Pork Spareribs

Bordello

Ribs are my worst cook and I have just bought 3 1/2 lbs. of Pork Spareribs. (not babybacks)
Was thinking Dizzy's Red Eye Express for a rub ( I do have most of the other ones so am open to suggestions) [p]Inverted plate setter, drip pan, grid and then the ribs directly on the grid. Can I do these and have em come out O.K. without using foil or what do you suggest. I am willing to use the foil but would like to keep it simple. LOL Old age is here. Hee,Hee,heeeee.[p]Any idea about how long????[p]Thanks,
New Bob

Car Wash Mike

New Bob,
225-250 indirect with placesetter. Cut the slab in halve so none of the meat overhangs. I would cook at least 5 hours and probably go for 6.[p]CWM

BGE Pit Crew

New Bob,[p]I am doing psr's right now. I am direct with extended grid for appx. 3 hrs. turning every 45 mins. will brush with bbq sauce (Danny's Bald Headed) the last 15-20 mins. I prefer the inderct method you talked about, but the wife dosen't want to eat too late. When I go inderect, I egg for 4 hrs. turning every 45 mins. at 250-275 degrees. Currently I am direct at 200-220 degrees. Hope this helps.[p]Keep smokin, DK

thirdeye

New Bob,[p]Spareribs come from the belly of the hog, they are a little fattier and less tender than loin back ribs, but they have more flavor. They take a little longer to cook and many do foil 'em for that reason.[p]For 3# and up slabs, I usually trim the tips and the skirt off to cook separately, peel the membrane, trim any excess fat, coat with rub, paint on mustard, then add more rub. Using your setup, at 240* grate temp, plan on about 5 or 6 hours. [p]If you want to use foil, pull them at 3 hours, add some liquid (apple juice, beer, diluted sauce,etc) and return for an hour or so. Remove from foil and return to firm them up a little. If you are into sauce, add it during the last few minutes.[p]~thirdeye~[p]

SnowEgg

New Bob, Thirdeye is right on. Three hours at 250-260 dome indirect with a drip pan (no water), then into a covered foil pan with apple juice (sometimes I coat mine with honey too!)for 1.5hrs or so, then finish with your sauce. I have had to use a spatula to get them off the grate before. They are wonderful! You will NEVER pay the ridiculous price for boney, meatless babybacks again once you've had spareribs on the EGG.[p]This is a picture of a slab going on.
[p]They were slathered in plain mustard with a heavy coat of Raging River. Mmmmmmmmmmm.[p]Good luck, and cheers![p]Scott

guavawood

New Bob,[p]Hi, I like to do ribs for 4 hours smoke low and slow with only Hawaiian salt rub. NO PAR BOILING! Then I throw them on a different grill 10 minutes each side, after slathering them in my secret sauce, crisping the edges and carmelizing the sauce. Then we eat! If I make too much I freeze the smoked meat and just throw it on the grill with sauce another day for that just smoked flavor with less work and time. Of course I use a few chunks of guava wood for flavor...[p]Good luck![p]Greg
[ul][li]Guava Wood[/ul]