Spareribs Advice?

Jersey Doug

A 14 hour work day yesterday followed by a fire call in the middle of the night have left me even more disorganized than usual this morning. I could use some advice.

I was given an untrimmed rack of spareribs (the big oval thing). I've never cooked one before. I'm on my way to church in a couple of minutes so I won't be able to clean out and set up the Egg until 11:30 or 12:00. The ribs are out on the counter now with a generous amount of Dizzy Dust.

My thought is to set up the Large Egg for an indirect cook on top of the Adjustable Rig, stabilize it at 300º, put on the ribs, and let them go until our usual dinner time of 5:00 with a quick brush of Sweet Baby Ray's about 15 minutes before the end of the cook. Is there something else I could do, given the time constraint, that would produce a better result?

Thanks!

Fidel

Trim them St.Louis style. Start them at a lower temp, after 3 hours foil them with a little liquid (I prefer melted butter, honey, and a little brown sugar), then bump the temp to 275-300 for an hour - maybe a little longer.

Then remove from the foil and put them back on for a final hour, adding your sauce the last 30 minutes.

This may push back your dinner time by 30 minutes or so, but it will be worth it.

Weekend Warrior

Hi Doug. Rod nailed it so "What he said." haha Five hours for spares done straight(no foil)isn't long enough. Have a great day and post pics of your project as it progresses. Mark

Jersey Doug

That's what I figured. Too much of a project for me today. The spareribs are now in the freezer for another day and I'll cook the country style spareribs I originally planned. I have that cook down cold (so to speak).

Thanks!

stike

out on the counter? :blink:

Jersey Doug

Yup, I thought about that too. Might be best just to cut my losses and toss them out.

stike

don't panic.

just don't want to leave them out very long. max four hours, but it's a bad habit. that, and it doesn't help the cook at all. it's not like you are cooking a steak.

...and if you like a smoke ring, you'll have less of one if the meat goes on warm

Jersey Doug

The country style spareribs went right from the fridge to the Egg. A nice and easy four hour cook. The spares are still in the freezer. Maybe next weekend.