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novice chef- need more help

edited 11:45AM in EggHead Forum
I posted down below yesterday and got great suggestions (this is a great site for novices like myself) anyway i bought some pork spare ribs last weekend and had some trouble.
1. the rub, after cooked, was too much, we tasted a lot more of the rub than the meat.Q. how thick a coat should i put on the ribs? this is probably an own preference, but any suggestions.
2. the meat was too tough (edible), but tough. Please keep in mind that i'm cooking for my kids so i'm a little nervous about having it undercooked.Q.What is the best temp inside the egg to keep and how long should I cook them, what is the best low and slow time.
3. I had a lot of extra meat not on the bones, but around the slab when brought out of the packaging, please excuse this novice question, but is that edible? maybe cut for appetizer :) or just trash.
I'm going to try again with the ribs this weekend. I would really appreciate any suggestions and again thanks for the few post from yesterday.

Comments

  • The Naked WhizThe Naked Whiz Posts: 7,780
    alan pope,
    When I do ribs, I use the 3/1/1.5 method, or a variant of it. 3 hours indirect at 250 degrees, 1 hour in foil indirect at 250 degrees and then 1.5 hours out of the foil indirect at 250. That's a total of 5.5 hours, so there is no need to worry about undercooked meat. You can adjust the time in the foil up or down to adjust the tenderness. Tell us what you did so we can make suggestions.[p]TNW

    The Naked Whiz
  • The Naked Whiz,
    thanks very much and i will let ya'll know.

  • Prof DanProf Dan Posts: 339
    The Naked Whiz,[p]Do you do spare ribs the same way you do baby backs?[p]Thanks!
  • The Naked WhizThe Naked Whiz Posts: 7,780
    Prof Dan,
    I don't know if I'm supposed to, but yes, I do. :-)[p]TNW

    The Naked Whiz
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