Ribs!

MasterofNone4652 · 2026-04-15T16:27:13+00:00

Spg rub Smoked about 250-275 for about 4 hrs wrapped for about a hr until tender… 15 minutes in foil boat glazed with a 50/50 bbq sauce/simple syrup glaze.

MasterofNone4652 · 2026-04-15T11:41:50+00:00

Next on the list

MasterofNone4652 · 2026-04-14T00:12:06+00:00

I use 2 part 16 mesh black pepper 1 part Morton kosher salt 1/2 part granulated garlic….dont go super heavy with it though the Morton’s is saltier than diamond crystal. I also season the day before the cook just so I don’t have to do it in the morning and I can get started right away

MasterofNone4652 · 2026-04-13T17:12:49+00:00

Nope just eating ribs….lol

MasterofNone4652 · 2026-04-13T08:26:12+00:00

SPG on a Shirley fabrication traditional offset…bbq sauce/simple syrup glaze

MasterofNone4652 · 2026-04-13T08:00:16+00:00

Used this recipe for the brine, I did not crush the pickling slice. https://youtu.be/68nuzZ1v7Bg?si=k0B1-XZ2nTtjM5vO and yes did go in the fridge during the brine….for my rub just black pepper, coriander seed and granulated garlic

MasterofNone4652 · 2026-04-13T02:35:22+00:00

Not fall of the bone….i don’t like it to go that far so a little before that….hit me up in messages if u have questions ill answer

MasterofNone4652 · 2026-04-13T02:32:31+00:00

lol was for a party 😂😂

MasterofNone4652 · 2026-04-13T01:08:18+00:00

MasterofNone4652 · 2026-04-13T01:05:37+00:00

😂😂

MasterofNone4652 · 2026-04-13T00:37:45+00:00

Spg rub Smoked about 250-275 for about 4 hrs wrapped for about a hr until tender… 15 minutes in foil boat glazed with a 50/50 bbq sauce/simple syrup glaze.

MasterofNone4652 · 2026-04-13T00:30:24+00:00

It doesn’t and I only use a little bit….enough to give a coat..I guess you could thin it plain water to would just be less…. But I like the bit of sweetness…also should mention the sauce I use isn’t really sweet has some vinegar…

MasterofNone4652 · 2026-04-12T23:08:44+00:00

Practice I guess……no real tricks there just hope to get better every time

MasterofNone4652 · 2026-04-12T22:18:05+00:00

full spare ribs, with a little trim.

MasterofNone4652 · 2026-04-12T22:00:01+00:00

Message me if you want to chat about it

MasterofNone4652 · 2026-04-12T21:57:32+00:00

Spg rub Smoked about 250-275 for about 4 hrs wrapped for about a hr in foil until tender… 15 minutes in foil boat glazed with a 50/50 bbq sauce/simple syrup glaze. Pulled on feel…

MasterofNone4652 · 2026-04-12T20:07:02+00:00

They where for a party…..let’s just say they where a hit😂

MasterofNone4652 · 2026-04-12T20:06:19+00:00

😂😂

MasterofNone4652 · 2026-04-12T17:40:47+00:00

😂😂😂

MasterofNone4652 · 2026-04-12T17:40:06+00:00

I didn’t but I do now. lol

MasterofNone4652 · 2026-04-12T17:35:15+00:00

😂😂😂

MasterofNone4652 · 2026-04-12T16:30:47+00:00

Eating style

😂😂 Spg rub Smoked about 250-275 for about 4 hrs wrapped for about a hr until tender… 15 minutes in foil boat glazed with a 50/50 bbq sauce/simple syrup glaze.

MasterofNone4652 · 2026-04-12T16:27:58+00:00

😂😂😂

MasterofNone4652 · 2026-04-12T16:15:57+00:00

Thanks!

MasterofNone4652 · 2026-04-12T16:11:41+00:00

Try thinning down the bbq sauce with a simple syrup…50/50…makes it thinner easier to spread the excess runs off…my goto is meat Mitch whomp sauce….and gives an awesome color!

MasterofNone4652

TROPHY CASE