Spares - Turning and Spritzing

Dan in StL

I've got some spares going today. All my rib cooks before have been babybacks and I've stood them up in a rib rack. I've got these guys laying flat, bone side down and just wanted to check with the Brain Trust here on how often to turn and get your thoughts on spritzing. I've got some apple juice I was thinking about hitting them with later in in the cook.

Thanks folks!

Dan

Richard Fl

I leave lid closed first 3 hours at 250, bone side down, mine are indirect, spritz every 30 minutes or so next 2-3 hours turning each time and rotating position on rack as there are sometimes hot spots. Place sauce on last 30 minutes. I don't foil. St louis usually take 5-6 hours for me. Like to use 1/3 apple cider vinegar, 1/3 water and 1/3 apple cider.

http://www.eggheadforum.com/index.php?option=com_simpleboard&Itemid=112&func=view&catid=1&id=755549#755549

Fidel

I don't do either. Meat side up until done. Only thing I add is a brush with melted butter and honey at 4 hours and some sauce at the very end.

I'm simple like that.