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Spare Ribs on now
Member since 2009
Comments
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At that temp they might be done in 3 hours. good eats await
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pgprescott said:At that temp they might be done in 3 hours. good eats awaitI like my butt rubbed and my pork pulled.
Member since 2009 -
You can still wrap if you want, but at that temp I would say 45 minutes is plenty. Cheers!
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That flap meat goes great in a pot of beans for the next round. Nice job cleaning those racks up. Lookin good.
Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
500 said:
Great use of real estate! (too bad about the crack, though)_____________Remember when teachers used to say 'You won't have a calculator everywhere you go'? Well, we showed them.
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Drizzled some SBR thinned with ACV and foiled at the 2 hour mark.I like my butt rubbed and my pork pulled.
Member since 2009 -
So to recap;
Spare Ribs, trimmed
Sam’s Club cryovac 2fer pack
Savory dry Rub for 3 hours ahead of time.
325* indirect
2pm start
Foiled at 2 hour mark
4:40. FTC one of them
5:10. FTC 2nd rack
Rest for 30 minutes
They were good, not great to me. Thumbs up from everyone else. Foiling made them wet, not dry. And they fell off the bone but were still chewy in places where the collagen didn’t break down. Some bones were better than others. Actually first time in a long time doing spares. We usually do baby backs. I don’t cook ribs that often so still learning.
I like my butt rubbed and my pork pulled.
Member since 2009 -
I have two different camps of "how I want my pork ribs". As you can guess, one is "falling off the bone" and the other is "a little tug". So, being lazy I just use the foil for the "falling" finish ( no more than around 30-45 mins at about 260-280*F on the dome) and ignore for the other fans.Toothpick for the finish-line regardless of cook process.I never apply any sauce-that's a post cook exercise for the consumers. I'm sure there are many here with better options but that's all I've got. FWIW-Edit: That's a tray of ribs I would take any time. Great outcome from here. We are our own worst critics.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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500 said:So to recap;
Spare Ribs, trimmed
Sam’s Club cryovac 2fer pack
Savory dry Rub for 3 hours ahead of time.
325* indirect
2pm start
Foiled at 2 hour mark
4:40. FTC one of them
5:10. FTC 2nd rack
Rest for 30 minutes
They were good, not great to me. Thumbs up from everyone else. Foiling made them wet, not dry. And they fell off the bone but were still chewy in places where the collagen didn’t break down. Some bones were better than others. Actually first time in a long time doing spares. We usually do baby backs. I don’t cook ribs that often so still learning.
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I overshot the 275* temp in my rush to plate at 6:30pm. I should have lit the fire earlier than 12:30pm. I did like the spares better than baby backs. I need more practice. Probably have only done a dozen rib cooks in my lifetime on the Egg.I like my butt rubbed and my pork pulled.
Member since 2009 -
Those pics look great. When I do pork ribs I use the 3-2-1 method at a temp of 225. I tried beef spare ribs a couple of week ago and they were good but was more like a roast than ribs. Still very tasty.
Great work. -
Have some beef ribs going today. Not spare ribs though. Butcher called them gourmet beef ribs. Not much trimming needed. Left membrane on underside. Scored membrane with knife to allow rub to get in. Smoking with hickory and apple. 225 heat for 3 hours and then will wrap in tin foil until meat temp is reached.
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Beef ribs are a favorite, never seen any similar to those, but I’m sure they’re going to taste great.DFW - 1 LGBE & Happy to Adopt More...
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@NorthPilot06 here are pics from my 1st attempt at beef spare ribs. Looked great and tasted great just not the texture I had hoped for. Own worse critic.
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Like you said, sure looks great to me. Hope these come out even betterDFW - 1 LGBE & Happy to Adopt More...
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