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Extreme K.I.S.S. No Flip Turbo Spares

JohnH12
JohnH12 Posts: 213
in EggHead Forum
Most discussions I've seen use baby backs for their no flip turbo ribs.
Does anyone use regular spare ribs with success using the turbo-no flip method?
I'm also not a big fan of pulling the membrane.
Any thoughts on an extreme K.I.S.S. cook with spares, membrane left on, S&P only, 350 indirect for about 1+40 or pass the bend test, no flip, sauce on the table if you want it??
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Comments

  • Black_Badger
    Black_Badger Posts: 1,182
    Why would you leave the membrane on? It's not much work at all to take it off and it doesn't add anything to the final product.

    Up to you in the end, but I'd definitely pull the membrane no matter what.

    B_B


    Finally back in the Badger State!

    Middleton, WI
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  • Thatgrimguy
    Thatgrimguy Posts: 4,738
    edited March 2016
    Funny to me you mention "no flip"  I have never flipped any ribs I've cooked ever in my life. Not in comp, not at home, not for a large party.

    Anyhow. You plan sounds good to me. When I cook large amounts of ribs I'll leave the membrane on and have never had any complaints. When doing less than 10 racks I always remove the membrane cause.. well cause your supposed to. (I can tell the difference but I don't mind the membrane)
    XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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  • Thatgrimguy
    Thatgrimguy Posts: 4,738
    Try using a paper towel to grab the membrane and pull with it instead. It will make your membrane removal MUCH (infinitely) easier.  Start with th small bone in the corner and run a butter knife up that bone to start the membrane up. The grab with a paper towel and pull it off. It's really easy when you get the process down.
    XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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  • jabam
    jabam Posts: 1,829
    I have run across some where the membrane is difficult to remove, I remember reading somewhere that the fresher the ribs the easier it is to pull the membrane. If I run across any that are difficult to pull, I just score cross hatches with a knife. But I try to pull when I can. 
    Central Valley CA     One large egg One chocolate lab "Halle" two chiuahuas "Skittles and PeeWee"
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  • caliking
    caliking Posts: 19,780
    I usually leave the membrane on. I like to chew on the membrane when I'm eating, because of the pig drippings and rub in it. I'll occasionally take the membrane off if cooking for guests.

    The "extreme" KISS method should work fine with spares.  

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • StillH2OEgger
    StillH2OEgger Posts: 3,896
    If you let the ribs sit out for 20-30 minutes the membrane pulling is also much easier than if taking them right out of the fridge. I always remove.
    Stillwater, MN
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    Here is a thread from @cazzy

    http://eggheadforum.com/discussion/1151775/lets-get-er-done/p2

    If I recall correctly, he didn't pull the membrane.  Egg around 250 about 4-5 hours until they passed the bend test. 

    You can certainly go higher temp, but may want to check them a little sooner.  I think spares actually cook quicker.  They are longer but they are thinner than baby backs. 

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    ...and FWIW Adam Perry Lang said in Serious BBQ not to pull the membrane. 

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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