Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Spare Rib cook
Options
2Fategghead
Posts: 9,624
I'm having a few dinner guests over today and it's been a while since I smoked some spare ribs.
I got a three pack for $1.59 a pound. My butcher told me they are going up but he gave me a good deal.
Now I need to trim them up.
I wanted to check to see if they would all fit on one grate.
I'll cook some of these trimmings and i'll grind the rest up for another day.
I've got two layers with mustard and home made rub.
I have the egg setup indirect and 240° at the grate it's about 250° at the dome. I have the trimmings on the lower level. I started this cook at 6:30 am and I hope to pull them off at least by 2:pm.
I got a three pack for $1.59 a pound. My butcher told me they are going up but he gave me a good deal.
Now I need to trim them up.
I wanted to check to see if they would all fit on one grate.
I'll cook some of these trimmings and i'll grind the rest up for another day.
I've got two layers with mustard and home made rub.
I have the egg setup indirect and 240° at the grate it's about 250° at the dome. I have the trimmings on the lower level. I started this cook at 6:30 am and I hope to pull them off at least by 2:pm.
Comments
-
Outstanding pics! Did you use any mustard on the ribs before you put the spices on?
EDIT: Just went back and read closer, yup you did use the mustard
Hope you can show us more pics of how they turned out!
Thanks,
Dan -
Very Nice.
-
Looking good so far. I should be able to make it by 2:00 Guess you are trying to have them ready before kickoff.
Man at $1.59 a pound you should have stocked up, just left Sam's and they were $1.77a pound for spares and $2.88 a pound for BB's.
Well I am cooking about 30Lbs of chicken pieces for a friends housewarming party this evening, so I guess I need to go start the fire!!! -
Dan, I lightly rubbed them then I lightly slathered mustard all over them then I laid on the rub kinda heavy. :P
Here is a pic 1.5 hours into the cook. The rub hasn't set yet.
Here is 4 hours into the cook. The rub has set and I lowered the pit temp a little.
My lower grate is cooking a little faster. I already have been nibbling here and there. Is ya drooling yet? :P
-
AlwaysGolf, Thanks a million for checking in with me. You sure are welcome to come and partake.
I want to get some more for the Superbowl and I just wanted to wait a little longer to get some fresh.
Have a good chicken cook. Tim -
Tim, spares look great. Are you planning to sauce at all, if so what sauce do you use?
-
We don't plan to sauce. Although, we will have home made BBQ sauce on the side. Tim
-
Also doing spares today, my first on the egg. Bought from our local shop for $0.99lbs. Had to buy a min of 15lbs, just broke my heart. Let you know how they turn out.
-
Tim, the spares look delicious! Someones in for a special treat.
They look so much better than the first spares I Q'd. The butcher had a special on 50 lb boxes. Being so naive, I bought a box, the first week I bought my egg. Not knowing cow anatomy it took forever to trim (despite the wonderful pics on this forum). After seeing all the posts on spares recently, I'll have to get back in the saddle again.
P.S. Nice collection of spices! -
Rebecca, that would be pork anatomy. The rib hotline is still open when you need help. Even if it takes all day, like it did with another member last year.
Mike -
Looks like you are off to a great start.
Mike -
No wonder I had a hard time! :pinch:
-
AIM BBQ, Wow you got a good buy. Eat well my friend. Tim
-
Rebecca, Thank you. All is good. Tim
Well some of those spices we get fresh from the amish people during the summer. -
Thanks Mike. I'm good so far. I did not know you had a hot line number. You'll have to let me have it so I can call you for moral support. Tim
-
Sweet
Ross -
Like Paul Harvey used to say "And now the rest of the story"
Are ribs turned out great! Lip smacking good! Are dinner guests brought a friend that had never been here before and he told me they were the best ribs he ever had. My head got so big I couldn't walk through the doorway.
Yesterday I asked for some help with this cook so I want to tell all who chimed in thank you. This was not my first spare rib cook but it was my best thus far.
Enjoy the finish pic's.
-
Now those are just plain pretty ribs, Tim.
-
Thanks Ross.
-
Thanks Brad. They did have a nice smoke ring on them! Well I guess there is a few left but only because we just could not eat any more. You know how it is when the food tastes so good you are full but your mouth wants to keep eating! :P :woohoo: Tim
-
Hey Tim!
Nice job on the ribs!! I see you smoked'em on two levels and left the rib rack in the cabinet. -
Good eye Bill. I took your suggestion and the post for spare ribs on thirdeye's post as well as a few pointers from Nature Boy. I have to say if it wasn't for this forum and all the wonderful members I probably would still be struggling with grilling hot dogs! :ohmy:
BTW The ribs on this post were my all time best! :P Thank you Bill and Thank you everybody! Tim
Now do I have room for improvement I say yes but this will be my go to formula for pork spare ribs.
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 164 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum