Turbo St Louis Spares question

dmchicago

Picked up a rack of Spares at Central Market today. No time for low 'n slow so I want to turbo them.

A few searches leads me to believe approx. 2 hours +/-???

Foghorn

Yep.  Bend and/or toothpick test should work and let you know when they are truly done.  Probably 2 hours +/- 15 minutes.  Make sure the heat from below is well-blocked with a drip pan.

dmchicago

Foghorn said:

Yep.  Bend and/or toothpick test should work and let you know when they are truly done.  Probably 2 hours +/- 15 minutes.  Make sure the heat from below is well-blocked with a drip pan.

10-4

blind99

sounds good.  I like to take the membrane off for turbos, it gets too crispy and dried out for my liking. and I make my own rub for them so there's no sugar to burn.  can you tell I've burned some along the way?

dmchicago

Rubbed & Ready!

dmchicago

BOOM!

2:15 minutes. 

Pork Crack. 

Gamecockeggman

Looks good!

BGnogin

@dmchicago what temp?

dmchicago

The Egg bumped between 350 - 390. 

These ribs are fuc@ing amazballs. 

YukonRon

Right on dude, my faves!

dmchicago

Ron

i have come to the conclusion that spares will be my go to rib. 

Had backs last week spares tonight. 

No comparison. 

bhedges1987

dmchicago said:

Ron

i have come to the conclusion that spares will be my go to rib. 

Had backs last week spares tonight. 

No comparison. 

I agree.  Spares > Baby backs... But... different strokes for different folks!

Ladeback69

bhedges1987 said:

dmchicago said:

Ron

i have come to the conclusion that spares will be my go to rib. 

Had backs last week spares tonight. 

No comparison. 

I agree.  Spares > Baby backs... But... different strokes for different folks!

It depends on where you get them.  Most of the time there is more meat on a spare,  but I have found very meaty baby backs before especially with Duroc pork.  They usually take them off the membrane before packaging.  

@bhedges1987, Hen House runs buy one get one free some times on ribs during the summer on Duroc ribs, but they run about $7 bucks a pound so it works out to be about $3.50 a pound or so.

I prefer full spares myself and trim them to St Louis style.  Some times I cook the rib lets I cut off and some times I save them for a later date.

Theophan

bhedges1987 said:

dmchicago said:

... i have come to the conclusion that spares will be my go to rib. 

Had backs last week spares tonight. 

No comparison. 

I agree.  Spares > Baby backs... But... different strokes for different folks!

I've never had baby backs, believe it or not, only spares, and, in recent years, St. Louis cut spares.  I've loved them so much that I've just never had a lot of incentive to try baby backs.  I need to try it, sometime.  I also feel like I ought to try the 3:2:1 method or something along that line at least once just to see whether I like it or not.  I love my ribs so much cooked without foil that, again, I just haven't had much incentive to do something that is extra work that I'm not convinced I'll like better.  Still, I ought to try each, sometime.

YukonRon

I have tried both, spares and baby backs. I enjoy them both, but my absolute favorite is spares, turbo or low and slow, naked or rubbed or sauced or smoked or any combination thereof.
I hate to admit this, to show my gluttony, but I will always do two or more racks, one just for me, usually an experiment, and the others for the rest of my tribe.
We will never go out to eat at rib places anymore. They are just too good at home.

Theophan

YukonRon said:

I have tried both, spares and baby backs. I enjoy them both, but my absolute favorite is spares, turbo or low and slow, naked or rubbed or sauced or smoked or any combination thereof.
I hate to admit this, to show my gluttony, but I will always do two or more racks, one just for me, usually an experiment, and the others for the rest of my tribe.
We will never go out to eat at rib places anymore. They are just too good at home.

Gluttony is one of my own besetting sins, and I'm NOT a small guy but I don't think I could eat a whole rack of spares.  Maybe if I didn't eat anything else, but I usually do.

My very favorite ribs, so far, have been the "Bourbon-Glazed Ribs" from the Smoke and Spice book.  I like variety, have done a few others, but usually either just put on a rub and smoke them plain, or I do that "Bourbon-Glazed Ribs" one.  I don't always want a sauce, but man, that sauce is good!  Someone posted the recipe here, I'm pretty sure, if anyone wants it.

YukonRon

I typically feast all day, picking a bit here and there as the day rolls on.

Foghorn

Great cook.  Well executed.

blind99

slam dunk!