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Spare Ribs, cooking question

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Dut
Dut Posts: 81
edited November -1 in EggHead Forum
Anybody have a good method? Indirect? Rib rack or straight on the grill? Temp & Time?[p]Thanks
D
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  • gdenby
    gdenby Posts: 6,239
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    Dut,[p]Do a google for "Naked Whiz," "WessB," and/or "Playing with Smoke and Fire." Among Egger's with sites, those are among the most extensive, and have lots of instructions, complete with pictures.[p]My quick answer. I do 'em on a raised grill, with just some folded HD aluminum underneath for a drip pan. Get the dome to 250 +/- a few degrees. Usually I use a rack so I can cook more. If I'm doing them "old school," I check to see how much bone has pulled back after 3 hours. If its more than 1/8", I start basting/mopping/spritzing every 30 minutes. After 2 or 3 hours, as they get floppy, and I can easily pull shreds off the end, I spritz 'em, dust a little more rub on 'em, and raise the heat a bit. I've come to prefer ribs dry, so 15 minutes later, remove, and serve with some warmed sauce on the side.[p]gdenby

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  • Dut
    Dut Posts: 81
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    gdenby,
    Thanks for the info, good stuff. Looks I'll go the fire and smoke route
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