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1st Time Spares Question

danv23
danv23 Posts: 957
edited May 2015 in Pork
I threw these on at noon with hickory and cherry chunks (smells incredible) with cosmic cow and fresh cracked pepper @ 275.  Drip pans full of apple cider vinegar.  With baby backs they go about 5 hours and i start checking them at 4.5 hours.  What about these? Will they be longer or shorter cook time?  Thanks!



The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.

Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos. 

Cumming, GA

Eggs - XL, L, Small

Gasser - Blaze 5 Burner

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Comments

  • SGH
    SGH Posts: 28,891
    I find when all things are equal, spares usually take about 55-65 minutes longer than BB's. This is especially true if you do not remove the flap and head bone. If you remove the flap and head bone, it's usually just under a hour longer. If you do not remove then it's usually a tad over a hour longer. Good luck with the ribs and have a great Memorial Day weekend. Standing by for the finale. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • lousubcap
    lousubcap Posts: 34,206
    edited May 2015
    Should run longer-I generally see about an extra hour for the spares.  Enjoy the flap-meat cooks treat along the way.
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • danv23
    danv23 Posts: 957
    SGH said:
    I find when all things are equal, spares usually take about 55-65 minutes longer than BB's. This is especially true if you do not remove the flap and head bone. If you remove the flap and head bone, it's usually just under a hour longer. If you do not remove then it's usually a tad over a hour longer. Good luck with the ribs and have a great Memorial Day weekend. Standing by for the finale. 
    I got them at Costco, Swift brand - 3 in the pack, and i couldn't find any flap.  The were essentially rectangles so I assumed it had been removed and threw them on.  Hopefully that wasn't stupid of me, but again, 1st timer here.

    The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.

    Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos. 

    Cumming, GA

    Eggs - XL, L, Small

    Gasser - Blaze 5 Burner

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  • lousubcap
    lousubcap Posts: 34,206
    Sounds like you got the already "St. Louis trimmed" spares.  No worries-enjoy the cook and eats.
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • SGH
    SGH Posts: 28,891
    danv23 said:
    I got them at Costco, Swift brand - 3 in the pack, and i couldn't find any flap.  The were essentially rectangles so I assumed it had been removed and threw them on.  Hopefully that wasn't stupid of me, but again, 1st timer here.
    Brother if the flap is on them it won't hurt a thing. I'm one of the old timers that loves the flap meat. I do not remove it unless I'm cooking for presentation. Other than that I leave it on. It's a real treat my friend. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • SGH
    SGH Posts: 28,891
    I can't see the under side of them, but just looking at how the are "squared up" it would be my guess that they are pretrimmed. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • TnJed
    TnJed Posts: 118
    danv23 said:
    What about these? Will they be longer or shorter cook time?  Thanks!


    This is a very complicated case... You know, a lotta ins, a lotta outs, a lotta what-have-yous. And, uh, a lotta strands to keep in my head, man. Lotta strands in old Duder's head.
    “All normal people love meat … You don’t win friends with salad.” - Homer Simpson
    http://griffinmotors.blogspot.com/
    https://instagram.com/griffin_motors/ 
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  • danv23
    danv23 Posts: 957
    edited May 2015
    TnJed said:
    danv23 said:
    What about these? Will they be longer or shorter cook time?  Thanks!


    This is a very complicated case... You know, a lotta ins, a lotta outs, a lotta what-have-yous. And, uh, a lotta strands to keep in my head, man. Lotta strands in old Duder's head.
    Phone's ringin' dude.  THANK YOU DONNIE.

    Do you have any, like, promising leads??  Leads?? I'll check with the boys down at the crime lab.  They got us working in shifts!!

    The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.

    Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos. 

    Cumming, GA

    Eggs - XL, L, Small

    Gasser - Blaze 5 Burner

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  • danv23
    danv23 Posts: 957
    edited May 2015
    SGH said:
    I can't see the under side of them, but just looking at how the are "squared up" it would be my guess that they are pretrimmed. 
    Pulled the package out of the trash and they were called "St Louis Style", so I'm with you on pre-trimmed based on your post.  Thanks!!!

    The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.

    Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos. 

    Cumming, GA

    Eggs - XL, L, Small

    Gasser - Blaze 5 Burner

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  • GaBGE
    GaBGE Posts: 556
    I'm also cooking St. Louis style for the first time today. Mine were also pre cut but I did notice a "flap" of meat on the back side. Didn't know if this was normal or not. Should I have cut it off? I left it on.
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  • Jeepster47
    Jeepster47 Posts: 3,827
    @GaBGE ... not uncommon to find it on the St Louis cut.  You can leave it on, or cut it off. 

    I like to cut it off, dust it with some rub, and throw it on the grill.  I rotate the ribs at 3 hrs, to get more even cooking, and baste with sauce at 5.5 hrs.  If cut off, the flap is done early and makes a nice snack during one of those trips under the dome.

    Washington, IL  >  Queen Creek, AZ ... Two large eggs and an adopted Mini Max

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  • danv23
    danv23 Posts: 957
    Thermodynamics work differently on my XL.  Yes, calibrated dome thermo and calibrated BBQ GURU.  In fact, both read 275.  Anyway, I turned them 180 degrees at 2:20pm.  Just took a look at 3:09pm.. Sure looked done.  Used a thermopen and found 180 center ribs and 200 exterior ribs.  Dialed back to 250.  Wasn't expecting this.  Did the bend test and no cracks in the skin so they still aren't there, but I pulled off some meat from the ends.  WOW.  Tasted like VERY moist bacon.  I really like bacon.  


    The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.

    Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos. 

    Cumming, GA

    Eggs - XL, L, Small

    Gasser - Blaze 5 Burner

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  • SGH
    SGH Posts: 28,891
    PM sent. If you need, call 228-627-5400. Name is Scottie.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • danv23
    danv23 Posts: 957
    For anyone following, after talking with Scottie we decided to stack them.  I took the smallest one which was in the center and made a Big Mac.  Big spare bottom, small center, big top (the one with the least pullback on the bone). Took it down to 225 for the moment.  As you can see, the bottom one was done on the end!!



    The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.

    Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos. 

    Cumming, GA

    Eggs - XL, L, Small

    Gasser - Blaze 5 Burner

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  • DoubleEgger
    DoubleEgger Posts: 18,211
    Looks good. They usually take 6hrs at 225+/- . At your temp you can shave off an hour +. Don't sweat the small stuff and keep that lid closed. You'll be fine. 
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  • danv23
    danv23 Posts: 957
    DoubleEgger said:
    Looks good. They usually take 6hrs at 225+/- . At your temp you can shave off an hour +. Don't sweat the small stuff and keep that lid closed. You'll be fine. 
    10-4 brother.  Enjoy the lake.  I'd sure love to be out on Lanier today!!

    The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.

    Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos. 

    Cumming, GA

    Eggs - XL, L, Small

    Gasser - Blaze 5 Burner

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  • SGH
    SGH Posts: 28,891
    @danv23- Brother it was a pleasure speaking with you earlier today. Glad all turned out well.  Standing by for the picnic shoulder.  

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • danv23
    danv23 Posts: 957
    OK folks, a little late but better than never.  Turns out the spares did NOT have the tips removed as I had thought.  You will see the cross bones in the photo below, and then after separation.  Anyway, they were done on time, 6pm, and they were kick ass.  After that was done, I headed over to a neighbors who is a new egger to show him how to cook a butt, and when I got there he had bought a picnic which I have never cooked.  Thanks again to @SGH, who talked me through temps and such.  The neighbor wanted it done at noon, so I set the guru @ 300 degrees, ramp mode on, food set to 187 degrees, and it went on at 10pm (9.25lbs).  It was flashing DONE at 11:30am and he sent me the attached pic.  Needless to say he was blown away.  So, SGH, I paid it forward as we all do here.  Thanks again for looking!



    The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.

    Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos. 

    Cumming, GA

    Eggs - XL, L, Small

    Gasser - Blaze 5 Burner

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  • DoubleEgger
    DoubleEgger Posts: 18,211
    Glad to hear everything was a success. @SGH is a class act. 
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  • danv23
    danv23 Posts: 957
    DoubleEgger said:
    Glad to hear everything was a success. @SGH is a class act. 
    Thanks for your post/help as well!

    The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.

    Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos. 

    Cumming, GA

    Eggs - XL, L, Small

    Gasser - Blaze 5 Burner

    · Share on FacebookShare on Twitter
  • SGH
    SGH Posts: 28,891
    Glad to hear that it all turned out well my friend. Again, it was a pleasure speaking with you. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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