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*Ping* Carwash Mike

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Jeffersonian
Jeffersonian Posts: 4,244
edited November -1 in EggHead Forum
Mike, I know you're a babyback guy, but is your low-n-slow rib method valid for spares, too? I'm cooking a couple of slabs of them tomorrow and I'm planning on going foil-free for at least half of them.
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  • Car Wash Mike
    Car Wash Mike Posts: 11,244
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    Just takes a little longer.
    1210spares1.jpg

    Mike
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  • Jeffersonian
    Jeffersonian Posts: 4,244
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    Thanks, Mike. Think six hours will do it?
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  • Car Wash Mike
    Car Wash Mike Posts: 11,244
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    Yea, you always bump the temp up at closing time, I do.
    275-300 sometimes.
    Mike
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  • Jeffersonian
    Jeffersonian Posts: 4,244
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    I appreciate it, Mike. God bless.
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  • Jeffersonian
    Jeffersonian Posts: 4,244
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    Mike, I did the spares for just under six hours and they were very good. My wife isn't a big fan of ribs, and she says they were "excellent." I thought they had great texture and "bite," but I was a little disappointed with the smoke...I used apple chips instead of chunks and the smoke was thick and choking instead of light and long. Live and learn. Other than that, they really were superb. Details:

    Prep:
    * De-membraned
    * Slathered with yellow mustard
    * Rubbed with JH Pecan
    * Let sit in the fridge for 5 hours

    Cook:
    * Indirect in a V-rack with drip pan, slabs cut in two
    * Apple chips, alder chunks for smoke
    * 4 hours @ 220* dome, spritzing with cider vinegar and pineapple juice every hour
    * 1 hour @ 250 dome
    * 1 hour flat, bones down @ 275*
    * Sauced last 30 minutes with Sweet Baby Ray's Original

    Thanks for the help, it was a very good cook.
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