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Mad Scientist Spare Ribs

dstearndstearn Posts: 1,558
I tried Mad Scientist 4-1-1 method today for spares. Normally I do not wrap but this method looked promising. Used S&P for the rub, 225 for 3 1/2 hrs then bumped up to 275 for an hour. Wrapped for 30 minutes. Finished by glazing with sauce for 30 minutes. My only problem was that when I raised the temp to 275 it overshot to 290 perhaps due to opening up the egg several times to spray.
The ribs were tender, some ribs were a little over done. Next time I will watch my temps lay off the spritzing.

Comments

  • JohnInCarolinaJohnInCarolina Posts: 20,183
    Those look perfect.  Nice job!
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  • FoghornFoghorn Posts: 8,699
    Agreed.  They look as good as any ribs I've ever seen.

    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

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  • loco_engrloco_engr Posts: 4,750
    sho looks like a good wibbie cook!
    aka marysvilleksegghead, moved to Basehor,KS 2/26/2021
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  • Gr_eggerGr_egger Posts: 71
    Mine are on now. Only hope I can get close to what yours look like. Nicely done!
    Too much time in Portland OR and not enough time on the beach
  • abtaylor260abtaylor260 Posts: 194
    Well they look great! I bet they tasted just as good. I usually wrap for 30 minutes for spares. Lots of fat to cook down. Nicely done sir!
  • Photo EggPhoto Egg Posts: 10,860
    Yea, they look absolutely perfect!
    Thank you,
    Darian

    Galveston Texas
  • jdMyersjdMyers Posts: 613
    You should be proud of those.  What sauce did you use.  
    Columbus, Ohio
  • nolaeggheadnolaegghead Posts: 36,950
    Time and temp is just a rough guideline to follow.  The firm guideline is checking for doneness using a probe to judge tenderness or the "bend test".  Also ensure they are cooked evenly by moving them around. Every piece of meat is different.

    That said, doesn't sound like a total disaster since some were tender. 
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  • dstearndstearn Posts: 1,558
    jdMyers said:
    You should be proud of those.  What sauce did you use.  
    Sienna Sauce Tangy
  • 1voyager1voyager Posts: 1,037
    Those look incredible.
    Large Egg, PGS A40 gasser and way too much Griswold cast iron cookware.

    Somewhere in Colorado.
  • Mark_B_GoodMark_B_Good Posts: 742
    Looks great!

    Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!
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