Spareribs first timer help needed

Jukas · Mar 30, 2013

So my wife came home with two racks of these below and asked if we could have them for dinner.

Since it was so late in the day I got a temporary reprieve until Monday but I'm not sure what to do with these?

I know some people trime them, but I'm not sure where to trim? My best guess is rubbed down with some plowboys yardbird and then done 250-275 probably for 4-6hrs? I'm also not familiar with how to tell if they're close to done and when they're done?

NorthwestBBQ · Mar 30, 2013

Your plan sounds great and there is no reason to trim them unless you want to. In competition we trim spares in what's called the St Louis cut but that is for appearance only.

As far as when they are done there will usually be some pull back of the meat from the bone ends.

I use the bend or crack test to determine when they are ready. Pick up one end of the rack with tongs and the meat will bend or crack in the middle of the rack.

Another popular way is to pierce the meat between the bones with a toothpick. It should go in with very little resistance like butter.

Sammy_Shuford · Mar 30, 2013

Again, trimming is your choice. The cut off meat makes good chili if smoked alone with the ribs.

I run 225 for 5.5 hours and then start checking with the bend test.

You Tube has lots of videos on trimming.

[ame="http://www.youtube.com/watch?v=gYOLV66XukY"]How To Trim Spare Ribs Into St. Louis Style Ribs - YouTube[/ame]

flyingbassman5 · Mar 30, 2013

Coat with favorite rub then cook at 275 for around 4 or 5 hours. Check for doneness with any of the above mentioned methods. I'm a toothpick kinda guy if it makes any difference.

Good luck :thumb:

gmag · Mar 30, 2013

There are a million rubs out there but you wont be disappointed with that Plowboys rub!

Jukas · Mar 30, 2013

Thanks for the tips brethren. if you're going to sauce do you wait until they pass the bend/toothpick test?

Can you manage them with foil & a cooler if they finish early like a brisket or butt?

Smokin in Ne. · Mar 30, 2013

i like to trim them because the wife like rib tips.I like to rub them down with some worcestershire before appling rub .

gayler · Mar 31, 2013

I do St. Louis style myself and remove the membrane. I rub them down the night before with Durkey brand rib and chicken rub. Put it on dry ribs, no mustard or anything. I smoke at 230F spritsing with apple juice every hour and foil after three hours with some apple juice for another hour.

NorthwestBBQ · Mar 31, 2013

Jukas said:
Thanks for the tips brethren. if you're going to sauce do you wait until they pass the bend/toothpick test?

Can you manage them with foil & a cooler if they finish early like a brisket or butt?

1) Since I sauce and cook them for about 10 minutes longer, yes.

2) Ribs do not hold as well as brisket or butts and can dry out.

Smoking Terrapin · Mar 31, 2013

There's some great info here, especially some of what Northwest BBQ told you. If you're a newbie, a few extra thoughts.
1) Consider finishing in the oven or be sure to wrap after you've smoked for a while. Especially if you're serving naked (no sauce), you may be disappointed with dry ribs if you don't do something to keep moist as they finish.
2) I would trim the St. Louis slab as shown, removing the rib tips. DO NOT THROW THEM AWAY. Just smoke them separately and you'll find this helps you to smoke in a reasonable period of time. If you're using a rib rack, the full slab spare ribs will slump over and not cook completely.
3) Consider doing one slab wet, one dry. Many people assume they NEED to have BBQ sauce on ribs until they do it right. I like both, but just because a rib is done "dry" doesn't mean it IS dry or less flavorful.
HAPPY EASTER AND HAPPY BBQ!

Smoking Terrapin · Mar 31, 2013

Oh, and they're done when the meat shrinks back from the bone about 1/2". The rack will have some flex to it, but meat should not fall off the bone.

Jukas · Apr 1, 2013

Cooked em today at 250 on the egg. I put them on at 1pm and figured they'd go five hours so I intended to start checking them at 5pm, four hours in. Turns out they were already not only done, but past done. I gave them a quick sauce and them slapped em on cookie trays and covered em with foil. They ended up decent in the middle, but dry on the ends and literally fell off the bone. Next time I'll either do them lower, at 225 or start checking them at 3 hrs.

Ironically the family loved them, I was the only critic.

Randbo · Apr 1, 2013

They look very tastey!!!

SmokinAussie · Apr 1, 2013

Yep... 250 for 5 hours is too long in general. However, we have all made that mistake when starting out, so just enjoy them. Plenty more ribs out there to gain perfection!

Cheers!

Bill

martyleach · Apr 2, 2013

Totally agree with Michael here!
Very good advice.

NorthwestBBQ said:
Your plan sounds great and there is no reason to trim them unless you want to. In competition we trim spares in what's called the St Louis cut but that is for appearance only.

As far as when they are done there will usually be some pull back of the meat from the bone ends.

I use the bend or crack test to determine when they are ready. Pick up one end of the rack with tongs and the meat will bend or crack in the middle of the rack.

Another popular way is to pierce the meat between the bones with a toothpick. It should go in with very little resistance like butter.

Jukas · Apr 2, 2013

SmokinAussie said:
Yep... 250 for 5 hours is too long in general. However, we have all made that mistake when starting out, so just enjoy them. Plenty more ribs out there to gain perfection!

Cheers!

Bill

They were actually only four hours at 250F pit probe temp though the probe was in the dead center of the grill above the plate setter and the spares were big enough that they extended all the way out to the edges.

If I'm shooting for no foil, so I drop temp to around 225, or should I keep it around 250 but start checking them for doneness around hour three?

El Ropo · Apr 2, 2013

If going for no foil ribs, bump temp up to 275, and check at 3 hours or a little less as it seems your egg cooks things pretty fast. It sounds counter productive using a higher heat, but believe me and many others. Ribs will dry out more at lower temps and longer cook times, rather than higher temp and shorter cook times. The reason for this is moisture in any meat comes from within the meat as it renders. Not from any outside source such as a water pan, or spritzing/mopping.

Catch them right after they've released the magic and it's a wonderful thing.

Just BS · Apr 2, 2013

I'm surprised nobody has mentioned the 3-2-1 method. After rubbing , smoke for three hours, then wrap in foil for two hours (add a little butter, apple juice and honey in there) and then unwrap , sauce and finish for one last hour. Keep your temp LOW.

Personally I've been experimenting with more of a 3-1-.5 method, but you get the idea...

NickTheGreat · Apr 2, 2013

I'm still trying to get ribs just right. It seems to be more of an art than anything.

I think the 'bend test' is the easiest, but I'm still learning too

El Ropo · Apr 2, 2013

Just BS said:
I'm surprised nobody has mentioned the 3-2-1 method. After rubbing , smoke for three hours, then wrap in foil for two hours (add a little butter, apple juice and honey in there) and then unwrap , sauce and finish for one last hour. Keep your temp LOW.

Personally I've been experimenting with more of a 3-1-.5 method, but you get the idea...

Because we hate foil and can get better results without it. :mrgreen:

Spareribs first timer help needed

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