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JMo · September 2010

I posted earlier about an upcoming neighborhood rib cook off this coming Saturday and received great feedback from the forum but I would like more of your opinions and feedback.

I am cooking 4 racks St. Louis cut Spares on the XL and need some advice and or opinions on the following.

I plan on smoking at 225 indirect with plate setter and drip pan for first 3 hours with apple and cherry wood (spray with apple juice / apple cider vinegar mixture every hr) then foil for 1 hour @ 250 with braising liquid. I plan to remove the foil and finish the ribs an additional hour with sauce. 5 hours total cook time.

Braising liquid? Is one hour enough? I plan to us some brown sugar, apple juice and diluted bbq sauce. Some have mentioned parkay/butter. What are your thoughts on this?

Rack or no Rack?

Liquid or no liquid in the drip pan?

How many dry chunks of wood?

Any other suggestions?

I appreciate any feedback you can give me.

2Fategghead · September 2010

Here is a Spare rib cook I did last Janurary. Showing how I trimmed them St Louis style. I don't foil.

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=803528&catid=1

Here is a Spare rib cook I did last May

http://www.eggheadforum.com/index.php?option=com_simpleboard&Itemid=112&func=view&catid=1&id=892871#892871

JMo · September 2010

Do you think 5 hours is enough time?

h20egg · September 2010

2Fattegghead: Always wondered about trimming the spares. Your pic makes for a pretty rack of ribs, but what do you do with all the trimmings? Can they be cooked at same time and stripped of the meat?

2Fategghead · September 2010

JMo, This is one cook I don't use a meat thermometer I test with a tooth pick for resistance and I use my tongs to see how the slab of ribs hang or droop.

When you first go to put your ribs in the pit you stick a tooth pick in the meat and feel the resistance and pick them up raw with the tongs and see how they don't hang and droop.

After say 5 hours check for doneness. Then cut one off and don't burn your tongue but, eat on it and see. Then decide to sauce them for 20 minutes or leave them on longer. There have been people that say their Spare ribs take up to 7 hours but so far that has never been the case for me. Tim

JMo · September 2010

2Fategghead,

Thanks for the feedback. My problem is I need to have these ready for turn in @ 7:00. Do you think I should give them more than 5 hrs?

2Fategghead · September 2010

h20egg, I cut the ribs uniformly so they cook evenly. Some of the scraps I cook and nibble on while the rest of the slabs are smoking. The rest I grind up. Look here. Tim

ground pork fattie wrapped in bacon

http://www.eggheadforum.com/index.php?option=com_simpleboard&Itemid=112&func=view&catid=1&id=808375#808375

2Fategghead · September 2010

I guess it depends on how meaty they are. I haven't done any cooks for competition. I'm sorry I just reread your post. Maybe others will chime in. The only other suggestion I could give you is to do test cooks but, maybe you already have. Tim

Capt Frank · September 2010

Reading through your post and answers I think 5hrs is a little shy on time, especially if you are doing the first three at 225.
I'm no rib expert but, spares usually take a little longer than BB's anyway, and I think most folks will tell you to cook at 250 dome. I don't see four racks of spares getting done in five hours if the first three are at 225. Remember even though we mostly use the bend test and the toothpick, spares are a tough cut, similar to a butt or shoulder, they need to cook to internal temp of 190 or more. That's hard to do if your pit is only 225
just my .02ct,

Capt Frank
Homosassa, FL

[Deleted User] · September 2010

I like using a rack, but I've never done it any other way.

I think Hickory is the best smoke with ribs

I foiled my last batch of spares at 3.1/2 hrs and kept them in the foil for an hour. I think saucing for the last hour will work. I cook them the whole time at 250.

Allow at least 6 hrs for spares.

[Deleted User] · September 2010

How the hell did I double post???

JMo · September 2010

Thanks for the help! I will try to post some pictures of the cook if I can figure out how.

[Deleted User] · September 2010

good luck!

and here's how you post a photo:
http://www.nakedwhiz.com/howtopostaphoto.htm

2Fategghead · September 2010

JMo, Here is a link on how to post a pic using photobucket. If you run into trouble post a question. There are a lot of folks on here that can help you and I don't mind at all.

Tim

I am sending you an email now. Look in your spam folder if you don't get it.

How to post a picture on the forum

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=687889&catid=1

FAQ - Tips & Helpful Information

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=950178&catid=1

2Fategghead · September 2010

How did you get in front of me Bob?

I guess I have to get up earler.

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