Spare Ribs?

greenmachine

There are so many ways to prepare and smoke spare ribs.  Seems like every where I look people have different plans.  Who's got the best way?

paulheels

Try a few different methods. Find the one you like to cook and you think tastes the best and use that one.



Paul

Ragtop99

Best is in the eye of the beholder.  I like simple and effective.  For me that is: 
Remove membrane. 
Add a little rub; I don't bother with mustard.
Cook indirect for 5 hrs or so at 250 - 275 with no peeking, no liquid.  Just some foil to protect the stone/placesetter.
Sauce last hour indirect at 300* - 325*

Changing to direct with the sauce would be ideal for blackening, but that means pulling out a hot stone/placesetter and BBQ sauce dripping in the Egg.  Clean up is easier this way.

Chubbs

+1 Ragtop

greenmachine

Thanks!  I'll give it a try today.  It is a total mess to try to switch to direct in mid-cook. 

Do you find your coals have enough gas to bump up to 325 after smoking for five hours?

Ragtop99

Do you find your coals have enough gas to bump up to 325 after smoking for five hours?

Absolutely.  I'll open the bottom vent fully then open the lid and start applying the sauce.  i'll set the daisy wheel holes to fully open and close down the lid which will allow the temps to climb, but won't let it get much above 350* if I walk away.  It does take 5 - 10 minutes to get up there depending upon where you're starting from.  If you are in a hurry and don't mind tending it, you can leave the bottom vent fully open and the daisy wheel off and it will come up a little quicker.  Just keep an eye on it when it starts to climb.  I'm guessing that even if it hit 400* by accident for a few minutes, its not the end of the world, but I'm not experimenting with my ribs. 

thebtls

http://eggheadforum.com/profile/discussions/18781/thebtls

XLentEGG

Best is in the eye of the beholder.  I like simple and effective.  For me that is: 
Remove membrane. 
Add a little rub; I don't bother with mustard.
Cook indirect for 5 hrs or so at 250 - 275 with no peeking, no liquid.  Just some foil to protect the stone/placesetter.
Sauce last hour indirect at 300* - 325*

Changing to direct with the sauce would be ideal for blackening, but that means pulling out a hot stone/placesetter and BBQ sauce dripping in the Egg.  Clean up is easier this way.

I stay indirect for the last hour during saucing. I just crank up the heat and sauce them. Makes a real nice glaze. Since I foil for an hour before glazing, all that I have to do is open the foil and get to saucing.

greenmachine

I did the ribs pretty much like you guys said.  Rather than messing with direct, I just cranked up the temp.  My brother in law gave me some wicked good charcoal and I bet the temp went from 200 to 350 in about five to ten minutes. 

The ribs were the best I've done, so thanks for your suggestions guys.  The sauce caramelized perfectly but there wasn't a half inch of carcinogen on the bottom of the ribs. 

I also did some beans.  I started with a big can of bush's beans and threw in some molasses, real maple syrup, an onion, and a few other random spices.  The day before I did the beans I had smoked some sausage thick cut bacon.  I also had some leftover pulled beef from a roast I had done on the egg, and I threw that in there too.  The beans were really good!

Hillbilly-Hightech

@greenmachine - CONGRATS!!!  Sounded like a WINNER of a meal!!! 

BTW, I know I'm a tad late to the discussion, but the following link shows my results w/ St. Louis Style Spareribs:

http://eggheadforum.com/discussion/comment/1159237#Comment_1159237

So next time maybe I'll try some of the variations I've read here!!