Spare Ribs

Unknown · November 2009

Today I am doing spare ribs for the first time. The egg is holding a perfect 225, and have a mixture of apple juice and beer sitting in a pan under the ribs. So far, so good.

Since I have not had spare ribs in 20 years, I was wondering what to expect as far as tenderness. My Baby Back ribs are fall off the bone juicy and tender. Will the Spare Ribs be just as tender? Will they be as flavorful as Baby Backs as well?

HungryMan · November 2009

I like them more and yes to both.

Rolling Egg · November 2009

I cooked some last night at 240 dome and they went about 6 hours. I would assume you're in for at least that much time at 225 if thats dome temp. Good luck and let us know how they came out.

Richard Fl · November 2009

You might cook them an extra hour longer than you do babys.

Unknown · November 2009

The dome temp is appox 250. They have been on for 5.25 hours at this point. Am I to assume when they start to pull back from the bone, and almost fall in half when held in the center, they are done?

If that is the case, they are very close to being done, and smell great.

Spare Ribs

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