Spare Ribs anyone?

FatDog

I have just experienced my first bad cook on the egg (about 2 months into the whole eggsperience now). I wanted to do some babyback ribs on Sunday but my local Sam's had only spare ribs so I thought ... why not ...[p]Well, I did a rack and a half using 3/1.5/1 at 325*. The ribs were both tough and very greasy. I have a rack and a half left to cook and want them to be much better than these. Any suggestions will be appreciated.

Car Wash Mike

FatDog, I quit cooking spares about 3 years ago, tough to beat babybacks.
When I did cook spares, it was a 5 hour minimun cook at 225-250 indirect with drip pan on top of placesetter.
I never foil any ribs because I just don't see a need for it. I know a lot of people do. Just every cook, it is your preference. Good luck next time.[p]CWM

Nature Boy

Howdy FatDog,
My friends, family and I have been real happy with the spares I have cooked. We've been doing pretty well with them in competition also, so the judges like them too. I have cooked a bunch of both babies and spares, and while back ribs are nice, I can't see spending double for them. [p]Have you tried cutting spares down to St. Louis style?? Did you trim down most of the exterior fat??[p]I vote for giving spares another go. Also, 5.5 hours at 325 with 1.5 of that in foil sounds like a bit too much cookage...but i wouldn't think they be tough and fatty...just a bit dry and falling apart. Are your thermometers all calibrated?[p]Good luck with the second round. Yell with any questions!
Cheers
Chris

FatDog

Nature Boy,
Sounds like I need a quick butcher's education. What are St. Louis style ribs and how do you cut spares to get them?

Unknown

FatDog,[p]I vote for you to try again.
The first ribs I cooked were a disaster but the last few times have been great.
Remove the membrane. (A must)
Paint them generously with plain old mustard, place them in a zip lock bag, refrigerate over night.
I use a rib rack, place setter and drip pan.
I try to maintain a temperature of 240.
The last I cooked were taken up at an internal temperature of 170 degrees. It took a little over 5 hours.[p]Fun and great eating.[p]Best of luck. [p]Kyle[p][p][p][p]

RhumAndJerk

FatDog,
My Thanksgiving Eve meal was a rack of spare ribs. The reason is that spare ribs should be about the simplest thing to cook. The less you mess with them the better they turn out. [p]First off all, I prefer fresh ribs to frozen ribs. I think that freezing affects the moisture and texture of the rib meat. As stated, I removed the membrane. I applied a generous coating of Coarse Grind Dizzy Dust. Now for the simple part, I rolled the ribs up and hold the rack together with about 6 bamboo skewers so that it kept a cylinder shape with the large and down. [p]For a single rack of ribs, I prefer to my small egg. I get the temp to about 180, a chunk of pecan and a chunk of red oak on the fire. I stood the ribs up directly on the grill and closed the lid. I set the time for 5.25 hours. For the first half hour or so, I have the bottom vent open all the way and the daisy wheel almost completely closed. I keep this configuration until the dome temp gets to 225 at which time I close the bottom vent and adjust the daisy wheel to keep the temp constant.[p]Now for the most important step: Do NOT open the dome lid until you are ready to take the ribs off. Just keep an eye on the temp. On average, the ribs probably get cooked between 225-250 and at those temps the ribs can even sit for an extra half hour on the egg with out a problem. If you must look at the ribs, pull the daisy wheel off and look inside with a flashlight.[p]I have not tried this method on my larger eggs, simply because I rarely cook more than one rack of ribs. Part of the reason that I feel the Small BGE cooks a single rack of ribs so well is the closeness of the dome to the meat. The radiant dome heat allows for the even cooking. By this method, as long as I get started by 1 PM, I know that everything will be ready for dinner and I can get a ton of work around the house done because I know that I do not have to worry about cooking. [p]I also agree with Chris on Spares vs. Baby Back. When a rack of Baby back ribs cost 4.29 a pound, I would rather eat steak.[p]Hope this Helps,
RhumAndJerk[p]