First Time Making Ribs

SteelersGirl

Hey gang! We have a few cooks under our belt; pizza, mac and cheese, spatchoked chicken, steaks, hamburgers. All with amazing results. But we want bigger and better things, we want to try ribs this weekend. I bought two pork rib racks, one of spare ribs and one country style ribs. (I don't know which one we prefer.) I've done a lot of research on here and see there are a million different ways to do them. Is there one way that is easier for newbies? Thanks gang!

Maria

Rascal

Check out the tread just below for some good hints. Happy ribbing!!

gdenby

Where I live, what are called country-style and Western-style ribs are actually different cuts from pork shoulder. They are quite good, but cook differently from ribs.

For good descriptions on ribs, google WessB, Playing with Fire and Smoke, and Naked Whiz.

Altho there are many variations, I think there are two things that are important. Peel the membrane off the bone side, or as much of it as you can. Then give yourself plenty of time. With the dome at 250, I've never had spares finish faster than 4 hours, 5.5 is much more common. Wait until the meat draws back from the bone end, and the slab begins to fold when picked-up in the middle. Or a bone can be wiggled easily in the meat. Oh, and don't peek for at least 3 hours.

Cruezn

For your spares, search for carwash mike's rib method. It's excellent. It's based off of baby backs, but could easily be modified for spares. Enjoy.

Capt Frank

Gdenby is right, spares [and Babybacks too] are completey different from country style and require a different type of cook. I'm not saying you can't do country style low & slo, never tried it, but they are usually done direct, raised grid, 350-375,to internal of 150 or thereabouts. You definetly can use the same rubs and sauces ae you would on spares.
Spares need to be cooked around 250 dome, indirect, and they can take a long time. I have had some go seven hrs, babyback are a little more tender cut [high on the hog, as they say] and will cook in 4-5 hrs.
There are as many different methods as there are people on here, but I like to put the rub on mine several hours before cooking, leave them alone on the egg for the first three hrs, then brush with a mixture of apple juice/cider vinegar 4/1 about every hour thereafter, turning each time.
Eggsperiment, it's all Good :P

Capt Frank
Homosassa, FL