SPG Pork Ribs?

[ronman451]

I've seen a couple of folks online smoking baby back or St. Louis ribs with just salt, pepper and garlic. One guy spritzed his a few times with duck fat, which sounds awesome to me...

I like the simplicity of the idea and think I'll give it a shot! I intend to leave them dry, no sauce. Maybe some thin vinegar-y sauce on the side... Anyone have experience with SPG pork ribs?

[Kona]

SPG is very similar to Aaron Franklin does with his but he adds a small amount of a couple extra ingredients. Here's part one of the video of him putting the rub together, trimming and seasoning...

[Jaxon]

I haven't cooked 'em like that, but I'm interested in what you find out...

[Kona]

Part 2

[cookiecdcmk]

I just watched his videos on the pork ribs and another on pork butt.  I noticed that he used foil on both cooks, but he uses butcher paper on his brisket.  Just wondered if anyone knows why and which is the preferred method on ribs and pork butt?

[Kona]

Gonna try the Franklin method and see how it goes. Will try to get as close to his process on the PBC as possible. I made his rub and found one of his simple sauce recipes, seems to have the same consistency as what's shown in the video

[Hub]

I've done ribs pretty often with just salt, pepper and a little garlic powder.  This is dynamite in a PBC, by the way but works well in other cooker types, too.  When I do this for "friends and family" type cooks I usually have several popular sauces on hand so my guests can pick what they want. 

[ronman451]

My results turned out pretty darned good! I did half sauced and half unsauced. The unsauced were better, in my opinion. Clean, peppery pork flavor. I won't do them like this all the time, but I'd do this recipe again. Pic below is the sauced batch (with some beef nuggets just for fun).

[Kona]

So I did the process above for the Aaron ribs. I adapted to the PBC as best I could. I used his rub in the video and found what I believe was the sauce recipe of what he used as well. I hung these for 1.5 hours till I got the color I was looking for. I then laid them on the grate, heavily sprayed with apple juice, squirted with sauce then sprayed again with apple juice. Left that for 15 minutes. After that I wrapped. I sprayed apple juice then a layer of sauce on the foil, put meat side down and did the same to the bone side. I put back on the grate for an hour bone side down. It was slightly too long wrapped as they were a little bit overdone for my linking, so I'll back that off next time. These were really good and the pork flavor shines through and complements well with the sauce.

[rwalters]

Those ribs look fantastic!!!

[sparky]

Outstanding.  I'm going to try this pepper rub.  I like easy.

[Pappymn]

Beautiful looking ribs all around


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