spare rib

J

jsperk

Babbling Farker
Joined
Sep 27, 2008
Messages
3,418
Reaction score
3,400
Points
0
Location
Pittsburgh PA
First I would to thank Rich Parker on his quick turn around on my order. Thank's Rich.
I got some some Slabs glaze, Oakridge black ops, Cimarron Doc's sweet rib rub.
I'm not sure how this rack of ribs cooked so fast. I may have to check stoker pit probe in boiling water. Pit was at 270, my dome thermo read 300 and my rack of ribs were done in 2.5 hours.
Pulled off grill before being glazed.
2012_01280043_zps5c54b53d.jpg
2012_01280044_zps28995cd4.jpg

Little glaze applied. I usually make dry ribs. I may add more glaze next time it was real good.
2012_01280048_zpsdc831b14.jpg
2012_01280049_zps3ba813a3.jpg

Sliced up with some trimmings on the right and my ribs and onion rings.
2012_01280050_zpsc1b9250f.jpg
2012_01280052_zps5e325c79.jpg
 
Last edited:
Sorry for the pics being so big. First time I used photo bucket since the change and my pics were never this big before the change.
 
They look great!!!
I cook my ribs between 220 to 230. They our done in about 3 to 3 1/2 hrs.
I think the type of smoker you use makes a big difference in how long it takes for ribs to cook. I use an old kamado. Thick walled. Very insulated.

Folks with the uds, seems they talk about 4 hrs plus for ribs at higher temps so I guess it's just getting used to smoking with what you got.

Nothing wrong with ribs cooked that fast as long as they come out the way you like them!!!
 
Thanks everyone. Probably the best ribs I made yet. Not sure about the gray part on the rib in pic 2. They really didn't have that gray look.
@ Silverfinger, they were cooked on my Grill Dome so maybe they cook faster on tere than my kettle.
 
jsperk said:
It's a ceramic grill.
Click to expand...

Ok,
Yes they will cook much faster.
Drop your temp to 220/230.
They will come out perfect.
When you do the bend test they will just squirt out juice. Use the toothpick method as we'll. if that pick is sliding through like butter, it's time to pull them.
Wrap them in tinfoil and then wrap them in a towel till your ready to eat them. They will retain there heat that way.
 
Not to say what you did was wrong. Just letting you know how I smoke mine in my kamado. I can see you know what your doing.
 
I love this place.
The last forum I was on, the business attitude was so greedy they would resent anyone getting a crumb from a laden table:bow:
 
You must log in or register to reply here.

Similar threads

dietmar239
Vacation ribs
Replies
10
Views
569
Grain Belt
G
E
Easter Ribs
Replies
4
Views
286
creek bottom
creek bottom
SweetHeatBBQnSC
Ribs for college football
Replies
6
Views
546
kevinstaggs
kevinstaggs
Headgear
New Stick Burner Help
Replies
16
Views
829
cayenne
cayenne
J
Lamb Ribs Finish Sauce
Replies
6
Views
542
nsbbqguy
nsbbqguy
Back
Top