Best Spare Rib Process?

coachbdouble · April 2012

cooking for a big group yesterday and did 6 slabs of spares using direct
heat. i didn't have time to slow and low them, as i did 6 whole
chickens also. they turned out pretty good, and the people eating said
they were great. i thought something was missing or could have been
better and that's why i'm asking. spares can be a little tricky. i
cook ribs often but am new to the bge. just trying to find the best
thoughts from the bge community on spare ribs. thanks in advance.

pezking7p · April 2012

Are you looking for direct heat recipes for spares? I've only ever done them 3-1-1, never made a bad batch.

I would guess that the "something" that was missing was smoke flavor, and possibly a different texture of the meat due to the faster, direct cooking which doesn't allow enough time for all the collagen break down.

xraypat23 · April 2012

I do them indirect, 4 hours at 275. Works great every time

Chubbs · April 2012

I never foil them. If you have time, 5-0-1 if the best way i have found. throw on a dry rub first. I use dizzy dust. Cook them indirect for 5 hours. Then baste on bone suckin sauce and cook for 1 more hour. They will be extremely moist and tender but will not fall off the bone which is the way I like them. I go 250 dome.

The Cen-Tex Smoker · April 2012

I never foil them. If you have time, 5-0-1 if the best way i have found. throw on a dry rub first. I use dizzy dust. Cook them indirect for 5 hours. Then baste on bone suckin sauce and cook for 1 more hour. They will be extremely moist and tender but will not fall off the bone which is the way I like them. I go 250 dome.

same

Mighty_Quinn · April 2012

My process is the same, but I usually go 6 hours before basting....I like them closer to falling off the bone.

Best Spare Rib Process?

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