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spare ribs--Help!

glennglenn Posts: 151
edited 5:27AM in EggHead Forum
I was just wondering if someone can help me with my adventure with spare ribs? I have about 15lbs to cook up for Sundays NASCAR race. What rub should I use? I have John Henery's Texas Pig Rub and Sugar Maple Rub, I also have Bad Byron's Butt Rub,can any of these be used? What Flavor wood chips should I use? What temp to use? How long to cook them and what temp the meat should be? Are there any store bought barbecue sauces that are good on the ribs? Should I leave the membrane on or pull it off? Direct heat or indirect? I am lost when it comes to ribs, I have cooked alot of food on the egg, but never ribs.


  • thirdeyethirdeye Posts: 7,428
    <p />Glenn,[p]There are hundreds of techniques for ribs, here is a good starting point for you to check out. It may help you design your own signature ribs. [p]~thirdeye~ [p]Trim the slabs and peel the membrane. Sprinkle meat two hours before cooking with rub and allow meat to come to room temperature. Do not over season. A good overall dusting of the spices is all that's needed. A coating of yellow mustard is optional. It helps anchor the rub, retain moisture & improve the bark. [p]Basic Cooking Procedure #1:
    Cook ribs for 3 hours at 225° grate. Raise the temperature of the cooker to 250-275° grate. Peek every half hour to monitor doneness. Ribs will be finished when fairly brown in color and the meat has pulled down the long bones at least 1/2 of an inch (usually another 1 to 2 hours). Remove from cooker and sauce both sides before cutting individual ribs. [p]
    Basic Cooking Procedure #2:
    Cook ribs for 3 hours at 225° grate. Many folks wrap ribs in foil at the end of 3 hours, adding some liquid (apple juice, beer broth etc.) and returning to the cooker for about an hour, then unwrapping and back on the cooker until finished. This is called a 3-1-1 technique. The foil time steams the meat tender. [p]2e5054de.jpg[p]Try different rubs to see what suits you.[p]A mix of cherry & pecan or cherry & guava are my favorite woods on pork.[p]I like to baste or mop after the second hour, every 30 minutes with a apple juice, cider vinegar, wooster & corn oil mix.[p]If you are into sauce, add it the last 15 to 30 minutes.[p]

    Happy Trails

    Barbecue is not rocket surgery
  • ChubbyChubby Posts: 2,956
    [p]Hey stranger!![p]You comming to Ed's in September?[p]Evans

    I spent most of my money on good bourbon, and bad women...the rest, I just wasted!!
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