Spare Ribs !

36onslow · December 2016

All ready to fire up for some ribs tmr. Apple wood chunks. Going to do a low and slow then a turbo cook after that.
I've tried low and slow 2x on my weber kettle and weren't that good but both higher temp cooks I tired were bang on.

dsleight · December 2016

If you are planning on doing a low and slow, you may think about putting a little more lump in there. Running out mid cook would be a real tragedy.

NonaScott · December 2016

Those are baby back ribs not spare ribs. They will cook faster than spare ribs.

36onslow · December 2016

Really to go on tmr!

36onslow · December 2016

dsleight said:

If you are planning on doing a low and slow, you may think about putting a little more lump in there. Running out mid cook would be a real tragedy.

Yes I plan on more lump. Was just curious as to high it was in there without the fire ring in

36onslow · December 2016

NonaScott said:

Those are baby back ribs not spare ribs. They will cook faster than spare ribs.

What determines that ?

RedSkip · December 2016

The location of the cut on the pig. Spares are wide and have both bones and cartilage. Loin back (baby) just have bones and are narrower.

VB_egger · December 2016

Yes, those are baby backs. It's a different cut.

36onslow · December 2016

Ahh I getcha. .. they call those "side ribs" here.

chuckytheegghead · December 2016

Either way, good luck. Looks like you are off to a solid start. Looking forward to the end result.

36onslow · December 2016

What should the internal temp be when finished ?

Mickey · December 2016

36onslow said:

What should the internal temp be when finished ?

I cook for the "bend" test:

herbu · December 2016

Mickey said:I cook for the "bend" test:

I see you've removed the vent from the top of your dome. Was that just for a quick sear? Do you ever cook w/ it removed?

Mickey · December 2016

herbu said:

Mickey said:I cook for the "bend" test:

I see you've removed the vent from the top of your dome. Was that just for a quick sear? Do you ever cook w/ it removed?

I have 4 Eggs and no idea where to find any top vents. I never use them at all.
They are not needed (IMO). I (you) can do full control from just the bottom vent.

Hans61 · December 2016

I also like the bend test. I like my ribs pretty tender so my pass is seeing the meat beggining to break under its own weight.

i do a variation of 321. Mines 3-1.25-1 usually with brown sugar, honey, and butter or apple juice in the foil.

i like my dome temp to be 260-290

that lump pic pic I thought had enough but I guess err on the side of caution.

Spare ribs are pretty straight they're often called St. Louis style - baby backs are loin back ribs that weigh about 2-2.5lbs. Slabs weighing 3lbs I call loin backs. I don't call them baby because they're bigger

i typically have 2 or 3 different sauces on the table I don't glaze any more during the cook

if going tender have a really sharp knife to cut them

JohnInCarolina · December 2016

Mickey said:

herbu said:

Mickey said:I cook for the "bend" test:

I see you've removed the vent from the top of your dome. Was that just for a quick sear? Do you ever cook w/ it removed?

I have 4 Eggs and no idea where to find any top vents. I never use them at all.
They are not needed (IMO). I (you) can do full control from just the bottom vent.

This is correct. The key to understanding Egg temp control is to realize that it's largely governed by air *flow*.

Mickey · December 2016

I now only do turbo ribs.

Baby Back Turbo Ribs (No flip)

350 indirect for 1hr 40 min.

Before cooking: Pull membrane , rub, mustard, rub.

Put on at 350 and leave the hell alone for about that time. This is called turbo ribs and I will never go back to 4 and 5 hour ribs.

Note: with or w/o mustard works .. I like Bad Byron's Butt Rub / I like cherry & pecan mix for wood.

If you want sauce: opened 15 min early and sauce. I like the sauce on the table.

saluki2007 · December 2016

You can do the bend test or the tooth pick method. Stick a tooth pick between the bones until it slides in and out like a hot knife in butter.

Hans61 · December 2016

Mickey said:

I now only do turbo ribs.
Baby Back Turbo Ribs (No flip)
350 indirect for 1hr 40 min.
Before cooking: Pull membrane , rub, mustard, rub.
Put on at 350 and leave the hell alone for about that time. This is called turbo ribs and I will never go back to 4 and 5 hour ribs.
Note: with or w/o mustard works .. I like Bad Byron's Butt Rub / I like cherry & pecan mix for wood.
If you want sauce: opened 15 min early and sauce. I like the sauce on the table.

Haven't tried yet but plan to. Your turbo method is highly praised on the forum :-)

36onslow · December 2016

there on !
I was going to do one rack slow and low and and one turbo but I don't have enough time for both. First time tooso I'm gonna try the slow and low. 250-265 dome

Hans61 · December 2016

have fun! You might want to cut those in half and stand them in a rib rack or the ribs on the ends could dry out.

36onslow · December 2016

Hans61 said:

have fun! You might want to cut those in half and stand them in a rib rack or the ribs on the ends could dry out.

Too late now
Maybe I'll foil the ends

sctdg · December 2016

36onslow
Might want to wrap your platesetter with some foil to keep it from getting all gunked up .It will get real nasty .

36onslow · December 2016

getting ready to wrap after 3 hrs On the egg. Butter and honey on the foil as well as more rub.
Adding some apple juice then back on for another hr.
Recipe from a bge smoking book I got off amazon.

36onslow · December 2016

36onslow · December 2016

36onslow · December 2016

Mopped up

Spare Ribs !

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