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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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12-29-2010, 02:34 PM | #1 |
is One Chatty Farker
Join Date: 01-06-10
Location: Lebanon, Tennessee
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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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If you're lookin' you ain't cookin', but if you're overcookin' you might start lookin'! |
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12-29-2010, 02:38 PM | #2 |
is One Chatty Farker
Join Date: 10-22-07
Location: Lincoln NE
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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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12-29-2010, 03:48 PM | #3 |
somebody shut me the fark up.
Join Date: 07-14-06
Location: Wyocena/Pardeeville, WI
Name/Nickname : Clark
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Sorry Dave, never done untrimmed spares.
Hope you find an answer.
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Clark My Boys: Joseph (EI); Andrew (EE); Daniel (EE) My Toys: 10 WSMs (B, C, E, DH, DA, EZ, DZ, EO, DU, DR); 5 - 22.5" Bar-B-Q-Kettles; 2 - 18.5" Bar-B-Q-Kettle; 4 WGAs (EZ, DE, N, B); 2 SJPs ( DR, DR); 2 Smokey Joes (A, K); Brinkman Cimmaron. "For when democracy becomes tyranny, those of us with rifles still get to vote" |
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12-29-2010, 04:05 PM | #4 | |
is One Chatty Farker
Join Date: 01-06-10
Location: Lebanon, Tennessee
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Quote:
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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If you're lookin' you ain't cookin', but if you're overcookin' you might start lookin'! |
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12-29-2010, 04:26 PM | #5 |
is One Chatty Farker
Join Date: 01-14-10
Location: St. Louis, MO
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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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Pro Q Frontier, UDS (Little Red), "Turtle Drum" UDS, CG Gasser KCBS CBJ#61160 |
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12-30-2010, 09:08 AM | #6 | |
is One Chatty Farker
Join Date: 01-06-10
Location: Lebanon, Tennessee
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Quote:
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If you're lookin' you ain't cookin', but if you're overcookin' you might start lookin'! |
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12-30-2010, 10:18 AM | #8 |
somebody shut me the fark up.
Join Date: 06-28-07
Location: Duvall, WA
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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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"The team formerly known as "Wine Country "Q"... PNWBA "Team of the Year" 2011, 2012, 2013, 2014, 2016, 2017... We cook on MAK Grills and Bullets... |
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12-30-2010, 10:38 AM | #9 |
is One Chatty Farker
Join Date: 01-06-10
Location: Lebanon, Tennessee
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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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If you're lookin' you ain't cookin', but if you're overcookin' you might start lookin'! |
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12-30-2010, 10:43 AM | #10 | |
is One Chatty Farker
Join Date: 01-06-10
Location: Lebanon, Tennessee
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Quote:
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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If you're lookin' you ain't cookin', but if you're overcookin' you might start lookin'! |
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12-30-2010, 12:42 PM | #11 |
Babbling Farker
Join Date: 04-03-10
Location: Cypress TX
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I have never flipped mine but I have never used a rib rack.
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J Crunch |
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Thanks from:---> |
12-30-2010, 01:57 PM | #12 |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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I never trim spares..
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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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12-30-2010, 02:11 PM | #13 |
is One Chatty Farker
Join Date: 01-06-10
Location: Lebanon, Tennessee
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Hi Jeannie. What temp do you recommend for 'em if not foiling? Do ya still bacon grease 'em?
Happy New Year!
__________________
If you're lookin' you ain't cookin', but if you're overcookin' you might start lookin'! |
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12-30-2010, 02:46 PM | #14 |
Full Fledged Farker
Join Date: 11-30-09
Location: Raymond, Wisconsin
Name/Nickname : Jim
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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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12-30-2010, 03:37 PM | #15 |
On the road to being a farker
Join Date: 06-23-10
Location: Ottawa, Ontario
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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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