Stupid Newbie Sparerib Question

David B.

I know to q fat side up. On spares, which is that? The membrane side and the other side both have fat. I removed the membrane, there doesn't seem to be much meat on that side, just a thin layer of fat. So, which side goes up?[p]David B.

YB

David_B.,
I start with the bone side down and flip every 45 minutes.
Larry

Trout Bum

David_B.,
NO question is stupid. What's stupid is the person looking for help and won't ask for it.
The bone side should go down. If vertical in a rack, then the meater side of the ribs would be down. Good luck you'll love em.
B D

Smokin' Todd

David_B(owie).,
Rule of thumb on this forum.....there is no such thing as a "dumb question" here. So never be embarrassed about asking anything, no matter how simple it may seem.
Welcome to da' family!!!!!
ST

Tim M

David_B.,[p]Since they will cook 4-6 hrs, it really makes no diffrence which way you start. I start meaty side up but no reason really, and if using a rib rack they are on there sides. In any case, flip / rotate every 45-60 min and cook for a meat temp of 190-200 deg. Longer is better.[p]Tim

Brant

David_B.,[p]It doesn't matter. I think the bones would disentegrate before spare rib meat dries out on a BGE. If I'm using a heat deflector, I don't even bother flipping them, though I may occationally shuffle them around the grid in case there is a cool or hot spot to worry about.[p]Enjoy![p]Brant