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Unread 12-29-2010, 02:34 PM   #1
Dave Russell
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Default Favorite untrimmed spares method for wsm?

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!
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Unread 12-29-2010, 02:38 PM   #2
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Cut the slabs in half. Same amount of time as full slabs. You can stack them too. Rotate top to bottom every 45 minutes
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Unread 12-29-2010, 03:48 PM   #3
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Sorry Dave, never done untrimmed spares.
Hope you find an answer.
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Unread 12-29-2010, 04:05 PM   #4
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Quote:
Originally Posted by Harbormaster View Post
Sorry Dave, never done untrimmed spares.
Hope you find an answer.
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.
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Unread 12-29-2010, 04:26 PM   #5
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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.
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Unread 12-30-2010, 09:08 AM   #6
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Quote:
Originally Posted by Southern Home Boy View Post
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.
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.
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Unread 12-30-2010, 09:35 AM   #7
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I cook them the same as my trimmed ones.
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Unread 12-30-2010, 10:18 AM   #8
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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!
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Unread 12-30-2010, 10:38 AM   #9
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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?
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Unread 12-30-2010, 10:43 AM   #10
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Quote:
Originally Posted by JD McGee View Post
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!
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'.)
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Unread 12-30-2010, 12:42 PM   #11
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I have never flipped mine but I have never used a rib rack.
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Unread 12-30-2010, 01:57 PM   #12
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I never trim spares..
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Unread 12-30-2010, 02:11 PM   #13
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Quote:
Originally Posted by cowgirl View Post
I never trim spares..
Hi Jeannie. What temp do you recommend for 'em if not foiling? Do ya still bacon grease 'em?

Happy New Year!
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Unread 12-30-2010, 02:46 PM   #14
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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
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Unread 12-30-2010, 03:37 PM   #15
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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.
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