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Turbo spare ribs?

KingRoverKingRover Posts: 115
edited April 2012 in EggHead Forum
I saw where @Mickey did baby backs at 350 for 1 hr 40 min.

Would that work for spares if I add some time?

Comments

  • MickeyMickey Posts: 18,688

    i am going to do spares next and just add 15 or so mins. Spares seem to have much better meat on them.

    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • MickeyMickey Posts: 18,688
    Just asking: is there a size between Baby Back and spares or a size bigger than spares?????
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • KingRoverKingRover Posts: 115
    Thanks mickey. I put a 4# rack on at 5. It's at 300 now, I'm bumping it up to 350.
    Just asking: is there a size between Baby Back and spares or a size bigger than spares?????


    Don't think so?
  • spares are the biggest. Trim them down and cut off the "knuckle" and you have St. Louis style ribs. Baby backs are actually a different rib than a spare (from the back, oddly enough). So i guess you could say St. Louis style are in between but they are really just a trimmed down spare.

    Hope this helps
    1- LGBE
    1- KBQ C-60 (The Dishwasher)
    I- Blackstone 36" Griddle
    1- Sweet-A$$ Roccbox Pizza Oven
    1-Very Understanding and Forgiving Wife
  • MickeyMickey Posts: 18,688
    Would they be more meaty
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • spares are the meatiest, then St. Lou, then Baby's
    1- LGBE
    1- KBQ C-60 (The Dishwasher)
    I- Blackstone 36" Griddle
    1- Sweet-A$$ Roccbox Pizza Oven
    1-Very Understanding and Forgiving Wife
  • KingRoverKingRover Posts: 115
    Yeah i trimmed the spares st Louis style. Trimmings just thrown on in foil. No idea what to do there.

    Thinking about flipping, per http://www.greeneggers.com/index.php?option=com_recipes&Itemid=71&func=detail&id=1332

    Maybe even foiling the rack to accelerate.
  • I just did a little digging and wiki says that babys can be meatier than spares but I've always noticed that the spares were much larger and meatier. Might have to buy a rack of each this week and see what's up
    1- LGBE
    1- KBQ C-60 (The Dishwasher)
    I- Blackstone 36" Griddle
    1- Sweet-A$$ Roccbox Pizza Oven
    1-Very Understanding and Forgiving Wife
  • KingRoverKingRover Posts: 115
    Its been an hour, flipped it. No basting though.

    Pic is status post flip
  • eggoeggo Posts: 492
    Baby backs from Sams club are very meaty.
    Eggo in N. MS
  • DuganboyDuganboy Posts: 1,118
    I've done both "loin back ribs" and spares trimmed to St. Louis.  I like the STL and my wife likes the Baby Backs.  Just like most things in Q, different people like different things.
  • KingRoverKingRover Posts: 115
    Took trimmings off after an hour. Tasty, but foil = less smoke
  • KingRoverKingRover Posts: 115
    To be continued tomorrow, with final pics.
  • smokesniffersmokesniffer Posts: 2,016
    Let us know how the "slurping" went.
    Large, small, and a mini
  • KingRoverKingRover Posts: 115
    Let us know how the "slurping" went.

    cont. in a new thread http://eggheadforum.com/discussion/comment/1178810#Comment_1178810
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