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spare ribs--Help!
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glenn
Posts: 151
I was just wondering if someone can help me with my adventure with spare ribs? I have about 15lbs to cook up for Sundays NASCAR race. What rub should I use? I have John Henery's Texas Pig Rub and Sugar Maple Rub, I also have Bad Byron's Butt Rub,can any of these be used? What Flavor wood chips should I use? What temp to use? How long to cook them and what temp the meat should be? Are there any store bought barbecue sauces that are good on the ribs? Should I leave the membrane on or pull it off? Direct heat or indirect? I am lost when it comes to ribs, I have cooked alot of food on the egg, but never ribs.
Comments
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Cook ribs for 3 hours at 225° grate. Raise the temperature of the cooker to 250-275° grate. Peek every half hour to monitor doneness. Ribs will be finished when fairly brown in color and the meat has pulled down the long bones at least 1/2 of an inch (usually another 1 to 2 hours). Remove from cooker and sauce both sides before cutting individual ribs. [p]
Basic Cooking Procedure #2:
Cook ribs for 3 hours at 225° grate. Many folks wrap ribs in foil at the end of 3 hours, adding some liquid (apple juice, beer broth etc.) and returning to the cooker for about an hour, then unwrapping and back on the cooker until finished. This is called a 3-1-1 technique. The foil time steams the meat tender. [p][p]Try different rubs to see what suits you.[p]A mix of cherry & pecan or cherry & guava are my favorite woods on pork.[p]I like to baste or mop after the second hour, every 30 minutes with a apple juice, cider vinegar, wooster & corn oil mix.[p]If you are into sauce, add it the last 15 to 30 minutes.[p]
Happy Trails~thirdeye~Barbecue is not rocket surgery -
thirdeye,
[p]Hey stranger!![p]You comming to Ed's in September?[p]Evans
I spent most of my money on good bourbon, and bad women...the rest, I just wasted!!
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