Good Rib-Cooking Technique

Unknown

I am confronted with providing a large amount of bbq ribs for my company Christmas party this Thursday. The good news is that I can spend all morning with the prep and cooking and the Large BGE will be by my side.[p]I plan on purchasing around $50 worth of spareribs and found some good info regarding the meat cuts on the weber web page. I am somewhat confused about the best technique for cooking ribs with the BGE though. Time is not to much of an issue as this is going to be the signature meat (I will be cooking two turkeys the day before, but these should be simple).[p]If some one could point me toward a good technique, I will be very greatful[p]Rob

Wise One

Rob Bush, try this site and look for Cat's, JJ's or JSlot's recipe. Also try GFW's website and you can try his 3-1-1 (or whatever) recipe.

[ul][li]Rib Recipes[/ul]

Nature Boy

Rob Bush,
Wise One steered you to several good recipes and techniques. Sounds like a bunch of ribs for your first rib cook...lemme see, 25 pounds? is this your first go at ribs?[p]Them big guys will need 5-8 hours to cook...if you can get them all in. What is that about 5 or 6 full slabs? You will probably need to check out some of the multilevel setups out there, or stack em good in a rib rack. JSlot has been known get a bunch in there. Look through the info WiseOne provided, and yell back with any particular questions that come up. Give em plenty of time, and you should be in bizness.[p]Just to throw it out there, 250-300 indirect for the duration, and remove when you can twist a rib off.[p]Have a blast.
NB

Tim M

Rob Bush,[p]I don't do spares too often, they take a little longer to cook than baby backs which you will see mostly on my website. I would suggest a long indirect cook for 5-8 hours. The time depends on the temp you use. Going indirect allows higher temp cooks without fear of burning them up. I would suggest a ceramic barrier of some sort with a drip pan then another grid with the ribs on them. Jslots method is similiar (he drops it all lower to the fire to cook). [p]There are some pictures and examples on my website - linked below. I would suggest starting at 275 indirect and assume they will take 6-7 hrs. If you need to rush it, use 300-325 deg (assuming you have more than just a drip pan) to finish them up. I can't judge doneness with the bone twist method, I just stick in a thermometer and look for 185 deg or more for "pull cleen" meat. ENJOY[p]Tim M
[ul][li]Tim M's website & cookbook[/ul]

Mark

Rob Bush,
Personaly I would go with baby backs, indirect at 300-325 for couple hours. Last year we had a party at the lake, from start we knew we were going short. So after they were all cooked we cut all the ribs into single pieces and piled them into a bowl. A pain in the rear but they went a lot further, only took what they were going to eat instead of taking a whole slad that may or may not have all been eaten. Good luck.
Mark

JimE

Mark,
I do this too.....if you have a really good pair of kitchen shears you can rip through these pretty darn quick!
Jim