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Pork Spare Ribs

toothpicktoothpick Posts: 154
edited 8:37PM in EggHead Forum
Did my first spare ribs on Sunday. Just used brown sugar and salt for the rub and then slathered on some Sweet Baby Ray's Vidalia Onion sauce. After about 6 hours at 225 we just started eating them right off the
Egg, so we decided to pull the rest off and eat up with some slaw and beans. A big thank you to MountainGriller for his help! I always forget to take photos of the food on the plate. I seem to have other things on my mind . . .




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  • The ribs were outstanding! I hope if I hang around toothpick long enough, I will learn something
  • Wow, look how clean and drip free that gasket is. That'll change over time:)

    Your ribs look nice! Spare ribs are my favorites.
    Knoxville, TN
    Nibble Me This
  • I'm working on breaking everything in! Thanks, they were mighty tasty. I didn't do anything like foil wrapping, but I understand that helps them "fall off the bone" better. Any suggestions?
  • I used to foil mine but lately have found I do just as good without foil. Foil does make them tender because they steam for a while but it's easy to overcook them that way.

    I do like to trim my spares St Louis style. It doesn't make them taste better, that's just a preference.

    Suggestions? HAVE FUN! Cook a lot and make mistakes! That's half of the fun:)
    Knoxville, TN
    Nibble Me This
  • Thanks for the tips! Great blog.
  • Very nice
  • 2Fategghead2Fategghead Posts: 9,623

    Good job! I love cooking spare ribs just as much as I love eating them. :P

    I got BBQ sauce on my gasket cooking ribs and never cleaned it off. Well after the cook was over and the egg cooled down I lifted the lid and the the gaskets were stuck together. Well I had lifted the dome so much I stretched the gaskets and had to replace them. Two lessons in one day was my reword. Tim :ohmy:
  • Oh man. Thanks for the valuable lesson there. I love this forum for that reason alone.
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