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Spare Ribs

jonboyjonboy Posts: 163
edited 1:47AM in EggHead Forum
1st time on the egg...
I plan on rubbing them down tonight and
starting them tomorrow morning.
Does 225 sound about right for temp?
I was thinking about a dry rub, smoking for 4 hours, maybe a quick spray and 1 hour to complete.
Does that sound right?
Wasnt planning on any foil.


  • BENTEBENTE Posts: 8,337
    sounds about right i usually follow CWM's instructions

    Pork, Baby Back, Car Wash Mike

    As done at 2006 Eggtoberfest! Let me start by saying that this technique is not new or original. There are many like it, so don't think I have this special process.I also cook over 100 slabs of baby backs a year for friends, family and myself. It takes time and patience. Don't give up. I truly baby, my baby backs.

    baby backs
    Dizzy Dust Original
    Cherry or Apple Wood Chunks
    apple juice
    apple cider vinegar (blended with water for 5% acidity)

    1 I use baby backs exclusively.
    2 Remove the membrane, rub bone side with Dizzy Dust Original.
    3 Turn the ribs over, apply mustard, rubbing it in, then apply Dizzy Pig Original covering every part of the ribs. I don't rub in.
    4 I like the ribs to set in a covered dish in the fridge for 4-5 hours before cooking.
    5 Get the egg up to 275. Put the Plate Setter in with Cherry or Apple Wood Chunks. About 3 nice size ones. Near the middle of the fire where they can start smoking but not all at once.
    6 Use a large drip pan inside the Plate Setter with foil. The pan I use had the corners bent in to fit.
    7 The egg will drop in temp. That is okay. Open both vents. Get egg stabilized at 215-225. I like to spritz with 50/50 apple juice - apple cider vinegar (blended with water for 5% acidity) every hour or 45 minutes. Lightly.
    8 Make sure no ribs are hanging over the plate setter. I cut them off and put them on top of the rib rack. These smaller pieces will cook quicker and give you a chance to sample what you are cooking.
    9 I rotate ribs to make sure they are cooking evenly and always make sure there is plenty of air flow between each slab.
    10 After 3 ½ hours if the temp is not up to 275 go ahead and open the vents a little.
    11 After 4 ½ hours start really paying attention not to over cook. I hold a slab in my hands, if it folds in half easily they are ready to sauce.
    12 I pull off all the ribs. Coat with Blues Hog (make sure it has been refridgerated). Put the ribs back on bone side down so the sauce can stick to the ribs. Leave on for 20+/- minutes. Pull off, slice and enjoy.

    Recipe Type
    Main Dish, Meat

    Cooking Tips
    That would be correct Terry. I really start with a dome temp of 210-225. After 3 hours bump up to 250. The last 1/2 hour 275. Close vents, sauce and return. No they aren't complete. Just general ideas. When misting, the temp will eventually get to 250. Then 275. No I don't tell many people. The reason why, they will screw the last part up. It is look and feel. I have cooked so many ribs.

    Recipe Source
    Author: CarWashMike (Mike McKernan)

    Source: BGE Eggtoberfest '06, Car Wash Mike, 10/21/06

    happy eggin


    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

  • jonboyjonboy Posts: 163
    Thanks for the help.
    I'm sure that they will turn out better now.
    Its good to have a GAME PLAN.
    I was thinking i would seperate and try a couple types of spices/rubs.
  • FlaMikeFlaMike Posts: 648
    Sounds about right, although depending on the thickness, you might need to allow an extra hour or so. My last spares took 6 1/2 hrs @ 250 dome. The batch before that (smaller slabs) was done in less than 5 hrs. Go figure!
  • FidelFidel Posts: 10,172
    I'm late to this party, but I have to agree that spares cooked at 225 dome are going to take more than 5 hours. My last spares I did at 240 and they went over 7 hours, and probably could have gone a while longer.
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