FLBentRider Spare Rib experiment #2

[FLBentRider]

I am trying another variation on AB's oven braised baby backs.

Spare ribs, three racks, from Sams. Removed membrane and any fat I could.

Put the following rub on this is for 1 rack:

Dry Rub:
8 tablespoons light brown sugar, tightly packed
3 tablespoons kosher salt
1 tablespoon chili powder
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon jalapeno seasoning
1/2 teaspoon Old Bay Seasoning
1/2 teaspoon rubbed thyme
1/2 teaspoon onion powder

I put this on and put them in a cast iron pan, covered, overnight.
At about 1200, I put the ribs in the OBS with 6 pucks of Hickory, temp control 1/3 from left. I put the cast iron pan, and whatever rub/liquid, back in the fridge.
Along about 1400, I fired up the oven to 210 and put the cast iron pan, covered with foil, in.
1430 saw the pucks done.

I made up a braising liquid: (I used 3x this recipie as well)
1 cup white wine
2 tablespoons white wine vinegar
2 tablespoons Worcestershire sauce (I leave this out, allergic to anchovies)
1 tablespoon honey
2 cloves garlic, chopped
Microwave 1 minute on high

Put the ribs in the cast iron pan, added the wine/honey/garlic mixture, covered with foil, set oven for 3 hours @ 250.
At the 1.5 hour mark I rotated the racks in the pan, top to bottom.
In another 1.5 hours I will remove the ribs to FTC, and put the pan on the stove, bring the drippings to a boil, and reduce it down to a sauce.
Then I will baste the ribs with the sauce, put under the broiler to carmelize a little, and serve!

[FLBentRider]

Out of the Oven:


Makin' the sauce:



They were Good. Next time, I will add an hour to the oven time and reduce the salt in the rub.

[westexasmoker]

FL I got ribs on the smoke right now...those look great!! I've still gotta pull mine for the oven....might not make it for tonight (be fab for tomorrow), dang they better make it...I gotta have ribs now!!!  Thanks FL!

C

[Gizmo]

Nothing better than a great looking rack except one with all that garlic on it.  Yumm.