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More rib questions

BamabobBamabob Posts: 246
edited 6:16PM in EggHead Forum
I'm sorry to have to ask this but unless I've just overlooked the info with these tired old eyes,I need to know about cook time on some regular spare ribs I've got ready to cook .They are mustared & JJed& wrapped.I cut the racks in half,one half is much thicker than the other,I'm afraid if I do 3-1-11/2 the thin section will over cook. They look to good to ruin now! Thanks for any help.


  • Tim MTim M Posts: 2,410
    Bamabob,[p]You're cooking the first 4 hrs over a deflector or ceramic or both so the temp won't burn the meat. The last part when you go direct is different and you can just place those sections in the "cooler" areas of the grid - the center is the closest to the fire radiation so move the smaller sections to the sides. Stack several of the smaller sections on each other too if you feel the need. [p]Tim
  • SundownSundown Posts: 2,925
    Just finished the same cook you are talking about. Mine were babybacks and one end was thicker than the problemo...Using the 3/1/1.5 they all were MOIST and fell off the bone. Just follow the directions the forum suggests and you'll be a hero.[p]Just started some country ribs with using the same method. Gonna have to do an extra 100 crunches at the gym this week to offset the fat's all worth it though[p]Carey

  • BamabobBamabob Posts: 246

    Tim M,
    Thanks to you and Sundown for the info. Was a lot of help,ribs were great I need to back off about 20 min. worth of time,even cooked a tad long, they were better than any I'd cooked before BGE. Preciate! Bob

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