1/2 slab of baby pork ribs-how long and at what temp?

Unknown

Newbee is trying my first ribs cook. I don't have a clue and would like to know how you would cook 1/2 slab of pork ribs. I don't know what kind (spare or babyback) they are but they are a fairly thin set of ribs. Not a lot of extra meat on them. I am cooking them on direct heat with some foil underneath them to keep them from browning too dark. I don't have the platesetter or any other device for indirect cooking, so direct heat is my only option. How do I do it??? Thanks for any feedback

ab ovo

John Scism,[p]
see http://www.dizzypigbbq.com/recipesRibs.html

Steve

John Scism,
Baby Back Ribs

6 slabs baby back pork ribs 1 tsp. thyme
1 tsp. garlic
2 stalks celery

2 bay leaves
2 Tbs. chopped parsley
1 tsp. basil

Remove membrane from inside of ribs. Put ribs in large saucepan with enough cold water to cover ribs. Add all other ingredients. Simmer for 30 minutes. Note: It is not necessary to pre-boil ribs for tenderness.
Place ribs on rib rack or directly on the grill. Cook at 225° for 1 hour and 30 minutes or until done.
My lovely wife bought me an extra large egg for Christmas. Awesome grill. The only ting I did different to the recipe above was baked on my favorte red sauce (Bullseye) for about 10-15 minutes before removing from grill.

FlaMike

John Scism,
Please, whatever you do, don't boil them !!

Michael B

John Scism,
Sapres go 6 hours 3-2-1
Babybacks go 5 hours 2-2-1 or even 4 hours 2-1-1
If you have St Louis cut spares, treat them like full spares. (This might be what you have. They are about the size of BBs, but with a little less curvature to the bone and more meat.[p]If you really don't know what you have, you could take them to a grocery store and ask the butcher. If you don't want to do that, start cooking but watch as you go:[p]The night before:
Be sure the membrane is removed from the bone side. This will make a big difference in your finished product.
Rub with yellow mustard and plenty of spices.[p]Get the Egg set up for an indirect cook over a drip pan, 230*-240* at the grid.[p]3- (hours)
Put the ribs in, meat side up, and check them after 2 hours. The spices should have formed a good bark and the meat will look cooked but it won't be tender. If they don't look cooked you probably do not have BBs. Leave them in for another hour.[p]2- (hours)
Prepare heavy foil boats with a little honey and brown sugar. Wrap the ribs in the foil, meat side down; pour a _ cup of apple cider on top, seal and place back in the smoker. The ribs will steam in the foil and become very tender. The meat should shrink back from the bone a little. You do NOT want the heat too high or you'll get something that resembles boiled ribs.

1- (hour)
Remove the foil and put the ribs back into the smoker to firm up and dry out a little. If you are serving them dry, just leave the lid closed and pull at the end of the hour. If you are serving wet, baste with sauce 30 minutes before pulling. [p]More time in the open heat and less in the foil will produce firmer textured meat. Likewise, more time in the foil and less in the open heat will produce more tender, fall-off-the-bone results. Too long in the foil can result in a mushy final product.