Bull Spare ribs

[NBK]

Made some pretty good spare ribs last night. Both rubbed with various products and each mopped with a different glaze.

One rack mopped with Blues Hog Tennessee Red (vinegar base) and the other rack was finished with Beijing sauce (hoisin sauce, dark sesame oil, honey, habanero and Sriracha). The Beijing was very spicy.

The Bull has been a nice tool. I have had it about a year now and could not be happier with it's performance. Coupled with the ThermoWorks Signals and it is a pretty stable pellet smoker.

It didn't suck.

 

[Jim6820]

Nice photo documentation. The ribs look great. Nicely done.

 

[Pops]

Looks good, I like to think of the mustard as a rib tattoo...

 

[C. Keeper]

I've never wrapped ribs in paper. I gotta give it a try. Thanks!

 

[sdynak]

Making me hungry! .. Looks great.

 

[Roaniecowpony]

Made me hungry enough that I started my own. 180f for an hour, 275f for 4hrs. I just "wrapped" them. 350f from here on. Guessing 35-45 minutes to tender.

 

[Johnshac]

Looks awesome

 

[DesertRat]

Those are beautiful!