Baby Back Spare Ribs on the BGE?

lhousesoccer

We have a hankering for ribs on the BGE tomorrow night, so on the way home from work I stopped at my butchers and he was completely out of the normal baby back ribs I buy from him.  All he had were what he called "Danish" baby back ribs.  The package says they are "spare ribs".  They look noticeably thinner and the bones are shorter.  He said they taste great, and super tender and flavorful.  But I'm worried about not cooking them right because of their size.  I was planning on smoking them over indirect with the 2-2-1 method.  5 hours seems like it would turn these things into charcoal.

Anyone have experience cooking these type of ribs on the BGE?

Thanks

 

dmchicago

Maybe some variation of the 2-2-1. 

11/2-11/2-30?

toothpick or bend test for the win. 

RRP

Here you go...
https://www.simplymeatsmoking.com/meat/what-are-danish-ribs/

lhousesoccer

RRP said:

Here you go...
https://www.simplymeatsmoking.com/meat/what-are-danish-ribs/

Interesting. The bottom line of that article is basically - don't smoke them because it will dry them out.  Damn.  We really wanted to fire up the BGE this weekend!

pgprescott

lhousesoccer said:

RRP said:

Here you go...
https://www.simplymeatsmoking.com/meat/what-are-danish-ribs/

Interesting. The bottom line of that article is basically - don't smoke them because it will dry them out.  Damn.  We really wanted to fire up the BGE this weekend!

I’d go 1.5 then wrap. Maybe 45-1 hour in wrap. This will eliminate the drying effect. It’s hard to dry out food in the egg anyway. Take them out of the wrap at 203 IT and just tack up the surface and or sauce. No more than 15-20 minutes probably. They will cook fast. I would shoot for 250-275 pit temps too. 

lousubcap

Being contrarian here I would go with a no wrap cook at 250-260*F.  Figure around4-5 hours +/- depending on total weight/ rack but trust the toothpick test for the finish.  Once close (some but minimal resistance), sauce and bone side up for 5-10 minutes or so (based on the char), then bone side down for the finish; probes smooth and clean between the ribs.  FWIW-
Your ribs and your call.  Enjoy the cook wherever you land above all, have fun.

RRP

lousubcap said:

Being contrarian here I would go with a no wrap cook at 250-260*F.  Figure around4-5 hours +/- depending on total weight/ rack but trust the toothpick test for the finish.  Once close (some but minimal resistance), sauce and bone side up for 5-10 minutes or so (based on the char), then bone side down for the finish; probes smooth and clean between the ribs.  FWIW-
Your ribs and your call.  Enjoy the cook wherever you land above all, have fun.

4 to 5 hours??? Nothing like pork jerky for supper!!! LOL

pgprescott

RRP said:

lousubcap said:

Being contrarian here I would go with a no wrap cook at 250-260*F.  Figure around4-5 hours +/- depending on total weight/ rack but trust the toothpick test for the finish.  Once close (some but minimal resistance), sauce and bone side up for 5-10 minutes or so (based on the char), then bone side down for the finish; probes smooth and clean between the ribs.  FWIW-
Your ribs and your call.  Enjoy the cook wherever you land above all, have fun.

4 to 5 hours??? Nothing like pork jerky for supper!!! LOL

Not sure he saw that they are like miniature riblets. They look real small or this guy has huge hands 😁