Spareribs...first timer
 

I just threw some spareribs on the UDS for the first time. I have done some research and it appears more people trim them rather than not. I chose not to trim them. I had a hard time trying to get the membrane off of them. I got about half off.

Ive always cooked beef ribs in the past and it was fairly easy to get the membrane off.

Only thing I seasoned them with is KC Rib Doctor. I want to try Simply Marvelous apple rub at some point it looks good.

Threw some Hickory, cherry and apple wood on it.

Forgot to mention I got it rolling at 220 right now. I will let it go for about an hour and it doesn't go up any more I am going to take a cap off and let it get some more air

If getting a good grip is your problem, I find that using a paper towel to grab the membrane helps when pulling them off.

Trimmed is easier to get just right, but, untrimmed is mighty good as well. Best of luck on the cook. Lots of folks leave the membrane on.

Ya I tried the paper towel ans it usually works on the beef ribs but not today

Sent from my Galaxy Nexus using Tapatalk 2

On occasion I'll leave the membrane on and just score it criss-cross wise with a knife, especially when I'm able to sear the slab at the end of the cook, when using a kettle, for instance.

I'll trim them for "show" if we're sharing them with others. I still cook the rib tips & save them for myself for a later meal, or baked beans. If it's just me & ma I'll pull the membrane & call it good. Cheers!!!

I trim them and save the trimmings.
Rib tips are a great cook all on their own! :mrgreen:

I read somewhere else on this site that the rib membrane comes off easier when it is still cold

I don't fark with the membrane anymore IMO it makes for a juicer rib and it mostly cooks away. I never used to pull it then I drank some funky kool aide and started to do Strange unfamiliar things to my cooks. (I still think is was an Alien abduction) I started to cook colder like 225... I put all kinda of ridiculous seasonings on.... and oh the sweet sauces I was 'outa Control. One day about 2 yrs ago I dropped a bottle slipped and hit my head now I cook Hotter use mostly salt & pepper and Sauce is scarcely found.Maybe it wasn't Aliens....

To me a cheap pair of small needle nose pliers work better than anything...slide under skin, grab and pull....JMHO

Temp reached 275 to 295. I wrapped the rack with foil after a little after two hours.

I didn't have any apple juice so I put some pineapple juice and brown sugar on the ribs under the wrap. I'm gonna put it on for about an hour with foil then put it back on.

I saw a 2-1-10 method of putting it on grill with glaze for ten minutes

Sent from my Galaxy Nexus using Tapatalk 2

That's a good idea.

Sent from my Galaxy Nexus using Tapatalk 2

I don't care if I get mushy ribs or not but i would like to try something a bit more firm.

Whats the easiest way to tell if they are "done" besides the bend test?

Take a toothpick and probe between the bones. When it goes in with litlle resistance they are ready. Lately I have been probing them with my thermapen to check temp. Good luck. I bet they will be great.

What's a good temp for my thermapen?

Sent from my Galaxy Nexus using Tapatalk 2