad but I got too drunk so i sliced the potatoes and scooped on some butter, ample salt and a lot of pepper and into a tinfoil pouch onto the smoker with the ribs for the last hour. Technique of some old piasanos from back home on the border. Easy and fantastic. Bad lighting made them look pickley

Edited by squib
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Posted

Amusing to see a thread on this. I did the 3-2-1 spare ribs on a pellet grill today after I picked up a package from Costco because they were on sale. They had a peppery rub already on 'em. Added a small bit of Bachan's Japanese barbecue sauce, which I tried for the first time and which isn't sweet at all. Excellent combo. 

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Posted
On 6/29/2025 at 8:14 PM, dcbc said:

I did 3-1-1 last time I cooked spares and was pretty happy with the results.

 

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I've been doing 3-1-1 myself.  I think 2 hours wrapped is a bit too long even at 225.

 

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Posted
4 hours ago, Rip76 said:

I've been doing 3-1-1 myself.  I think 2 hours wrapped is a bit too long even at 225.

 

I agree, unless you really want them falling off the bone. 

Posted
On 6/30/2025 at 7:32 PM, C-Man said:

Aren't baby backs 2-2-1 rather than 3-2-1?

I'm going to try this Goldee's method soon on some spares I've got in the freezer.

I've long used the following as a mop on baby backs every 15 mins in the last hour:

  • 2 parts bbq sauce (usually use Stubb's Original)
  • 2 parts honey
  • 2 parts apple juice
  • 1 part apple cider vinegar
  • 1 part bourbon or whiskey

Bring it to a boil/simmer on the stove but be careful it will boil quick and if your pot isn't big enough it will boil over the side and create a gigantic sticky-ass mess on your stove.

Yes

Baby Back Ribs 2-2-1

Spare Ribs 3-2-1

Someone posted that years ago on one of the Hornfans/ Shaggy Bevo/ Shaggy Texas/ Surly Horns sites and the laws of science haven’t changed since then.

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Posted
4 hours ago, Rip76 said:

I've been doing 3-1-1 myself.  I think 2 hours wrapped is a bit too long even at 225.

 

I honestly don't cook anything at 225 anymore.

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Posted
4 minutes ago, dcbc said:

I honestly don't cook anything at 225 anymore.

same, I more often than not go high heat.  

since this is about ribs there really isn't a set time  of x-y-z I work with anymore.  smoke uncovered until about 1/2 inch minimum is exposed on every bone.  wrap in foil with a few dollops of butter and a drizzle of honey option for 30-45 minutes.  then unwrapped to finish depending on how wet or sticky you want the bark, sauce optional 

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Posted
38 minutes ago, Hank_Hill said:

What did ever happen to Champ?

Worked the pits at Dozier's for a couple of years, got #51 again, moved to Colorado and isn't cooking.

 

/sorry for all he apparently screwed over.  That sucks

Posted
1 hour ago, Hank_Hill said:

What did ever happen to Champ?

 

42 minutes ago, dcbc said:

Worked the pits at Dozier's for a couple of years, got #51 again, moved to Colorado and isn't cooking.

 

/sorry for all he apparently screwed over.  That sucks

Yeah, that whole thing sucked.  What does #51 mean?  

Posted (edited)
20 minutes ago, Gil Bang said:

 

Yeah, that whole thing sucked.  What does #51 mean?  

He didn't make the Top 50.

 

I will say this, the John Mueller cheesy squash progeny I had at the Galveston place was tits, and I used the picture I took of it and memory to get 85% there.  So I've got that going for me.  Damned loaded baked potato of squash.

Edited by dcbc

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