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Finishing up the Pork Spareribs

DelucaDeluca Posts: 102
edited 10:26AM in EggHead Forum
Hello all!
So I've had some spareribs on for 6.75 hours at around 275 dome. They are still a little tough to poke at. Thinking of pulling them off now and wrapping in foil for about an hour and a half.
I love sauce myself so it's going on. Yes they have a nice rub on them too.
Should I add the sauce now or wait for later?
Any thoughts here would be appreciated!

Thanks

Deluca

Comments

  • cookn bikercookn biker Posts: 13,407
    Have you done the tong/bend test? Don't poke.
    Sounds like it is close to sauce.
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
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    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
  • UGAVETUGAVET Posts: 577
    I would put in foil then sauce after they come out of the foil. If your sauce has much sugar in it and you dont have enough liquid in the foil you could burn the sauce. I speak from experience. I usually foil with apple juice in the foil then put them back on to firm them up a little while i sauce them.
  • cookn bikercookn biker Posts: 13,407
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
  • DelucaDeluca Posts: 102
    Uh-Oh....
    I got too excited and just sauced em up and wrapped them in foil.... It's been 7.5 hours. Wonder if I should pull them off now and wait for the guests to arrive?
    I'm on the left coast and football is still being played. Got folks coming after the game. About an hour from now...
  • DelucaDeluca Posts: 102
    Uh-Oh....
    I got too excited and just sauced em up and wrapped them in foil.... It's been 7.5 hours. Wonder if I should pull them off now and wait for the guests to arrive?
    I'm on the left coast and football is still being played. Got folks coming after the game. About an hour from now...
  • DelucaDeluca Posts: 102
    What's the tong bend test?
  • 2Fategghead2Fategghead Posts: 9,623
    When you pick your slab of ribs up using tongs and they droop over like they are going to break apart they are done. Can you post a pic of your cook? I would like to see pic's of your spare ribs. Did you trim them St. Louis style? Tim :)

    Here is a link to a past spare rib cook of mine.

    http://www.eggheadforum.com/index.php?option=com_simpleboard&Itemid=112&func=view&catid=1&id=892871#892871

    http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=803528&catid=1
  • DelucaDeluca Posts: 102
    Well, i didn't take any pics of this cook. I haven't quite figured out the picture deal here on this forum. I need to figure that out.
    I didn't do anything special to these at all. I just pealed the membranes, through a rub on them, cut each slab into thirds and stood them up in an inverted V-rack. It was an impulse cook and I started pretty late (2:30 pm) so I just wanted to get them on the egg. Figured I'd learn as I go type of thing. Like everything else I've done on the egg.
    I'm going to have to look into doing them St. Louis style. Not exactly sure what that is to be honest.

    The funny thing about the egg and this forum is that my friends think I cook the best ribs ever B) I know I'm still a rookie when it comes to "really" doing ribs. Reading all the info about ribs may not be possible here but that's the best part! I'm going to keep trying different methods until..... Well...... I can't BBQ no more!
  • 2Fategghead2Fategghead Posts: 9,623
    Deluca, Thats cool. I have some other links that may be of intrest to you. Enjoy, Tim

    Trimming a Whole Pork Spare Rib Rack

    http://bbq.about.com/od/ribs/ss/aa010607a_3.htm

    How To trim Spare Ribs for a St Louis Style Barbecue



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