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Unread 03-30-2013, 06:42 PM   #1
Jukas
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Default Spareribs first timer help needed

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?
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Unread 03-30-2013, 06:53 PM   #2
NorthwestBBQ
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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.

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Unread 03-30-2013, 07:04 PM   #3
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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.

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Unread 03-30-2013, 07:18 PM   #4
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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
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Unread 03-30-2013, 07:41 PM   #5
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There are a million rubs out there but you wont be disappointed with that Plowboys rub!
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Unread 03-30-2013, 09:29 PM   #6
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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?
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Unread 03-30-2013, 09:42 PM   #7
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i like to trim them because the wife like rib tips.I like to rub them down with some worcestershire before appling rub .
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Unread 03-30-2013, 11:49 PM   #8
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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.
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Unread 03-31-2013, 10:08 AM   #9
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Quote:
Originally Posted by Jukas View Post
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.
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Unread 03-31-2013, 12:00 PM   #10
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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!
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Unread 03-31-2013, 12:03 PM   #11
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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.
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Unread 04-01-2013, 08:58 PM   #12
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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.

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Unread 04-01-2013, 09:16 PM   #13
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They look very tastey!!!
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Unread 04-01-2013, 09:56 PM   #14
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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!

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Unread 04-01-2013, 11:04 PM   #15
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Totally agree with Michael here!
Very good advice.

Quote:
Originally Posted by NorthwestBBQ View Post
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.

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