pork spare ribs

[Graytwhyte]

Alright, I need some more help here guys. :?: I am planning on a cook Friday and want to do a chuck roast, a butt, and some spares. Question is, when it comes time to rub the ribs what is the best time/technique to use here? I have seen some rub the night before, and others just use mustard and rub while the smoker is getting to temp. What do you think? Also, I have never done a butt. Any tips would be much appreciated. I know there is plenty of knowledge here, and I appreciate any help. Thanks, TIMBO.

[Wayne]

I have done it several ways and the results are not that much different. I usually use a dry rub several hours before cooking. Let it marinate till the meat is at room temp. Then slather the ribs with mustard right before you put them on the smoker. The pork but can be fixed the same way as the ribs. The chuck roast will only need garlic and dry rub, and will cook pretty fast compared to the pork. However be sure that is is cooked long enough so it will be tender. A lot of people foil the meat after several hours in the smoke then cook several hours in the foil and remove the foil for the last 30 minutes to an hour. Be sure to let the meat set about half an hour after removing from the smoker and before you slice it up, so the juice will gel up and make the meat really moist.

[BigAl]

I have settled on Head Country rub and mustard. Last time it was BB ribs, just before I put 'em in the smoker. Next time I do Spare ribs, I'm gonna use the same rub and mustard and cover with clear cling wrap an overnight in the frig.

If you use the 3-2-1 rib smoking procedure listed in threads here, I think you will be happy whether you do the over night thing or not.

Use the search feature to find the posts for 3-2-1 procedure.

Good luck!

[kcquer]

Tim, I didn't used to be a big pork butt fan until I started cookin' 'em the way I learned here. When the internal temp reaches 160 or so, foil it up. Spray or mop just before you seal the foil and take it to 200. Then cooler it if you can back down to 160. When you open the foil it will almost shred itself.

Put the beef in the coolest area of the cooker, slower will work best for the leanest cut in your batch of stuff. Best of luck.