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Spare Ribs
tclamberth
Posts: 162
spare ribs newb here kind of...usually get ST. louis cut, but decided today to get a whole slab of Spare ribs. Any tips? Sone people say cut them down and some say leave then and smoke it all
Memphis raised me, T-Town made me...Aint never been nothing but a winner
Comments
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I cut them into ST Louis and Cook the Rib Tips Separate , but no wrong answer you can smoke them whole and cut them down laterVisalia, Ca @lkapigian
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I don't usually cut them. I just buy what I'm in the mood for and cook them as they come out of the package.
When I'm in the mood for spares I usually run them dry (no sauce/glaze) but I spritz them with apple juice through the cook.
When I'm in the mood for St. Louis cut I usually cook them like some competition guys taught me with some time in foil and a glaze at the end.
The finish line is the same either way - using the toothpick test (passes through between the ribs like a hot knife through butter).
Depending on how thick the meat is, the spares may take a little longer than the St. Louis cut.XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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I like either spares cooked low 225-250 or baby backs cooked at 300 but wrap both after 2-2.2 hours for an hour then unwrap until doneI XL and 1 Weber Kettle And 1 Weber Q220 Outside Alvin, TX-- South of Houston
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I ran some spare ribs turbo method a few weeks ago that were awesome. The family really enjoyed them. These had a little bite to them vs. fall off the bone. If you are interested just search for it on the forum, there is plenty of info. Good luck, I love spare ribs!
LBGE
AL -
TideEggHead said:I ran some spare ribs turbo method a few weeks ago that were awesome. The family really enjoyed them. These had a little bite to them vs. fall off the bone. If you are interested just search for it on the forum, there is plenty of info. Good luck, I love spare ribs!
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lkapigian said:I cut them into ST Louis and Cook the Rib Tips Separate , but no wrong answer you can smoke them whole and cut them down later
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@510BG It was 350 indirect for roughly 2 to 2 1/2 hours, they take a little longer than baby backs. Instead of a specific time I went for the toothpick/bend test. No wrap or flip.
LBGE
AL -
Tha is for the tips. I’ll be throwing the whole thing on this afternoon so will be back with some pics tonight.
gonna rock DP Dizzy Dust and Swamp venom with a little Stubbs BBQ sauce near the end as the glazeMemphis raised me, T-Town made me...Aint never been nothing but a winner -
Did one slab wet and one dry. Both turned out fantastic.
Top slab wasn’t nearly as big and seemed more like St. Louis style than whole spare ribs, but bottom was the whole thing. put a 3rd slab the size of the bottom one in the freeze for next timeMemphis raised me, T-Town made me...Aint never been nothing but a winner -
looks great from here the juices on the board say everything you need it to sayLong Island NY
1 XL BGE 12/17, 1 LG BGE 3/18, 1 MM BGE 3/18 -
Dude.
Way to go. You have hero status with me. Those look delicious.
I smoke mine with peach at 225F. I use a dry rub on my ribs.
For BBs I let them go for about 5 hours prior to the toothpick test, (which is inserting and removing with no resistance.) For St Louis I give them 6 hours with the toothpick to test.
Occasionally I will wrap the ribs, our children and their friends love them that way.
I wrap after adding squeeze Parkay, brown sugar, and honey on both sides after a couple hours on the grill, I leave them in the wrap for an hour, (2 if I forget about them) then remove the foil, and baste for the last 30 mins to an hour in their favorite BBQ sauce, which is Sweet Baby Ray's, with peach preserves added.
Hope this helps, but, it seems with your results, none is needed.
Definitely a great cook on those. Congrats."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
Dude. Those look outstanding.
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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