Spareribs...first timer

pal251 · Feb 12, 2013

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

jgarcia · Feb 12, 2013

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

landarc · Feb 12, 2013

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.

pal251 · Feb 12, 2013

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

Carbon · Feb 12, 2013

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.

hamiltont · Feb 12, 2013

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!!!

BobM · Feb 12, 2013

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

mcdanman · Feb 12, 2013

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

Bludawg · Feb 12, 2013

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....

lastmajordude · Feb 12, 2013

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

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

pal251 · Feb 12, 2013

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

pal251 · Feb 12, 2013

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

That's a good idea.

Sent from my Galaxy Nexus using Tapatalk 2

pal251 · Feb 12, 2013

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?

Danny B · Feb 12, 2013

pal251 said:
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.

pal251 · Feb 12, 2013

What's a good temp for my thermapen?

Sent from my Galaxy Nexus using Tapatalk 2

Sammy_Shuford · Feb 12, 2013

I trim mine, and clean the meat of the remains. Makes good jerky!

Sent from my iPhone using Tapatalk

Brian in Maine · Feb 12, 2013

Try rolling the ribs up tight meat side in, then roll them from the other end. This stretching the skin, and it comes off fairly easy.
I second the toothpick between the ribs.

pal251 · Feb 12, 2013

I went out after having the ribs on the grill for a total of about 3.5 to 4 hours at an average of about 280 I would guess. When I pulled the foil off they were so tender that the bone came straight up out of the meat!

They didn't look pretty but they were delicious. I tried not eating too much considering I'm going to Oklahoma Joes tommorrow afternoon

Here is a photo

landarc · Feb 12, 2013

Yeah, maybe a little overdone, looks like good food to me though

pal251 · Feb 12, 2013

Perhaps but they were juicy and delicious lol

Sent from my Galaxy Nexus using Tapatalk 2

Spareribs...first timer

Full Fledged Farker

Knows what a fatty is.

somebody shut me the fark up.

Full Fledged Farker

is Blowin Smoke!

is Blowin Smoke!

Babbling Farker

Found some matches.

somebody shut me the fark up.

is One Chatty Farker

Full Fledged Farker

Full Fledged Farker

Full Fledged Farker

Full Fledged Farker

Full Fledged Farker

is Blowin Smoke!

is One Chatty Farker

Full Fledged Farker

somebody shut me the fark up.

Full Fledged Farker

Similar threads