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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Spare ribs for a change

TNmikeTNmike Posts: 643
edited November -1 in EggHead Forum
OK it really wasn't for a change they just happened to be more of a sale on the spares than the baby backs for the weekend in our area. And the cheap side of me won the selection process. :) I haven't done spares in a while so was just guessing on getting the timing right. Came out pretty good but really really almost too 'fall off of the bone' done. Not much pull at all. One pic of them going on and one coming off. One sauced at the end and one without. Trying to satisfy all the family tastes. As you can see I don't do much trimming just rub and throw them on the BGE. Mike




  • Capt FrankCapt Frank Posts: 2,578
    They look terrific! I am going to do some tomorrow :) :)
  • RRPRRP Posts: 12,837
    I bypassed baby backs for the first time in 11 years of egging for sake of spares on the egg tomorrow - how long, what temp and did you foil? Thanks!

  • TNmikeTNmike Posts: 643
    Ron, I cooked at 250* dome and did foil for a little over an hour after 4 hours but shouldn't have though. After the foil I took them out of the foil and back on for a total cook time of 6 1/2 hours. They were a little too done and would have been better if I had skipped the foiling step. They tasted fine but were just a little too pull off of the bone done for my preference. Used a little apple and cherry for the smoke. I have no idea of why I thought I should foil as I'm not usually a foiler for ribs. If you do like the fall off of the bone ribs the foiling is a great way to get there without drying them out. Mike
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