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Pork Ribs, not babybacks... spare - how to cook

Hi Guys,(and Gals),

I defrosted a hunk of pork, not really knowing what it was just marked pork in the package.  Sadly I know they are a rib, but not the babybacks that I typically buy.  My guess is my parents bought them and froze them.  Well now they are mine!  So are these a low and slow type of cook, any help is appreciated.


  • hapsterhapster Posts: 7,431
    Rub them up... go indirect at 350 till they pass the bend test. Once they are really bendy, give them a coating of bbq sauce and another 15min to set the sauce.

  • lousubcaplousubcap Posts: 10,564

    May be country ribs-and a whole different game plan if so. But work the BGE magic-below is a country ribs cook that works well-

    Cook them indirect (250*F) till they are somewhat brown, an hour and a half to two hours.  Wrap them in heavy duty foil, and cook another hour. Open, and test for tenderness. They should be sitting in steaming broth of their own making. If they are starting to fall apart, pour off the juices, and leave them in the open foil pouch-and then they should be ready.  Devour!


    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood
  • SpringramSpringram Posts: 429
    I have a different method...250* dome on raised indirect for 4.5 hours if St. Louis cut, maybe longer if full spares...who knows?

    You know what? All of the great folks on this forum have their way of doing ribs and they all are correct. You really cannot go wrong in the long run using any of the forum suggestions. Depends on your tastes and expectations.  They are all good, no matter what. Just have fun and enjoy and learn what you like best.

    Spring, Texas
    LBGE and Mini
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