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First shot at spares

BigCBigC Posts: 36
edited August 2012 in Pork
I absolutely can't wait to get these going on my Large BGE. Am thinking indirect at 250 for +/- 4 hours.  Question: Once they take all the smoke they can, should I wrap in foil to continue the cook? If so, how do you know when it's time?
Appreciate any guidance, critiques, etc...and I promise to post the after pics as well!!

Comments

  • BuckeyeBobBuckeyeBob Posts: 669
    edited August 2012
    A lot will do the 3-2-1 method. 3 hours on the grill, 2 hours wrapped in foil with some apple juice or other liquid (not a lot though) and some brown sugar, honey, etc. finally 1 hour unwrapped and back on the grid to firm up the bark and also to sauce for the last 20 minutes or so. I find the last hour sometimes is much shorter based on how done they are. As for doneness, you will see the meat pull back from the bones fairly significantly and this indicates doneness In addition, you can tell by the flex of the rack As it gets done, it will be flexible and the meat will crack at the surface. Check this page out. Lots of good info. http://amazingribs.com/tips_and_technique/are_they_ready.html Good luck though.
    Clarendon Hills, IL
  • BigCBigC Posts: 36
    Thanks so much Buckeye!
  • LitLit Posts: 6,731
    I do a 3.5-1-1. It all depends on your preference. If you foil them for 2 hours they will completely fall off the bone when you bite into them. Foil for 1 hour and they will just pull from the bone in the bite your taking. Both ways will come out good.
  • lousubcaplousubcap Posts: 14,933

    Here's a great link for Eggcellent spares info-

    http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html Welcome and enjoy the journey.

    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.
  • LitLit Posts: 6,731
    I may be wrong but I don't think those are spares. They look to be st Louis style which I guess are spares but they have the end meat flap with no bone trimmed off.
  • lousubcaplousubcap Posts: 14,933
    ;Lit-great observation and I'm sure your are right. That written-the OP should still check out the playingwithfire link.  It has lots of great cooking info-
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.
  • njlnjl Posts: 865
    edited August 2012
    Even St. Louis cut spares will take closer to 6 hours at 250F indirect if you don't foil at all.  Raise the temp, and you can reduce the time.

    Go much hotter, and you can do an hour of smoke, an hour foiled with some liquid, half an hour of sauce, and be done.
  • Little StevenLittle Steven Posts: 28,786
    They look like back ribs from here. Bone all the way to the end. 4 hours won't get them done at 250*. Maybe 4 1/2 or 5

    Steve 

    Caledon, ON

     

  • CanuggheadCanugghead Posts: 6,018
    @LS Niagara?
    canuckland
  • BigCBigC Posts: 36
    Had to buy from the grocery store (Central Market). Said "spares" but seemed small so I assumed they were already trimmed? Live and learn :)
    Thank you all so much for the feedback...Enjoying the journey!
  • BigCBigC Posts: 36
    I think we did OK for our first run...Thanks again to everyone for the great info/tips/etc...
  • BuckeyeBobBuckeyeBob Posts: 669
    How did you end up cooking them?
    Clarendon Hills, IL
  • BigCBigC Posts: 36
    3-2-1...Didn't use apple juice but used butter, honey and light brown sugar...They fell off the bone a bit too much (trying to get them to a good bite mark) but the flavor was fantastic.
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