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Pork spare ribs - Tell me how

Local family small grocery had pork spare ribs on sale for $1.99/lb. Baby backs were like $4/lb. Bought the spares but have never cooked them. Can anyone offer their proven methods?
Born and raised in NOLA. Now live in East TN.

Comments

  • Chris_WangChris_Wang Posts: 1,253
    edited September 2013
    The world is yours for spares. My personal preference is to trim them to a St Louis cut, remove the membrane, rub em down, and egg them in a 2-2-.5 at 260-270. Some people just go straight through without foiling. It's just whatever you prefer.

    Ball Ground, GA

    ATL Sports Homer

     

  • BYS1981BYS1981 Posts: 2,091
    come on man, at least try out the search function lol
  • GATABITESGATABITES Posts: 1,108
    edited September 2013
    search ribs man, there are multiple methods. pick one and try it out. I have cooked ribs different the last few times i made them. Different cook times/temps, different rubs, more/less foil time, with and without sauce, spicy vs sweet. 

    I would say make at least 2/3 racks at a time and rub them with your favorite rubs and eat away. Most ppl love ribs so invite your friends over and have them critique your food. I make my friend be honest about the grubl i cook. lo
    XL BGE 
    Joe JR 
    Reisterstown, MD
  • henapplehenapple Posts: 14,672
    Gat is right. I tried 5 different methods till I found the way I like them. I usually do this though... Cook 2-3 racks but each one different. I also have a few folks that I cook dinner for in the neighborhood. They buy the meat and I'll cook theirs along with mine. Hell, sometimes I just cook for them. I only ask that they're brutally honest with me. I can't fix it if they don't.
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • RRPRRP Posts: 16,136
    edited September 2013
    image

    spares?

    got to get to bed now, but if you want more info I'll tell you in the morning about these killers from last night!
    Ron
    Dunlap, IL
  • Chris_WangChris_Wang Posts: 1,253
    I can see the smoke ring from here @RRP! Nice

    Ball Ground, GA

    ATL Sports Homer

     

  • GATABITESGATABITES Posts: 1,108
    @rrp - mmmmmm good! just the way i like them, with a little char.
    XL BGE 
    Joe JR 
    Reisterstown, MD
  • GATABITESGATABITES Posts: 1,108
    This is a slab of baby backs and a slab of spares. Both had totally different flavor, but both really good. 
    XL BGE 
    Joe JR 
    Reisterstown, MD
  • lousubcaplousubcap Posts: 6,905
    +1 for trimming St. Louis style (and smoke the flap meat along with the ribs-will finish earlier but great cook's treats, in beans, chili or straight up).  They generally take a little longer than baby backs but the finish indicators are just the same.  FWIW-
    Louisville   L & S BGEs 
  • calikingcaliking Posts: 7,152
    Full rack, untrimmed, 300 -325 dome temp. Takes about 3 hrs usually. No peeking, spritzing, mopping, foiling, flipping, etc.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • henapplehenapple Posts: 14,672
    YouTube trimming the spares. I like to cut them very uniform so that each rib cooks the same.
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • RRPRRP Posts: 16,136
    RRP said:
    image

    spares?

    got to get to bed now, but if you want more info I'll tell you in the morning about these killers from last night!


    Here's my method for these spares trimmed St Louis style:

     Two fist sized hickory chunks in stablized 330 fire with foil covered PS legs up - full slab of spares cut in half - kosher salt, Dizzy Pig Raging River - NO mustard. Let dome drift up to 350 after putting ribs in bone side down for 30 minutes - turn 180 degrees for 30. Flip for 30 turn 180 for 30. Test meat temp between bones with Thermapen. Looking for 196 to 200 - judge from that point for how much longer to reach that temp point. That night I closed bottom and top after painting on 50/50 Blue's Reg and Blue's Tennessee Red - flipped and 20 min they read 201 so I cut, took pic, served  and DEVOURED!!!

    Ron
    Dunlap, IL
  • Check out this link:

    This site has a wealth of information about the science behind grilling and some great recipes to boot. I have tried this rib recipe and it is by far and away the best I have ever had!

    -Josh
    SBGE December 2012 •  XLBGE December 2013 •  Yoder YS640 July
    Location: Jasper, Georgia

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