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Pork spare formula

ChubbsChubbs Posts: 6,701
edited February 2012 in EggHead Forum
Got two racks of pork spares on the egg. One hour in. Apple chips and stabilized 250 dome. So question is, what is your favorite formula?

4-1-1 is what I was planning to going with. No foil, foil, bone shuckin sauce. I am wanting to try something different so I am all ears... Or eyes...
Columbia, SC --- LBGE 2011 -- MINI BGE 2013

Comments

  • fishlessmanfishlessman Posts: 19,633
    the 1 hour foil stage you want to go by feel, check them at 45 min in, and let them go longer til the ribs are looking a little overdone. for spares the general rule is 3 2 1 but the timing of the foil stage is inconsistant, check them. if your using liquid in the foil, cook the ribs meat side down so the meat braises and add the liquid hot to the foil
  • ChubbsChubbs Posts: 6,701
    Thanks. I was planning only one hour in foil because I like them sort of fall off the bone but not really. I was not planning to use liquid in foil. What are your thoughts? Maybe some beer in there :D
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • Ragtop99Ragtop99 Posts: 1,527
    I'm not a fan of foil.  6-0-1. They will just about fall off the bone. 
    Cooking on an XL and Medium in Bethesda, MD.
  • Im with ragtop,But I do a 5-0-1
    LET'S EAT
  • ChubbsChubbs Posts: 6,701
    Thanks. I am with y'all. No foil it is. Easier. Let em ride.....
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • SteveWPBFLSteveWPBFL Posts: 1,307
    What do you do with the big flap on the spares?!?!
  • Steve,

    I just leave it on. To me it's just more meat per rib.

  • Cut it off,Season it and cook it, Nice tasty little morsels

     

    LET'S EAT
  • SteveWPBFLSteveWPBFL Posts: 1,307
    I've always done babybacks so time for a pack of spares from Costco. I couldn't figure out how to get both slabs in the rib rack and in my large. So I trimmed the flap off one and just layed it on the grid with the cut flap and fridged the other. Turned out well but wanted to use the rack with both slabs. Is there a way to do that?
  • Ragtop99Ragtop99 Posts: 1,527
    edited February 2012

    Cut it off,Season it and cook it, Nice tasty little morsels

    same here.  I slice it horizontally into 2 pieces and remove most of the fat before cooking it.  The flap is very low fat and can dry out so I cook it for about an hour and eat it.
    Cooking on an XL and Medium in Bethesda, MD.
  • ChubbsChubbs Posts: 6,701
    Update from ribs yesterday. They were the best I have done yet. I will post pics this afternoon. I went with 5-0-1. So good.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • SteveWPBFLSteveWPBFL Posts: 1,307
    Got the second slab on today, everything the same as yesterday except just left the flap on and draped the slab over the rib rack. Looks like it will be ok.....
  • SteveWPBFLSteveWPBFL Posts: 1,307
    It was ok. Turned out great. 5-1/2 hrs at 250 dome with some cherry smoke, some rub, and homesauced for the last 20 minutes.
  • SteveWPBFLSteveWPBFL Posts: 1,307
    OK, now wundering how to fit two slabs of spares with flaps attached in a rack in a large BGE!
  • ChubbsChubbs Posts: 6,701
    cut them in half and use 4 slats in the rack.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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