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Spare ribs....

dougcrann
dougcrann Posts: 1,129
in Pork
All the ribs I have done were foiled. 225*, 3-2-1. More like 3-2-.5. Looking for a ballpark time on not foiling them....but keeping the temperature at 225*.....just wanting to know what time I need to start them....and the beans in my drum....
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Comments

  • MN-Egger
    MN-Egger Posts: 134
    Gonna give some spares a whirl for my first time this weekend. Planning on a 3-2-1 adjusting as the meat dictates. Looking real forward to it. 
    --
    Jeff
    Near Twin Cities, MN
    Large BGE
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  • DoubleEgger
    DoubleEgger Posts: 18,004
    Someone marked this as off topic? 
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  • MN-Egger
    MN-Egger Posts: 134
    Yeah I see a little number 1 in the original post. Was prolly made in error. 
    --
    Jeff
    Near Twin Cities, MN
    Large BGE
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  • RRP
    RRP Posts: 26,027
    DoubleEgger said:
    Someone marked this as off topic? 
    @Beachsmoke did for some reason - perhaps an error he will correct.
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  • SoCalTim
    SoCalTim Posts: 2,158
    dougcrann said:
    All the ribs I have done were foiled. 225*, 3-2-1. More like 3-2-.5. Looking for a ballpark time on not foiling them....but keeping the temperature at 225*.....just wanting to know what time I need to start them....and the beans in my drum....
    Question, how do you plan on keeping your temp @ 225? Temp controller or are you gonna sit next to the egg to keep a 'look-see?'

    225 is probably a 6 hr cook. 275, my preference is about 4.5 and I don't have to keep a constant watch on the temp as the egg 'sticks' very well there.
    I've slow smoked and eaten so much pork, I'm legally recognized as being part swine - Chatsworth Ca.
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  • DoubleEgger
    DoubleEgger Posts: 18,004
    RRP said:
    DoubleEgger said:
    Someone marked this as off topic? 
    @Beachsmoke did for some reason - perhaps an error he will correct.
    How can you tell? I can't tell on the I phone....
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  • MN-Egger
    MN-Egger Posts: 134
    DoubleEgger said:
    RRP said:
    DoubleEgger said:
    Someone marked this as off topic? 
    @Beachsmoke did for some reason - perhaps an error he will correct.
    How can you tell? I can't tell on the I phone....
    Hover the original post and you'll see the off topic symbol and a little number 1, hover over that and you see who made the notation. 
    --
    Jeff
    Near Twin Cities, MN
    Large BGE
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  • SoCalTim
    SoCalTim Posts: 2,158
    DoubleEgger said:
    RRP said:
    DoubleEgger said:
    Someone marked this as off topic? 
    @Beachsmoke did for some reason - perhaps an error he will correct.
    How can you tell? I can't tell on the I phone....
    @beachsmoke is a really cool guy, sure it was just a mistake.
    I've slow smoked and eaten so much pork, I'm legally recognized as being part swine - Chatsworth Ca.
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  • beachsmoke
    beachsmoke Posts: 644
    I must have hit wrong button sorry I'm new at this on phone
    Large egg panhandle of florida
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  • beachsmoke
    beachsmoke Posts: 644
    How do I correct error
    Large egg panhandle of florida
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  • MN-Egger
    MN-Egger Posts: 134
    click on it again
    --
    Jeff
    Near Twin Cities, MN
    Large BGE
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  • RRP
    RRP Posts: 26,027
    Now @jabam has slammed him...
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  • beachsmoke
    beachsmoke Posts: 644
    Did mine go away I can't tell technology challenged 
    Large egg panhandle of florida
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  • RRP
    RRP Posts: 26,027
    beachsmoke said:
    Did mine go away I can't tell technology challenged 
    yes you successfully removed the OT and switched to a Like
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  • MN-Egger
    MN-Egger Posts: 134
    beachsmoke said:
    Did mine go away I can't tell technology challenged 
    It did but jabam hit it as off topic now. 
    --
    Jeff
    Near Twin Cities, MN
    Large BGE
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  • jabam
    jabam Posts: 1,829
    RRP said:
    Now @jabam has slammed him...
    No that was an accident. Big thumbs!
    Central Valley CA     One large egg One chocolate lab "Halle" two chiuahuas "Skittles and PeeWee"
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  • Legume
    Legume Posts: 15,185
    I went 7 hours at 225 last weekend, no foil, no controller, just let them run.  My XL has no prob holding there if I catch the temp on the way up, once it's above that it won't come down without shutting it down for a bit.  They were good.
    Love you bro!
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  • Ladeback69
    Ladeback69 Posts: 4,483
    SoCalTim said:
    dougcrann said:
    All the ribs I have done were foiled. 225*, 3-2-1. More like 3-2-.5. Looking for a ballpark time on not foiling them....but keeping the temperature at 225*.....just wanting to know what time I need to start them....and the beans in my drum....
    Question, how do you plan on keeping your temp @ 225? Temp controller or are you gonna sit next to the egg to keep a 'look-see?'

    225 is probably a 6 hr cook. 275, my preference is about 4.5 and I don't have to keep a constant watch on the temp as the egg 'sticks' very well there.


    @SoCalTim, I pretty much cook my ribs at 275 also and don't foil or use sauce and they come out great in 3 to 4 hours on my XL.  If the wife wants fall of the bone I will foil one slab for her, but prefer no foil any more.  The outcome is good, its just more work and I like simple.  Get the egg going with your choice of wood, lock it in at 275 and put the ribs on for a few hours.  I really don't slow cook much at 225, its usually 250 to 275.  Easier for me to control that way and things get done a little quicker.


    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
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  • SoCalTim
    SoCalTim Posts: 2,158
    @Ladeback69  .. Brother, you and I are on the same exact page.
    I've slow smoked and eaten so much pork, I'm legally recognized as being part swine - Chatsworth Ca.
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  • dougcrann
    dougcrann Posts: 1,129
    MN-Egger said:
    Yeah I see a little number 1 in the original post. Was prolly made in error. 
    Huh? Only 1 in there is in the 3-2-1....in less I don't see it...
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  • dougcrann
    dougcrann Posts: 1,129
    I have  DigiGuru. I can keep it at 225 without it but I prefer using it. On my XL crack the bottom open about a credit card width and set the daisy wheel so the tear drops are barely open. Will run 225, on the grate, until it runs out of fuel.  
    Changed my mind, going to foil them....
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  • Foghorn
    Foghorn Posts: 10,056
    "Changed my mind, going to foil them.... "

    Chicken.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • dougcrann
    dougcrann Posts: 1,129
    Foghorn said:
    "Changed my mind, going to foil them.... "

    Chicken.
    Nope....they were pork....
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  • dougcrann
    dougcrann Posts: 1,129
    No foil....DigiGuru kept it between 220-230*. Took them off right at the 5 hour mark. Probe slid right in. Picked them up, they flexed and cracked. We're very juicy. No more foiling for me...
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  • beachsmoke
    beachsmoke Posts: 644

    I Have never done spare ribs and I don't know why? I always do baby back at 225 dome rubbed in adams rub and dizzy pig about 6 hours membrane gone use apple wood put tinfoil drip pan with about inch of apple juice go for about 2 to 2.5 then take off foil put brown sugar and butter double wrap on for about 1.5 to 2 then unfoil and sauce if people want or don't and take off plate setter and set the sauce or just set them on dry for about 35 min turn out good

    Large egg panhandle of florida
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