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Favorite untrimmed spares method for wsm?

D

Dave Russell

Guest
The title's pretty much my queastion. I usually trim, but have a LIGHT three-pack of Smithfield (unenhanced) spares that only weighs 11.1 lbs. I got 'em out of the freezer from when I stocked up back in summer when on sale. I know that some of ya'll like to cook whole spares, at least occasionally, so how would ya cook these in a 18.5" wsm?

My main objective is to somehow get the rib tips at their optimum tenderness without drying out the other ends, and I'd really appreciate any suggestions from any who messes w/ untrimmed spares, especially on a little wsm.

Happy New year!
 
Cut the slabs in half. Same amount of time as full slabs. You can stack them too. Rotate top to bottom every 45 minutes
 
Harbormaster said:
Sorry Dave, never done untrimmed spares.
Hope you find an answer.
Click to expand...

Evidently, not a lot of people have.

I'll probably just put the smaller two slabs on the top rack with the thicker side (rib tips) pointed out toward the outer edge. (This is what Gary Wiviott suggests in "Low and Slow" for cooking two untrimmed slabs of spares on the wsm.) For the larger rack, I guess I'll cut in half and place likewise on the bottom rack. I'll probably shoot for 250-275 at the VENT.
 
I've only done this once before: I had two slabs that I cooked on my ProQ Frontier (same size as the WSM 18.5"). I put them in a rib rack and folded 'em in half across two of the rack tines.

They turned out 'ok' but nothing to write home about, so I don't know if that helps much.
 
Southern Home Boy said:
I've only done this once before: I had two slabs that I cooked on my ProQ Frontier (same size as the WSM 18.5"). I put them in a rib rack and folded 'em in half across two of the rack tines.

They turned out 'ok' but nothing to write home about, so I don't know if that helps much.
Click to expand...

I think I know what you mean. I know a few folks rack a couple of slabs with the ends winding up toward the center where the temp's a bit lower.
 
Yep...what Johnny said...^^^...I cook them the same as trimmed. I have a pretty tall rib rack that I can stand them up on their sides...works great! :thumb:
 
Thanks, Johnny and JD. So you could smoke at 275-300, then foil til tender just like with St. Louis ribs? no difference at all?
 
JD McGee said:
Yep...what Johnny said...^^^...I cook them the same as trimmed. I have a pretty tall rib rack that I can stand them up on their sides...works great! :thumb:
Click to expand...

Thanks for the reply, JD. Hope ya'll had a nice Christmas.

Is it worth the effort to start the slabs off with the rib tip side down in the rack, then flip after the rub sets? I'm just thinking of ways to try to get those rib tips to get fairly tender before you get much pull back and risk drying out the other ends of the ribs (not meaning ends of the slab, if you get what I'm sayin'.)
 
Dave, why doncha bring those three racks of spares over here and i'll figure out a way to mak'em just the way you lik'em:wink:
 
I just did 6 racks of spares on my 18.5 wsm on boxing day. I pulled the membrane off them and rubbed them down. Cut in half and put on my wsm. apple and pecan wood, 225-275 F. about 5 or 6 hours. bone side down, rotated top to bottom 3 times. turned out amazing. Homemade sauce as well.
 
Dave Russell said:
Hi Jeannie. What temp do you recommend for 'em if not foiling? Do ya still bacon grease 'em? :-D

Happy New Year!
Click to expand...

Hi Dave! :-D
I like 225F and yes I still like to brush them with bacon drippings... :becky:

Hope you have a great 2011 too...Thanks!
 
Dave Russell said:
Thanks for the reply, JD. Hope ya'll had a nice Christmas.

Is it worth the effort to start the slabs off with the rib tip side down in the rack, then flip after the rub sets? I'm just thinking of ways to try to get those rib tips to get fairly tender before you get much pull back and risk drying out the other ends of the ribs (not meaning ends of the slab, if you get what I'm sayin'.)
Click to expand...

If you're only doing 2 or 3 racks on a WSM you can do 2 on top and one on the bottom grates. I cook @ 250-275 with a full pan of water...meaty side up...no flipping or foiling. I spritz with apple juice after 2 hours then every 1/2 hour till done. I usually glaze (both sides) about 30 minutes before I serve (that's when the ribs just start to weep...or tear).

Some folks like to foil after 2 or 3 hours 3-2-1 or 2-2-1 methods...personally I like my ribs fallin' off the bone and never felt the need to foil (other than beef ribs).

Christmas was great...nice and relaxing (for a change)! :thumb: Good luck...and have fun! :p
 
I own a 22.5" WSM but I cook them the same way I cook any ribs:

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Thanks to all for the input.

I think I learned something on this cook. For some reason or another, I decided to half the largest slab that I put on the bottom grate. Well, I believe I'll be doing that way with all my slabs of untrimmed spares from now on. The heaviest end wasn't NEAR ready when the lighter end was, and besides, this way I'll be able to turn that skinny end away from the outside heat. I pulled both when they were tender, and they came out much better than the two puny slabs on the top grate.

Cooking at 250-275 w/ water per JD McGee worked out fine! I left the vents open the whole time, and simply tapped the cooker legs (used K) with my rubber mallet when I'd go outside to spritz 'em. Those tips off that heavier rack were mighty tasty!
 
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