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Ribs - Spare vs. Babyback / Direct vs. indirect

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Theo
Theo Posts: 9
edited November -1 in EggHead Forum
first question - only done babybacks so far (great every time) - how are spare rids ??[p]also, usually wrapped in foil on direct - but don't get the crispiness on the outside... does indirect get crispy on the outside ?
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  • Eggtuary
    Eggtuary Posts: 400
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    theo,
    Spares will typically take a while longer to cook. I don't cook them often, but if memory serves, I had to add about another hour of cook time.[p]It's the foil that is preventing the crispiness, not the direct heat. In fact, many folks here will cook indirect for the vast majority of the cook, then pull out their platesetter, remove the foil, and cook direct at the end. This last step is a good time to apply sauce. [p]You'll want to be careful cooking direct without the foil, though. It's very easy to go from a nicely set sauce to burnt, black ribs in no time!
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