Monday Spare Ribs

Basscat · July 2014

I may have outdone myself...

Dizzy Dust, Peach and Pecan, glazed with Blues Hog/Blues Hog Tennessee Red. 5.5 hours, 250ish-290ish. They were pretty wonderful....

fusionhq · July 2014

Those look awesome!! I'm having trouble understanding why my ribs fall apart after 4-5 hours @250. @cazzy‌ 's don't, yours didn't....What am I doing wrong??!! They are not "pull" from the bone, but fall all apart!

Basscat · July 2014

All I can think is maybe your thermometer is off, have you calibrated it? My usual rule for bite through tender ribs is 5 hours for loins and 6 for spares, but this was a small rack of spares.

fusionhq · July 2014

I calibrated to be sure before last cook...dead on. The ribs are FANTASTIC and moist, but just fall off the bone. @Basscat‌ sorry didn't mean to derail your thread, just saw your temp and time and was like WTF!!! ha

tulocay · July 2014

Great looking ribs.

Biggreenpharmacist · July 2014

@Basscat‌
What kind of grid is that?
And awesome looking ribs!

Nanook · July 2014

Nice cook!

Basscat · July 2014

Biggreenpharmacist said:

@Basscat‌ What kind of grid is that? And awesome looking ribs!

It's the BGE Medium cast iron grid. On the platesetter, legs up.

Biggreenpharmacist · July 2014

I just bought a cast iron grid but mine doesnt look like the bars are that wide.

Basscat · July 2014

Mine's kind of old, the bars are tapered, one side flat, the other side pointy, newer ones may be different, I don't know. I use the other (pointy) side for grill marks on steaks and stuff.

Biggreenpharmacist · July 2014

Ahhh. I just bought mine and hvnt even really looked at it. I bet the other side is flat. Im a dumbass.

Biggreenpharmacist · July 2014

But most of yall knew that already.

Dawnl · July 2014

Nice, very nice!

Monday Spare Ribs

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