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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 02-16-2013, 02:29 PM   #1
Noob
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Default Wasn't pretty but Spares and BB ribs are done (pr0n)

Had some trouble with minion method and controlling remps but ribs are off the cooker and resting ready to be eaten :D

After 3 hours (2 for baby backs)



After the 2 hrs in the foil



After a light sauce 15 min before removing from cooker






Spares resting




Baby backs resting....fall off bone tender as requested by family

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Old 02-16-2013, 02:35 PM   #2
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Looks pretty to me. Good job.
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Old 02-16-2013, 02:37 PM   #3
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Wow those look great!!!
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Old 02-16-2013, 03:05 PM   #4
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Good stuff!
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Old 02-16-2013, 03:12 PM   #5
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Look real good nice color, & not over sauced I'd eat 'em!
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Old 02-16-2013, 03:14 PM   #6
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The spare rack that is on the left side came out very tough. Very weird because it was super juice and very tasty but when we bite we had to use effort. However the other rack whose bones did poke out came out great!
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Old 02-16-2013, 03:15 PM   #7
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Looks like a Silver Smoker! That's why you had problems with temps. Those thing are wiley. Your ribs look really good though.
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Old 02-16-2013, 03:17 PM   #8
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Looks good to me man!
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Old 02-16-2013, 03:18 PM   #9
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Nice batch of ribs, thanks for sharing...
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Old 02-16-2013, 03:21 PM   #10
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Quote:
Originally Posted by Noob View Post
The spare rack that is on the left side came out very tough. Very weird because it was super juice and very tasty but when we bite we had to use effort. However the other rack whose bones did poke out came out great!
Perfect example of why you can't go by time. Each rack is different, that one needed to cook some more.

Great cook!
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Old 02-16-2013, 03:31 PM   #11
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I concluded a while back to go 2-1-1 when cooking spares. I try to keep them between 230* -250*. Thats my zone and have good results. The uniform thickness of the rack of ribs always makes a difference. I have found that Swift brand are the thickest with that consistency, around here.
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Old 02-16-2013, 03:37 PM   #12
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I am gonna retire from spare ribs. Baby backs came out amazing!
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Old 02-16-2013, 03:38 PM   #13
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They look really good!
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Old 02-16-2013, 04:18 PM   #14
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Quote:
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I am gonna retire from spare ribs. Baby backs came out amazing!

Don't retire, just cook them longer. As stated before cook until they pass the bend or tooth pick test.
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Old 02-16-2013, 04:19 PM   #15
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Quote:
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I am gonna retire from spare ribs. Baby backs came out amazing!
Don't give up on them. They take longer because there is more meat there and more fat to render. Cook them until they pass the bend test or toothpick test and they will be great.
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