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Spare Rib HELPPPPPPPPPPPPP

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EggHeadinFlorida
EggHeadinFlorida Posts: 892
in EggHead Forum
Just put some nice pork spare ribs on the Egg, indirect, 250 deg. Been on for 2.5 hrs and the internal temp is already at 180 deg! From what Ive read, these ribs take 5-6 hrs depending on temperature. I was planning to have them ready for dinner tonight, but did not think they would be done 3hrs early. Am I missing something here?
XL bge, Mini max & 36 BS Griddle.
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  • EggHeadinFlorida
    EggHeadinFlorida Posts: 892
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    Here is what they look like.
    XL bge, Mini max & 36 BS Griddle.
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  • Little Steven
    Little Steven Posts: 28,817
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    Is the meat tender? I don't cook ribs to a temp, more to the texture.

    Steve 

    Caledon, ON

     

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  • henapple
    henapple Posts: 16,025
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    Bend test and not temp. Maybe the toothpick test. If the get done just ftc them. No worries.
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • cazzy
    cazzy Posts: 9,136
    edited March 2014
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    Don't temp check ribs...just let them get happy. Just looking at them, they're a lil over 2 hours away from being done. Since you cut them in half, do the toothpick test.
    Just a hack that makes some $hitty BBQ....
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  • EggHeadinFlorida
    EggHeadinFlorida Posts: 892
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    Did the tooth pick test. On the upper half when looking at the picture, the tooth pick went in with very little resistance. The lower half had a bit more resistance. The upper half is NOT as meaty, so Im thinking its closer to being done than the lower one?
    XL bge, Mini max & 36 BS Griddle.
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  • grege345
    grege345 Posts: 3,515
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    Is the bend test accurate when you cut the ribs in half @Little Steven ? If it were me I'd FTC. And put them back on 1 hour before dinner. Depending on when dinner is
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

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  • EggHeadinFlorida
    EggHeadinFlorida Posts: 892
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    FTC is what? Foil right? LOL LOL 

    I was wondering also about the bend test with a slab cut in half

    XL bge, Mini max & 36 BS Griddle.
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  • lousubcap
    lousubcap Posts: 32,403
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    FTC-foil, towels and cooler to hold the cooked meat til time to eat.  You can easily run  four hours if you eliminate the dead air space with towels (as long as the cooler is a reasonable size).  Not @Little_Steven and don't pretend to be but for me the toothpick test is the way to go on racks that are cut in half.  
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • EggHeadinFlorida
    EggHeadinFlorida Posts: 892
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    THX! I was right .33% LOL
    XL bge, Mini max & 36 BS Griddle.
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  • henapple
    henapple Posts: 16,025
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    If one side is cooking faster..turn the ribs around or put foil under neath the fat side.
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • grege345
    grege345 Posts: 3,515
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    I was gonna say FTC is For Takeout Call ...-...-.... Lol
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

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  • EggHeadinFlorida
    EggHeadinFlorida Posts: 892
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    I just sprinkled some brown sugar on them and a little bit of Parkay butter. I'll wait another 30 to 45 minutes for that stuff to settle in and then I'll pull the ribs and foil them. Dinner is set for another 2.5 hrs lol
    XL bge, Mini max & 36 BS Griddle.
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  • henapple
    henapple Posts: 16,025
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    They'll ftc that long easily
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • EggHeadinFlorida
    EggHeadinFlorida Posts: 892
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    Should I FTC the slabs individually or wrapped them together?
    XL bge, Mini max & 36 BS Griddle.
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  • Little Steven
    Little Steven Posts: 28,817
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    I didn't say bend test or toothpick test. I don't do half racks and I don't foil. I only make ribs when I have a lot of people to cook for. I usually just sacrifice a rib and see how much resistance there is to puling it out if it pulls out the way I want it to they're done, if it doesn't I leave them on longer. I move mine during the cook from back to front and vive-versa. 

    Steve 

    Caledon, ON

     

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  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
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    I doubt this will help you much at this point but 5-6 hrs. for spare ribs at 250* sounds like a long time to me. I would have said 3-4 would do the job.

    I'd probably just wrap both slabs together but can't really see why it would matter either way. I'm not sure I've ever needed to FTC ribs,

    I'm sure they're going to be great regardless!
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
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  • EggHeadinFlorida
    EggHeadinFlorida Posts: 892
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    Just pulled them off! Tooth pick slid in and out like a prom queen!
    XL bge, Mini max & 36 BS Griddle.
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