June 29Jun 29 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.
June 29Jun 29 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.
June 29Jun 29 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
June 29Jun 29 2 minutes ago, Gil Bang said: elaborate por favor Its in here Edited June 29Jun 29 by BurntOrange&White
June 29Jun 29 TLDW- Cook them til they're done and then foil wrap them meat side down in a gallon of watered down sweet BBQ sauce to rest for an hour.
June 30Jun 30 10 hours ago, TexasHooch said: TLDW- Cook them til they're done and then foil wrap them meat side down in a gallon of watered down sweet BBQ sauce to rest for an hour.
June 30Jun 30 Popular Post I did 3-1-1 last time I cooked spares and was pretty happy with the results. Edited June 30Jun 30 by dcbc
June 30Jun 30 Author Ok. Intrigued by this Goldie’s method. Any recipes on the glaze/liquid for the rest? He said “lots of sugar.”
June 30Jun 30 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.
June 30Jun 30 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.
June 30Jun 30 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
June 30Jun 30 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.
June 30Jun 30 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.
June 30Jun 30 I just think Texans in general are gonna shy away from "sweet" in their 'que. I can handle a sweeter glaze/sauce on pork, though. Seems pretty complementary to me.
June 30Jun 30 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.
June 30Jun 30 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 June 30Jun 30 by dcbc
June 30Jun 30 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. 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.
June 30Jun 30 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.
June 30Jun 30 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.
June 30Jun 30 Author 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
June 30Jun 30 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 June 30Jun 30 by dcbc
June 30Jun 30 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.
June 30Jun 30 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.
July 1Jul 1 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.
July 3Jul 3 Author 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 July 3Jul 3 by squib
July 3Jul 3 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.
July 3Jul 3 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. I've been doing 3-1-1 myself. I think 2 hours wrapped is a bit too long even at 225.
July 3Jul 3 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.
July 3Jul 3 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.
July 3Jul 3 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.
July 3Jul 3 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
July 3Jul 3 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
July 4Jul 4 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?
July 4Jul 4 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 July 4Jul 4 by dcbc
July 5Jul 5 On 7/3/2025 at 4:37 PM, dcbc said: I honestly don't cook anything at 225 anymore. I only do it when I want to take my time and just hangout around the pit for a few more hours. 275-300 is good for everything.
July 5Jul 5 On 7/3/2025 at 7:41 PM, dcbc said: 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. Please share with the class.
July 5Jul 5 46 minutes ago, BurntOrange&White said: I only do it when I want to take my time and just hangout around the pit for a few more hours. 275-300 is good for everything. 225 is pretty much foolproof, that's why it's so commonly used. If you get an odd temperature flare-up at 225 and it gets to 300, no big deal. If you get one at 300 and it spiked to 375, that can be more problematic. So for beginners or folks who don't know their pit that well, 225 works really well.
July 6Jul 6 On 7/3/2025 at 7:42 PM, 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 New Mexico.
July 6Jul 6 On 7/3/2025 at 6:42 PM, 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 Wait, what's the story on him screwing people over? I knew there had to be something sinister with that dude. I went over to 247 back in the day when Bobby started it up and Champkind was a major dick over there. Then on shaggy/here he seemed like a decent dude. Thought it was 2 different people for a while until he verified we was on 247 too on the same name. I never tried his Houston area BBQ simply because I couldn't stand the guy on 247
July 6Jul 6 23 minutes ago, Hermanator said: Wait, what's the story on him screwing people over? I knew there had to be something sinister with that dude. I went over to 247 back in the day when Bobby started it up and Champkind was a major dick over there. Then on shaggy/here he seemed like a decent dude. Thought it was 2 different people for a while until he verified we was on 247 too on the same name. I never tried his Houston area BBQ simply because I couldn't stand the guy on 247 I believe that some shagsters invested in one if his enterprises, and it didn't work out
July 6Jul 6 1 hour ago, Gil Bang said: I believe that some shagsters invested in one if his enterprises, and it didn't work out Didn’t he just take the money and run?
July 7Jul 7 On 7/6/2025 at 12:38 PM, Gil Bang said: I believe that some shagsters invested in one if his enterprises wreath funds, and it didn't work out
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