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Spare ribs, first time on the grill
JohnfromKentucky
Posts: 439
My wife has baby back ribs down and they are SOO good, but they are done in the oven. Well, these spare ribs were on sale and I thought I would experiment on the egg. I followed the directions in The fundamentals of Smoking book and I wasn't able to trim all the tips off because I don't have the right tool (a good knife...mine are ok, but I need something better...recommendations?)
Anyway, here are the pics. I used Famous Dave's rib rub on top of slathered mustard.
Anyway, here are the pics. I used Famous Dave's rib rub on top of slathered mustard.
Comments
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Ok cook is done. I put butter & honey with apple juice on it and wrapped it twice, putting it back on the egg for around an hour. I took it out and put bbq sauce on it and back on the grill for about 15 minutes and pulled it. It is good, but there are tough parts, mainly the outer part.
How can I prevent this next time? I know you all like the bark, but we are finding that it's not our favorite
pic is before I wrapped it in foil
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Those ribs look great!
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Personally I use the 2-1-1 method (225f) as that seems to be my sweet spot. 2 hours unwrapped, 2 hours wrapped and spritzed with apple juice and last hour unwrapped saucing the last 30 mins. Also don't forget to remove the membrane on the backside. I find ribs pretty easy to cook overall although I have no doubt their will be some here to disagree with my method
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Any knife can be used to trim ribs. Don't overthink it.
If you want less bark, spend more of the cook time in foil.Mountain View, CA -
They look great -- I also have used and really liked the Famous Dave's rib rub -- but I'm not surprised they maybe didn't cook evenly with the untrimmed half appearing much thicker. Lots of ways to get good results with ribs, but toothpick test is best indicator of finish.Stillwater, MN
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Were the edges extending over the platesetter? The edges are hot spots, plus since the ends of the ribs are thinner they'll cook faster.
Edit: saw the picture again and the rib edges are over edge of the platesetter. I like rib racks that keep the ribs on its side. Also, I sometimes cut the ribs in half to fit better. That's when I was using a medium, but now it stock to my XL for ribs -
stv8r said:Personally I use the 2-1-1 method (225f) as that seems to be my sweet spot. 2 hours unwrapped, 2 hours wrapped and spritzed with apple juice and last hour unwrapped saucing the last 30 mins. Also don't forget to remove the membrane on the backside. I find ribs pretty easy to cook overall although I have no doubt their will be some here to disagree with my method"I've made a note never to piss you two off." - Stike
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JohnInCarolina said:stv8r said:Personally I use the 2-1-1 method (225f) as that seems to be my sweet spot. 2 hours unwrapped, 2 hours wrapped and spritzed with apple juice and last hour unwrapped saucing the last 30 mins. Also don't forget to remove the membrane on the backside. I find ribs pretty easy to cook overall although I have no doubt their will be some here to disagree with my method
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stv8r said:JohnInCarolina said:stv8r said:Personally I use the 2-1-1 method (225f) as that seems to be my sweet spot. 2 hours unwrapped, 2 hours wrapped and spritzed with apple juice and last hour unwrapped saucing the last 30 mins. Also don't forget to remove the membrane on the backside. I find ribs pretty easy to cook overall although I have no doubt their will be some here to disagree with my method"I've made a note never to piss you two off." - Stike
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I use 2.5-1.5-0.5 method ... for real.Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!
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Just finished off the last of the ribs. They were really good!
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