jeffshoaf Posted July 27, 2014 Report Posted July 27, 2014 Baby backs get all the love; can we spare some for a rack of mighty tasty spare ribs?
EGGARY Posted July 27, 2014 Report Posted July 27, 2014 What is your way of doing ribs ? Temp? Foil ? How long is your average cook for ribs ? I ask this as I have 3 slabs of Spares on right now. I never cook them the same every time. I guess it's an ADD thing as I get bored doing the same thing.
dstr8 Posted July 27, 2014 Report Posted July 27, 2014 ^ I too can relate to the ADD effecting my cooking . Its so darn hard to make, especially BBQ, things the same way more than once or twice.
tony b Posted July 27, 2014 Report Posted July 27, 2014 I'll join that club! Variety is the thing that makes cooking fun for me.
jeffshoaf Posted July 28, 2014 Author Report Posted July 28, 2014 I generally go simple since I had a few experiments fail due to rubs and sauces overpowering the meat. My last few rib cooks just used salt, pepper, and garlic powder, slow cooked with heart deflector and drip pan over charcoal and some hickory and Apple wood, 225 - 250 for 4 or 5 hours. I didn't even monitor the meat temp this round. Foil is for storing, not cooking! I usually make my own sauce based on tomatoes, honey, and molasses, but I was otherwise occupied and dipped these in Bone Sucking Sauce from the grocery store. Very happy (and full) with the results. 1
tony b Posted July 28, 2014 Report Posted July 28, 2014 Of the "jarred sauces," Bone Sucking Sauce is pretty damned good. One of the very few that I'll buy.
Porkchop Posted July 29, 2014 Report Posted July 29, 2014 Foil is for storing, not cooking! i'd agree, if you count hayboxing/hotboxing as "storing"... works great for ribs and shoulders... wrap in saran and then foil, and throw in a styro cooler packed with batting (old newspapers or old walmart bags works great) and just let them sit for a couple hours. allows the juices to settle and everything really tenders up. great for when your q comes off the smoker well in advance of the party. try it sometime!
jeffshoaf Posted July 29, 2014 Author Report Posted July 29, 2014 i'd agree, if you count hayboxing/hotboxing as "storing"... works great for ribs and shoulders... wrap in saran and then foil, and throw in a styro cooler packed with batting (old newspapers or old walmart bags works great) and just let them sit for a couple hours. allows the juices to settle and everything really tenders up. great for when your q comes off the smoker well in advance of the party. try it sometime!I do count hotboxing as storage and have used it for both butts and ribs - it's just short-term storage! I have a small cooler that is just the right size for two butts with two towels.
EGGARY Posted July 31, 2014 Report Posted July 31, 2014 Don't you think 4-5 hours is a bit too long to cook ribs ? If it works for you more power. I did Spares this past Sunday and they took 3 1/2 hours and the cooking temp was 250. They were really good. Am I doing something wrong ? I don't know. I didn't foil and I don't like the idea of doing it. I don't get the 3-2-1 Method.
dstr8 Posted July 31, 2014 Report Posted July 31, 2014 Ditto EGGARY: My (trimmed) spare ribs typically are done perfectly at 3-1/2 hours (225-250*F). But I am going to try the 275*F temp next time...to see what all the fuss is about
EGGARY Posted July 31, 2014 Report Posted July 31, 2014 On the BGE Forum at one time there was a discussion of cooking Ribs at 350, I tried it and they came out good as well. Not a of smoke.
