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Pork sparerib question?

smbishopsmbishop Posts: 1,867
edited 5:15AM in EggHead Forum
I am cooking spareribs today but did not trim St. Louis style and forgot to pull off the membrane. Any serving suggestions?

I am cooking indirect at 375ish, spraying with apple juice/vinegar every hour. Thinking 6 hours...

This is 3 hours in:

008-40.jpg
Large, Small, and a LOT of Eggcessories!  Southlake, TX

Comments

  • Grandpas GrubGrandpas Grub Posts: 14,226
     
    Cook as normal, trim after the cook and serve as you normally do.

    Looks good so far.

     
  • smbishopsmbishop Posts: 1,867
    Will do! Looking forward to my first attempt...
    Large, Small, and a LOT of Eggcessories!  Southlake, TX
  • gdenbygdenby Posts: 5,590
    There's a now retired great BBQ'r, Billy Bones, who never bothered to remove the membrane. He said he did ramp the temperature all the way up to 400 at the end to burn them off. I've never tried. But untrimmed racks cook in the same way trimmed, just a little longer.
  • smbishopsmbishop Posts: 1,867
    Thanks!
    Large, Small, and a LOT of Eggcessories!  Southlake, TX
  • Nature BoyNature Boy Posts: 8,448
    Howdy Scott
    Decent chance it will be cooked down to almost nothing. Serve as normal. Wish I was in Washington state right now! Not just to eat ribs, but cuz it's over 100 here in Virginny.

    Enjoy your meal!
    Chris
    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
  • smbishopsmbishop Posts: 1,867
    It's a balmy 68 right now. Day filled with overcast, rain and bbq! Cooking the corn right now...
    Large, Small, and a LOT of Eggcessories!  Southlake, TX
  • golfguygolfguy Posts: 105
    Make sure you post pics of the finished product!
  • Nature BoyNature Boy Posts: 8,448
    When I was in Washington last year I remember the locals telling me (selfishly) to spread the word that it rains all the time out there! Enjoy the balmy weather!
    Chris
    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
  • smbishopsmbishop Posts: 1,867
    011-36.jpg

    013-31.jpg
    Large, Small, and a LOT of Eggcessories!  Southlake, TX
  • CrazyHarryCrazyHarry Posts: 112
    They look good! I'm going to cook spare ribs tomorrow -- any advice or suggestions? I normally cook baby backs, so this will be new for me.

    You cooked yours at 375ish? That's a little hotter than normal, right?
  • jaydub58jaydub58 Posts: 2,104
    Scott, looks like you really aced the spare ribs, they look great!
    I have done a lot of St Louis-trimmed spares, but not untrimmed as you've done. Now I'm envious and need to try them.
    Vey well done!

    :cheer: :cheer:
    John in the Willamette Valley of Oregon
  • smbishopsmbishop Posts: 1,867
    I meant to say 275ish, I will edit the post...They were really good. Not cutting them St. Louis style added a lot of fat to the finished product. But, I timmed after the cook as was suggested. I am going to grind up some of the left overs and try first time ABTs tomorrow!
    Large, Small, and a LOT of Eggcessories!  Southlake, TX
  • smbishopsmbishop Posts: 1,867
    Thanks John!
    Large, Small, and a LOT of Eggcessories!  Southlake, TX
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