RIBS AND BRISKET

mollyshark

Now that I am over my rib-o-phobia, was thinking of doing a brisket AND spares for mom's day. Expecting a crowd suddenly (who ARE these people). Couple questions.[p]Are the spares at Costco pretty decent?[p]I have a large, small, and a mini. What's the best arrangement to get all this stuff cooked?[p]Tanx![p]mShark

GrillMeister

mollyshark,[p]Costco spares are good. HEB is now selling St. Louis style trimmed spares too. Good stuff!

SuperDave

mollyshark,[p]Hey Molly!
Run to Wal Mart and buy a couple of rib racks, or use your roasting rack inverted. I have even cut uncooked ribs slabs in half to make them fit, but the whole idea is to have enough! Everytime I do ribs, the folks that don't eat them for whatever reason change their minds, discovering that they're not quite that messy, or Pork isn't that bad after all! lol.. Then I run out before I should have. Like you said... where do all the people come from?
Ideally, room for smoke and airflow around the meat is good, but not mandatory, so go ahead and fill that dude up and everything will be just fine as long as you can maintain your temps (225~240º) for 4 to 6 hours.
I'm doing a slab with mustard rub and Dizzy Pig Red Eye express rub, never used it before on ribs, so wish me luck!
Cheers!

Retired RailRoader

mollyshark,
I picked up a 11 lb. package at Costco yesterday. In side the package were 2 nice racks of ribs. At $1.99 a pound they can not be beat. They have since been trimmed down with the trimming sealed in a foodsaver bag and frozen for sometime in the future. The two St. Louis cut rackes are in the egg now and just waiting to be eaten this evening with some friends and a couple of spatchcock chickens. By the way congradulations on winning the first annual Big Green Egg Iron Chef award!!!!!

eggor

mollyshark,[p]I'ld go with spares, cut each slab in half and put them on the small, bone side down, one slab will fit on the grid. Use your Gratemates to do indirect with drip pan - grid - second grid that should take care of the ribs. Leave the brisket for the large.... or put ribs over the brisket in the large since you will be cooking at about the same temp.[p]Just thinkin... do ya think ya can time the brisket to get done at the same time as the ribs?[p]Good Luck[p]Scott

mollyshark

eggor,[p]Actually if the brisket finishes even a couple hrs earlier, that's fine. Brisket sits in its bath towel wrapped up pretty nice. Ribs don't hold as well. I don't like the greasy feel or the dryness of ribs done too far in advance. Good idea on the small for one slab. Possibly I can stack them in the large also.[p]Will get creative.[p]mShark

mollyshark

Retired RailRoader,[p]Why Thank Yew! It was pretty exciting actually. I wasn't nervous until I looked over at time of judging and saw the whole Texas contigent standing there like vultures about to strike the target. I thought aeeiiii they are SERIOUS about this. At that point I had to win. The consequences looked menacing! It was great fun.[p]mShark