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Best Spare Rib Process?

coachbdoublecoachbdouble Posts: 18
edited April 2012 in EggHead Forum
cooking for a big group yesterday and did 6 slabs of spares using direct
heat.  i didn't have time to slow and low them, as i did 6 whole
chickens also.  they turned out pretty good, and the people eating said
they were great.  i thought something was missing or could have been
better and that's why i'm asking.  spares can be a little tricky.  i
cook ribs often but am new to the bge.  just trying to find the best
thoughts from the bge community on spare ribs.  thanks in advance.

Comments

  • pezking7ppezking7p Posts: 132
    Are you looking for direct heat recipes for spares?  I've only ever done them 3-1-1, never made a bad batch. 

    I would guess that the "something" that was missing was smoke flavor, and possibly a different texture of the meat due to the faster, direct cooking which doesn't allow enough time for all the collagen break down. 
  • xraypat23xraypat23 Posts: 421
    I do them indirect, 4 hours at 275. Works great every time 
  • ChubbsChubbs Posts: 6,697
    I never foil them. If you have time, 5-0-1 if the best way i have found. throw on a dry rub first. I use dizzy dust. Cook them indirect for 5 hours. Then baste on bone suckin sauce and cook for 1 more hour. They will be extremely moist and tender but will not fall off the bone which is the way I like them. I go 250 dome.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • I never foil them. If you have time, 5-0-1 if the best way i have found. throw on a dry rub first. I use dizzy dust. Cook them indirect for 5 hours. Then baste on bone suckin sauce and cook for 1 more hour. They will be extremely moist and tender but will not fall off the bone which is the way I like them. I go 250 dome.
    same
    Keeping it Weird in the ATX
  • Mighty_QuinnMighty_Quinn Posts: 1,878
    My process is the same, but I usually go 6 hours before basting....I like them closer to falling off the bone.
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