Spares are on Egg now--help please!

Aron

I've never cooked ribs before, and since they're currently on the egg, I figured I should see if I could get some quick advice. I put 2 slabs (10 pounds) of spares on at 11am (eastern). Cooking them indirect at 300 degrees. Is this too high, too low, just right? Any idea of what time they may be ready (I really need a polder). UI'm guessing about 4 hours. Also, TimM's website suggested flipping every hour to ensure even cooking, but JSlot's recipe said not to open the lid at all until you think they're ready. Just looking for some opinions. Thanks--I'm sure they'll turn out great no matter what, just based on the smell coming out of the egg.

Porkchop

assuming these are trimmed st. louis style, and set indirect, you should be fine w/o flipping them. backs are down, right? as far as temps and times, 300 is ok. i usually go at 250, and that will be the consensus, but 300 will do no harm. you shouldn't need a polder with ribs. just twist a center bone, and if it feels like it's gonna come loose real easy, your good. 4 hours sounds about right. don't worry about ruining anything if you lift the lid to check. just let it go a little longer. i'd check at 4 hours.

Aron

Porkchop,
They are trimmed. As far as St. Louis style, I have no idea (not a rib expert by anymeans other than eating them). I'll try and resist the urge to lift the lid. Thanks.

Nature Boy

Aron,
I concur with Porkchop, and personally I like them at 250 dome...275 tops. Those sound like pretty big spares, I would think 4 hours at 300....but if you knock it back toward 250, 5-6 hours. I like to check them after 2 hours, and if one side appears to be cooking faster I will rotate them.[p]You are right though....you are in for some damn fine eating no matter what.[p]Have fun!
Chris

Earl

Aron,
Seeing as you are going indirect,300F should be fine. I would leave them just as they are & check them in 3hrs but only if the temp has stayed at 300F. If you get into a higher temp, then after 2hrs turn them over. you did not say if you were laying them flat, or using a rib rack? Also, the key to finding out if they are ready, is to look at the ends of the bones, if they are near cooked, you will see that the maet has shrunk on the ends, about 1/2 inch or so. At this point, you should be ready to put your sauce on for about 10 min per side & enjoy. Be sure to let us know how your timing was & how you prepared them.[p]Earl

Unknown

Aron,
Barbecue is cooking at a low temp for a long time. Low temp means 210-275.
If you have sugar in your rub you will want to cut back the temp. Above 275 the sugar will carmelize and burn. Burned sugar will leave a bitter taste and blackened areas on the ribs.[p]Jack
Smokin in the rain

Aron

Earl,
Laid them out flat. If they were a half inch larger, they would not have fit in the egg, but as they are it was just able to close. I prepared them by rubbing a coat of yellow mustard and then putting JJ's rib rub on both sides. Had them in the fridge for about 12 hours before putting them on the grill this morning. Getting hungry already.