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
Finishing up the Pork Spareribs
Options
Deluca
Posts: 148
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
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
-
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."
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 -
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.
-
http://www.eggheadforum.com/index.php?option=com_recipes&Itemid=71&func=detail&id=1207
This is the KING of ribs!!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 -
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... -
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... -
What's the tong bend test?
-
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 -
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
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! -
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
http://www.youtube.com/watch?v=PpJxnnVOLiM
FAQ - Tips & Helpful Information put together by Grandpas Grub
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=950178&catid=1
How to post a picture on the forum - Using Photobucket - Visual Guide by Gator Bait
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=687889&catid=1
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
- 163 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
- 312 Health
- 292 Weight Loss Forum