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12 replies

Spares - smoked and grilled

FM Former Member
There is something about "black" wet Q that's exceptional, even when it's not great. It's a certain soul feeling that's easy to taste and difficult to describe. Much like being able to instantly recognize whether the blues guitar is being played by a black man rather than a white man. (Controversial stuff, but not said for that purpose).

Anyhoo, most of the best ribs I've eaten over the decades have been wet ribs from black rib joints. Most all were cooked direct from large height from coals, or indirect. Most were "finished" close to the coals and then dipped into sauce or dipped into sauce and then finished close to the coals.

Want to duplicate this process. First, by smoking in CS. Then, by finishing on grill. Need some thoughts on the logistics. If we like our ribs smoked for about 3.5 hours at 225 in the CS, how far back on the smoking time should we start experimenting, figuring that we would finish over hot grill for about five to ten minutes...flipping constantly...grilling just enough to add a very slight crispiness to the outside of the rib meat?

Also, am not sure whether to sauce before finishing on grill, or after finishing. Would like to hear pro and con about both ways.

Double Lazy
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T tomMember
Howdy,Double L.....If you want them sauced, I would cook to your normal preference in the CS, sauce and finish on a medium/hot grill.IMHO this will darken up the sauce without overcooking the ribs,especially if they have been cooled before grilling.........If you are just looking for that mahogany shine, I would finish on the grill with just a spritz of apple juice and brush on a sweet glaze as you are removing them from the grill....Let set 5 mins. and serve....This works well for me. Big Grin
FM Former Member
Tom, nope. I wasn't clear. Want the rib meat edges to have a verrrrry slight crispiness. Do not want the sauce carmelized. So, that puts it in the category of finishing on grill and then dipping in sauce pot? Got a feeling that the dip is quick and immediately before serving.

Double Lazy
T tomMember
Hey,DL....Danny Gaulden has popularized his glaze of equal parts brown sugar,yellow mustard, and apple cider vinegar.....Simmer till all combine and glaze lightly as the ribs are being removed from the grill....After you try it,reduce the mustard if you feel it is too yellow.....As you know, many restaurants prepare and cool the ribs till the rush starts....they then finish as you suggest and glaze at serving.hope this helps. Smiler
FM Former Member
DL...everytime I do spares, I do the regular CS 3.5 hours then let them sit for 5 minutes, toss them on the grill w/sauce and it comes out fantastic. Similar to how one of the soul food Q places in Phoenix does it called Honeybears. MMMMMmmmmmm MMMmmmm good!! I like the ribs w/just enough pull and a slight crispy edge as well.

Big Grin Big Grin
FM Former Member
Tom, "Danny's Glaze" is quite nice. It's especially good when cooking ribs direct. Adds a nice patina and just a tinge of flavor.

I remember when you'd mentioned before that what I was recommending was his glaze. The only problem is that my dad was using a similar glaze in the middle 50s when I was a teenager.

Guess the moral is that there is very little new about Q in this world...only what's new to each of us. Wink

Double Lazy
FM Former Member
Yes & No. The only thing I have figured out is timing is everything. I will put them on the grill and just watch to see how it comes out...I think the key is to not kill it w/sauce. I put a very thin coat of sauce on to get the right texture just before I put them on the grill...then whoever wants to load up on sauce after that, it's up to them. It works for me Roll Eyes Roll Eyes
FM Former Member
DL
This being a day off for both the Companion and me, we loaded up the dogs and took a road trip to Putney, VT - the home of Basketville, USA and Curtis BBQ. Curtis, who bears a striking resemblance to Morgan Freeman. first set-up shop in the mid-60's, next to a Mobil station just off I.91 It's basically an old school bus, and Curtis tending his spares 10 hrs. a day, 7 days a week, 6 months a year.

He works over an open pit of smoldering sugar maple mixed in with some ash. No rub, no mop, just Curtis, his ribs, an old Emerson radio tied to a tree and his pet Vietnamese Potbellied pig who moseys around.

You buy 'em dry or wet. His sauce is a no nonsense ketshup based concoction almost devoid of any sweetness, but packs plenty of tang and heat. Each rib weighs at least 1/4 of a pound...crisp dark bark and sweet juicy meat.

We sat there and pigged down a rack of these monsters along with his albino white potato salad. Took another rack to go for tomorrows dinner.

This guy grills ribs the way Pavorotti sings opera....brought tears to my eyes.
FM Former Member
quote:
Originally posted by topchef:
[qb]
He works over an open pit of smoldering sugar maple mixed in with some ash. No rub, no mop, just Curtis, his ribs, an old Emerson radio tied to a tree and his pet Vietnamese Potbellied pig who moseys around.

This guy grills ribs the way Pavorotti sings opera....brought tears to my eyes.[/qb]


I love a joint with character! Really adds to the eating experience. I had gone to some outdoor thing in Shreveport once where the whole deal was set up like a family boucherie(sp?). Incredible...
FM Former Member
TC, Jan is "demanding" a trip to New England next fall. You can bet that both you and Curtis will be on our list of places to visit.

There's a place in S.E. Missouri where they use those giant pork ribs. There's are very tender, exceptionally meaty...and bland.

We'd love to know where they find such huge pork ribs. For those of you who've never tried them, they are not fatty nor tough, just impossible to find.

Double Lazy

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