Spare Rib cook on Saturday

2Fategghead · January 2010

On Saturday I plan to cook three slabs of spare ribs. I plan to trim them KC style and serve them Memphis style or dry. Here is what Thirdeye says.

http://playingwithfireandsmoke.blogspot.com/2002/01/pork-spare-ribs-preparing.html

I plan to serve my ribs dry with sauce on the side.

Here my ribs come from the store three to a pack. Saturday I plan to prepare them.

I smoked these a lot last summer but, a lot of water has gone over that bridge so to speak. I need help on how to do this right. I need a guesstimate on time or I need to get them done ahead of time and reheat or keep them warm.

I plan to smoke them slow and low indirect 225°.

I don't have an AR rib rig so I plan to use my BGE rib rack.

Here is where I need some suggestions.

Thirdeye's site cooking until tender approx 5 hours.

I have seen where different ones suggest checking for tenderness using a tooth pick and time as a guide.

Now I am planing a supper party to eat at a certain time and I don't remember my spare ribs taking 5 hours last year. I was thinking maybe 3 hours max.

I am looking for input please. Thanks, Tim

AlwaysGolf · January 2010

At 225 they are going to take a lot longer than 5 hours. I would bump temp to 250 and plan on 6-7 hours for spares, that is what mine usually take. Baby backs cook in about 4-5. Just my $.02. I think I may do some BB's on Sunday but haven't finalized the menu yet.

Dave in So Cal · January 2010

Tim, I have never smoked ribs at low temps for less than 4 hours. The rib cooks I have done on the BGE have been in the 4.5 to 5 hour range. The ribs cooked 4.5 hours were done, but they were not pulled back from the bone and did not fall off the bone - had more spring when bitten into.

My two cents is to plan for a five hour cook and check them for doneness at about 4 hours.

AZRP · January 2010

I would bump that temp to 250 and expect them to take 5-7 hours. -RP

2Fategghead · January 2010

Do you foil you ribs toward the end and add honey and apple juice and brown sugar to add moisture and tenderness. Tim

Cpt'n Cook · January 2010

I have a rack of spares trimmed St. Louis style on the grill as I type. I am going with a 275 dome and am planning on about six hours.

Will be hot-tubbing myself during cook

Mickey · January 2010

Alvin, you go girl on those ribs Sunday

2Fategghead · January 2010

Cpt'n Cook, Be careful getting out of the hot tub someone may want to slap you on the CI grate sear you! :woohoo:

gdenby · January 2010

Most untrimmed spares I get are around 5.5 to 6 pounds. Once trimmed to St. Louis style, they usually take at least 5 hours with a dome of 250. Occasionally I get smaller slabs, as little as 4.5 pounds untrimmed. Those go go a bit faster, usually around 4 hours.

My test is that once the meat has drawn back on the bone, I start lifting the slab a bit by the bone tip at one end. When the meat begins to split apart from the lift, I know its ready.

You can hurry things a bit if you let the slab come up to room temperature. After being taken from the fridge and rubbed, it only takes about an hour for them to reach room temperature, and during that time you can lay your fire, get it stable, etc.

Good luck. Even a hasty rib cook on the Egg is often better than the average restaurant offering.

JB · January 2010

Depends on your preference really. I do 250* for a minimum of 6 hours and have went 7-7.5 on occasion. Probably edible at 3-4 hours for some tastes. I prefer an almost fall off the bone texture which I usually get at 6 hrs or so. Good luck.

Nature Boy · January 2010

3 hours won't get you there, buddy. Well, maybe if you cooked 325 for 2 hours then wrapped in foil.

I agree with the 250 people. And 5 1/2 to 6 hours at that temp. The temp will be lower at the grate level anyways, especially at the start.

A method we use often takes 7 hours for big st. louis spares, starting off at 250, then reducing to 225 once the rub is set and they start developing color. Cook til toothpick tender....usually about 7 hours.

Good luck mang
Chris

NoVA Bill · January 2010

Hey Timmy,

I finally started doing as thirdeye suggests on his websit and my ribs are the best I've ever made. We like 'em dry or Memphis style.

Try using your grid extended for a second level??? I never liked how the ribs cooked when I used the rack.

I've never had ribs "finished" in less than 5 hours sometimes in 7 hours. When I removed them earlier they were tough and the looks around the table could/would kill. Now it's all smiles.

Good luck looking fwd to the pics.

Spare Rib cook on Saturday

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