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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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02-15-2013, 02:48 PM | #1 |
On the road to being a farker
Join Date: 02-08-13
Location: San Benito, TX
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Spares and Baby backs tomorrow...quick question
So i trimmed, spiced & removed membrane on 2 racks of spares (tried to trim to st louis style) and 4 racks of baby backs.
Last weekend i did 1 rack of spares and 2 racks of beef. Did a 4-2-1 on the beefs and 3-2-1 on the spare ribs. Tomorrow i will be doing the 3-2-1 on the spares, but what is the ideal cooking time for baby backs so they are tender and kick Tony Roma's arse? Also, i dont spritz nor mop, but what can i put in my foil to help keep juicy? I plan on basting with bbq sauce at 5.5 hrs til done.
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02-15-2013, 02:56 PM | #2 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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The correct answer is as long as it takes :)
It depends on the temp you re cooking at and how big the racks are. here is what works for me, but YMMV... Baby Backs (2.5 - 3 lbs per rack) - 270-ish, 2.5-1.5-glaze St. Louis trimmed spares - 270-ish, 2.5-1.5-30-glaze But, every rack is different, so those are approximate. Use either a toothpick between the bones or the bend test for see when they are done. The toothpick should slide in with no resistance. For the bend test if you pick up a rack from one end it should bend easily to about 90 degrees and the bark will start to crack. There is a great picture around here somewhere of that. I think Northwestbbq posted it. BTW, it looks like you didn't trim enough to be St. Louis trimmed. The best way is to get the rack straight and find the longest bon and trim straight across at the top of that bone.
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02-15-2013, 02:59 PM | #3 |
Babbling Farker
Join Date: 02-16-12
Location: Long Island, NY
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I cook pork ribs at 275F.
Spares 2 1/2 hours unfoiled, then 1 1/2 hours foiled or until toothpick tender. Baby backs 2 hours unfoiled, then 1 hour foiled or until toothpick tender. I put squeeze butter, honey and brown sugar in the foil. I don't sauce my ribs. I brush the juices from the foil on them and put on a bit of my rub.
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02-15-2013, 03:04 PM | #4 | |
On the road to being a farker
Join Date: 02-08-13
Location: San Benito, TX
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Quote:
And i also figured i didnt cut enough as they seemed wide for true st louis but they look nice squared off
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02-15-2013, 03:10 PM | #5 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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Bump your pit to min 275 on the grate no foil 3-4 hrs until bend test passed, done! Tender & juicy pig pops.
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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02-15-2013, 03:24 PM | #6 |
On the road to being a farker
Join Date: 08-18-12
Location: marietta Ga
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what can u put in the foil?
answer: apple juice |
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02-15-2013, 03:45 PM | #7 |
is one Smokin' Farker
Join Date: 11-22-12
Location: Boston
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02-15-2013, 03:46 PM | #8 |
is One Chatty Farker
Join Date: 04-09-12
Location: Ft Mudge AT
Name/Nickname : Ron
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Yep this is my current trend and working on perfecting it (not bad but could improve)
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02-15-2013, 04:54 PM | #10 |
On the road to being a farker
Join Date: 02-08-13
Location: San Benito, TX
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apple juice seems to be popular. Do i mist it on the rib or pour it on the foil?
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NB Hondo w/ door seals, exhaust mod, two 2" therms @ grate level, homemade baffle & basket |
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02-15-2013, 04:58 PM | #11 |
Full Fledged Farker
Join Date: 09-23-10
Location: Fullerton, CA
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That's the ticket. I did untrimmed spares last weekend with simple Santa Maria seasoning cooked in this manner. Made me think, why do we trim spares? The results were delicious. The only thing I did was remove the membrane but I may skip that step next time just to see the results.
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02-15-2013, 05:06 PM | #12 |
is one Smokin' Farker
Join Date: 08-30-10
Location: Rockwall, TX
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Noob - With your cooking temps go with 2-2-1 on the babybacks.
Just pour a little apple juice in the foil before wrapping.
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Do not eat any of it raw or boiled at all with water, but rather roasted with fire. Exodus 12:9 |
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02-15-2013, 05:11 PM | #13 | |
On the road to being a farker
Join Date: 02-08-13
Location: San Benito, TX
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Quote:
Thanks. I do enjoy reading everyone's suggestions but raising the temp 25-30° more than what i am used to was starting to get me nervous. So i'll throw the spares in and after an hour ill throw the baby backs. Quick question..do cooking times change if you have just 1-3 racks or in this case ima have 6
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NB Hondo w/ door seals, exhaust mod, two 2" therms @ grate level, homemade baffle & basket |
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02-15-2013, 05:25 PM | #14 | |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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Quote:
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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02-15-2013, 05:28 PM | #15 |
is one Smokin' Farker
Join Date: 08-30-10
Location: Rockwall, TX
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Having 6 racks on at the same time may lengthen the time for the cook. Make sure they have space for the smoke/heat to get around each of them, so try not to have them touching. Perform the bend test on each rack before taking them out of the smoker. Pick up 1/4 end of a rack and if the rest of the rack bends like it is about to break or go 90 degrees you are done.
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Do not eat any of it raw or boiled at all with water, but rather roasted with fire. Exodus 12:9 |
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