Country and Spares at the same time??

JohnH12

I planned to cook two racks of spare ribs turbo at 350 pit temp as you folks have discussed in several threads. I was thinking anywhere from an hour and twenty minutes to two hours using the bend test as the final determination.

Now I'm told that some of the guests are bring some country style ribs that they would also like to have at dinner.

My egg is an XL if that makes any difference.

Any suggestions on timing if I stay with the intended 350 pit temp? 

SGH

@JohnH12‌
Not for sure if you are asking about the spares or not. I'm going to presume that you are. The spares will take at least 2 hours to properly render down even at 350 degrees. Usually longer. If they are tiny slabs they may be done a little sooner. But if they are full size slabs you are looking at least 2 hours. As far as the country style ribs. I don't know how thick they are or what cut you have. Shoulder or loin cut? If you can tell me the cut and thickness I can give you a close estimate. Good luck my friend.

JohnH12

Thanks, Not sure of the cut but the ones we've had before were about 2" thick (from Walmart). I always grilled them direct so I don't know what to expect for indirect alongside the ribs. The ribs are full sized with the skirt usually left on. The only thing I usually do is removve as much of the silver membrane as I can, salt and pepper with no sauce.

SGH

@JohnH12‌
Sir you can cook country style ribs cut from the shoulder or loin indirect with excellent results. If they are cut from the butt they don't lend themselves to direct cooking as well as the ones from the loin. They will turn out excellent cooked indirect along side of the spares no matter which cut that they are.