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Spare Ribs

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Hot Coals
Hot Coals Posts: 77
edited November -1 in EggHead Forum
Will they be better if I double wrap in foil, and then towels and hold in heated ice chest an hour or two after
cooking or cook them tender and serve? Thanks for your help.
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  • BigA
    BigA Posts: 1,157
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    i never wrap my ribs, i cook them until they are tender and then i sauce them up a bit. it all depends on how you like them, wrapping them with foil and adding liquid will make them more of a fall of the bone rib, so they say. i like to have the meat on my bones, if you cook them up right they will be super tender and melt in your mouth!! ;) Goodluck and post your results with pictures!!! :):) I also trim mine to st.louis style!! I remove the rib tips and cook them serperate
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  • vidalia1
    vidalia1 Posts: 7,092
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    Your question will get differences of opinion I am sure. I try and serve ribs shortly after they come off of the grill...however I have found that ribs like pork butts do hold up well if wrapped in HDAF and then in towels and placed in an ice chest for a few hours..
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  • Hot Coals
    Hot Coals Posts: 77
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    Thanks this is my 1st. attempt at ribs on BGE
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  • Hot Coals
    Hot Coals Posts: 77
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    Thanks, just wondering feeding the in-laws Sunday
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  • BigA
    BigA Posts: 1,157
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    well good luck!! Spares are the way to go :cheer: Just dont over cook them, you will know when they are done when you pick them up and they almost bend in half!! :):) SOunds like your going to be eating good!! :cheer:
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  • Helluva Engineer
    Helluva Engineer Posts: 63
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    I have used the 3-1-1 method with great success. This involves 3 hours unwrapped, 1 hour wrapped, and then 1 final hour unwrapped to firm the ribs back up. See my detailed post below:

    3-1-1 Spare Ribs
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  • Hot Coals
    Hot Coals Posts: 77
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    Thanks for the tips
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  • gdenby
    gdenby Posts: 6,239
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    Being a fan of dry ribs, w. sauce on the side, I try to serve as soon as possible out of the Egg, to preserve the slight crunchiness that a good layer of rub produces. However, if you need to hold the ribs, the method you outlined will work pretty well. The only downside, from a purist point of view, is that the ribs, sitting in their own steam, might get overly tender.
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  • Hot Coals
    Hot Coals Posts: 77
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    Thanks,Won't have to wait they will be waiting on me to finish more than likely
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  • fishlessman
    fishlessman Posts: 32,754
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    i like them served right away but have had commercially prepared ribs come out of the cooler, what the did is unwrap them and slide them onto a very hot grill and baste with a watery sauce to firm them up and crisp them a little, about 10 minutes to finish them up on the hot grill
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • 2Fategghead
    2Fategghead Posts: 9,624
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    Hot Coals, Here is a spare rib cook I did last year. Here is the link and the response I got from my cook. Tim ;)

    http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=803528&catid=1


    I'm having a few dinner guests over today and it's been a while since I smoked some spare ribs.

    I got a three pack for $1.59 a pound. My butcher told me they are going up but he gave me a good deal.

    000_1570.jpg

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    Now I need to trim them up.

    000_1574.jpg

    I wanted to check to see if they would all fit on one grate.

    000_1575.jpg

    I'll cook some of these trimmings and i'll grind the rest up for another day.

    000_1576.jpg

    I've got two layers with mustard and home made rub.

    000_1578.jpg

    I have the egg setup indirect and 240° at the grate it's about 250° at the dome. I have the trimmings on the lower level. I started this cook at 6:30 am and I hope to pull them off at least by 2:pm.

    000_1577.jpg

    Dan, I lightly rubbed them then I lightly slathered mustard all over them then I laid on the rub kinda heavy. :P

    Here is a pic 1.5 hours into the cook. The rub hasn't set yet.

    000_1583.jpg

    Here is 4 hours into the cook. The rub has set and I lowered the pit temp a little.

    000_1587.jpg

    My lower grate is cooking a little faster. I already have been nibbling here and there. Is ya drooling yet? :P

    000_1586.jpg

    Like Paul Harvey used to say "And now the rest of the story"

    Are ribs turned out great! Lip smacking good! Are dinner guests brought a friend that had never been here before and he told me they were the best ribs he ever had. My head got so big I couldn't walk through the doorway. :lol:

    Yesterday I asked for some help with this cook so I want to tell all who chimed in thank you. This was not my first spare rib cook but it was my best thus far.

    Enjoy the finish pic's.


    000_1588.jpg

    000_1590.jpg

    000_1591.jpg

    000_1592.jpg
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  • 2Fategghead
    2Fategghead Posts: 9,624
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    That sounds good Fish. If a party had to eat at a certain time you can factor in a slightly early cook time because some ribs may take longer or get done sooner. I know the spares I get and the way I trim my ribs come off as soon as 5 hours yet some here claim theirs go 6 or 7 hours. :)
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  • Hot Coals
    Hot Coals Posts: 77
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    Thanks Tim I have never trim mine before, still learning
    going to try trimming them. Hope they turn out okay.
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  • 2Fategghead
    2Fategghead Posts: 9,624
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    Try this video

    http://www.youtube.com/watch?v=PpJxnnVOLiM
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  • Hot Coals
    Hot Coals Posts: 77
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    Tim, Thanks that explained alot. Don't look all that difficult. :laugh: Have a great evening
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  • GreenLeafBBQ
    GreenLeafBBQ Posts: 63
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    Cook them tender and serve. You risk the meat falling off of the bone as you slice if you over-steam the rack. Keep the rack moist through the cook, layer on some sauce if that is your thing toward the end.

    4657244577_260f26ffd2_m.jpg
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