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Spare Ribs

edited 6:34AM in EggHead Forum
Here are the finished Ribs. I think they were cooked too long. They fell off the bone and were not chewy. I cooked the tips as well and took them off at the 2 hour mark and were cooked just right. The Dome temp went up to 280.

I guess it is true, cannot cook by time but by temp and/or feel. However, at what point can the ribs be cooked where they have some chew to them, temp-wise ?

Would 3 or 4 hours be too short of a time at 250 ?


Thank you for everyone's help. Will use for future cooks.



  • 2Fategghead2Fategghead Posts: 9,623
    Cut a bone off and eat the meat off from it at about 4.5 hours and go from there.

    If you continue to cook spares and use the bend test with the tongs you will eventually get a system. Wish you well.

    I love my spare ribs. ;)
  • EGGARYEGGARY Posts: 1,222
    Can I do that test sooner, like 3 1/2 hours or 4 hours ? I understand at anytime but I am looking for a certain "chewyness".

    Thanks for all your help. Every cook is in a work in process. In other words, I am still learning.

  • transversaltransversal Posts: 719
    Aren't we all.......
  • 2Fategghead2Fategghead Posts: 9,623
    By all means. Take a bite then put it back if you don't like it. Do what ever it takes to learn. You will get a system down eventually. ;)
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