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Spares and Baby backs tomorrow...quick question

N

Noob

Guest
So i trimmed, spiced & removed membrane on 2 racks of spares (tried to trim to st louis style) and 4 racks of baby backs.

20130215_140844_zps76800a11.jpg


Last weekend i did 1 rack of spares and 2 racks of beef. Did a 4-2-1 on the beefs and 3-2-1 on the spare ribs.

Tomorrow i will be doing the 3-2-1 on the spares, but what is the ideal cooking time for baby backs so they are tender and kick Tony Roma's arse?

Also, i dont spritz nor mop, but what can i put in my foil to help keep juicy?

I plan on basting with bbq sauce at 5.5 hrs til done.
 
The correct answer is as long as it takes :)

It depends on the temp you re cooking at and how big the racks are. here is what works for me, but YMMV...

Baby Backs (2.5 - 3 lbs per rack) - 270-ish, 2.5-1.5-glaze

St. Louis trimmed spares - 270-ish, 2.5-1.5-30-glaze

But, every rack is different, so those are approximate. Use either a toothpick between the bones or the bend test for see when they are done. The toothpick should slide in with no resistance. For the bend test if you pick up a rack from one end it should bend easily to about 90 degrees and the bark will start to crack. There is a great picture around here somewhere of that. I think Northwestbbq posted it.

BTW, it looks like you didn't trim enough to be St. Louis trimmed. The best way is to get the rack straight and find the longest bon and trim straight across at the top of that bone.
 
I cook pork ribs at 275F.
Spares 2 1/2 hours unfoiled, then 1 1/2 hours foiled or until toothpick tender.
Baby backs 2 hours unfoiled, then 1 hour foiled or until toothpick tender.
I put squeeze butter, honey and brown sugar in the foil.
I don't sauce my ribs. I brush the juices from the foil on them and put on a bit of my rub.
 
Ron_L said:
The correct answer is as long as it takes :)

It depends on the temp you re cooking at and how big the racks are. here is what works for me, but YMMV...

Baby Backs (2.5 - 3 lbs per rack) - 270-ish, 2.5-1.5-glaze

St. Louis trimmed spares - 270-ish, 2.5-1.5-30-glaze

But, every rack is different, so those are approximate. Use either a toothpick between the bones or the bend test for see when they are done. The toothpick should slide in with no resistance. For the bend test if you pick up a rack from one end it should bend easily to about 90 degrees and the bark will start to crack. There is a great picture around here somewhere of that. I think Northwestbbq posted it.

BTW, it looks like you didn't trim enough to be St. Louis trimmed. The best way is to get the rack straight and find the longest bon and trim straight across at the top of that bone.
Click to expand...

My last cook and where my offset likes to be is 240°. But i let it ride til 250° then close the intake til 235-240.

And i also figured i didnt cut enough as they seemed wide for true st louis but they look nice squared off
 
Bump your pit to min 275 on the grate no foil 3-4 hrs until bend test passed, done! Tender & juicy pig pops.
 
Bludawg said:
Bump your pit to min 275 on the grate no foil 3-4 hrs until bend test passed, done! Tender & juicy pig pops.
Click to expand...


I've tried many different ways but this way has always given me the best results and is easiest!
 
Bludawg said:
Bump your pit to min 275 on the grate no foil 3-4 hrs until bend test passed, done! Tender & juicy pig pops.
Click to expand...
Yep this is my current trend and working on perfecting it (not bad but could improve) :biggrin1:
 
Bludawg said:
Bump your pit to min 275 on the grate no foil 3-4 hrs until bend test passed, done! Tender & juicy pig pops.
Click to expand...

That's the ticket. I did untrimmed spares last weekend with simple Santa Maria seasoning cooked in this manner. Made me think, why do we trim spares? The results were delicious. The only thing I did was remove the membrane but I may skip that step next time just to see the results.
 
Noob - With your cooking temps go with 2-2-1 on the babybacks.
Just pour a little apple juice in the foil before wrapping.
 
GrillsGoneWild said:
Noob - With your cooking temps go with 2-2-1 on the babybacks.
Just pour a little apple juice in the foil before wrapping.
Click to expand...




Thanks. I do enjoy reading everyone's suggestions but raising the temp 25-30° more than what i am used to was starting to get me nervous.

So i'll throw the spares in and after an hour ill throw the baby backs.


Quick question..do cooking times change if you have just 1-3 racks or in this case ima have 6
 
Noob said:
Thanks. I do enjoy reading everyone's suggestions but raising the temp 25-30° more than what i am used to was starting to get me nervous.

So i'll throw the spares in and after an hour ill throw the baby backs.


Quick question..do cooking times change if you have just 1-3 racks or in this case ima have 6
Click to expand...
Short answer.. NO! Don't cook by time!!! Listen to the meat it will tell you all you need. When they pass the bed test they're done,
 
Having 6 racks on at the same time may lengthen the time for the cook. Make sure they have space for the smoke/heat to get around each of them, so try not to have them touching. Perform the bend test on each rack before taking them out of the smoker. Pick up 1/4 end of a rack and if the rest of the rack bends like it is about to break or go 90 degrees you are done.
 
My wraps: turb sugar, honey, Parkay and apple sauce on bone side (thinly spread).
 
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