Turbo Spar Ribs

Brisket_Fanatic

Decided to give these a try, probably caused myself issues as I know you aren't supposed to put a drip tray in but old habits are hard to break and was trying to prevent the bottoms from cheating. Any who at 350 bone side up for 1 hour, rotating 180 at 30 minute marks then bone down for an hour, checked bend test, fail, meat temp was 175, two more hours before passing test and temp of meat was 203. The flavor was good and really liked the char taste but I think I'll stick with low and slow. Big slab almost five pounds Tossed on a steak for the kids as they didn't want ribs two days in a row. Time for sauce, this time blueberry chipotle sauce Just about done! Passed Delish - never tire of wibbies Happy Easter everyone! Menu today is whole chicken basted with garlic butter and 3 pears wine and supper will be traditional brown sugar glazed ham with green bean casserole, croissants and strawberry rhubarb crisp with vanillar Ice Cream!

WeberWho

I hear you with the drip pan. The plate setter just isn't wide enough for the ribs. So I cut down the corners of the drip pan and spread it apart to help deflect the heat a little. Who knows if it will help any. Ribs on the parents egg today.

Your ribs look great unfortunately )

Brisket_Fanatic

@WeberWho?‌ - Thanks - I only use a drip pan cause I think it keeps the underside from getting tough and chewy, always use the AR So nothing hangs over.