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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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03-03-2013, 01:26 PM | #1 |
somebody shut me the fark up.
Join Date: 02-08-10
Location: Howell, MI
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Loin back vs untrimmed spare ribs
I've always cooked untrimmed spares, but I ran across too good of a deal on loin backs. I cook on a Weber kettle indirect, using a dry rub and no foil. My usual cook is at 250 degrees for about 4+ hours. Any tips on times would be appreciated. Thank you.
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Two Weber daisy wheel kettles A: 1979 P: 1993, and an unused ECB |
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03-03-2013, 02:17 PM | #2 |
Babbling Farker
Join Date: 02-16-12
Location: Long Island, NY
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I square cut my full spare racks. I freeze the tips and when I get enough, make them as a whole meal.
Loin backs take about 1/4 less time to cook than spares. I cook spares at 275F for about 4 hours, baby backs about 3 hours. Times will vary depending on the size of the ribs.
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03-03-2013, 02:21 PM | #3 |
is Blowin Smoke!
Join Date: 09-07-10
Location: Chicago, IL - West burbs
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My wife prefers the loin back. I got a rack on the barrel now. I cook them same as spares, just less time.
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-Ryan Proudly Smoking on a UDS, PBC & Accidental Winner of the 2012 "Saucy" Throwdown. |
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03-03-2013, 02:24 PM | #4 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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I cook loin backs, St. louis trimmed spares and untrimmed spares. They are all good :)
As mentioned, loin backs will take less time. I look for racks that are 2.5 - 3 lbs. For me they take 4 1/2 hours or so at 260 - 270. Are you really getting untrimmed spares done in 4 hours at 250? They must be small racks. The smallest untrimmed spares I can find around here are at least 4.5 lbs.
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03-03-2013, 02:27 PM | #5 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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I agree with Ron_L on all points.
I find at least one hour less than St Louis and 2 hours less than full spares with flap is a rough time.
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03-03-2013, 05:25 PM | #6 | |
somebody shut me the fark up.
Join Date: 02-08-10
Location: Howell, MI
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Quote:
__________________
Two Weber daisy wheel kettles A: 1979 P: 1993, and an unused ECB |
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03-03-2013, 05:26 PM | #7 |
somebody shut me the fark up.
Join Date: 02-08-10
Location: Howell, MI
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Thank you, oh Kettlemaster.
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Two Weber daisy wheel kettles A: 1979 P: 1993, and an unused ECB |
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03-14-2013, 07:08 PM | #8 |
somebody shut me the fark up.
Join Date: 02-08-10
Location: Howell, MI
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Finally cooked the loin backs. Took 5 hours at 225 degrees. The texture was fine but I can see why people go to such trouble to add flavor to them, the meat is somewhat lean and flavorless. Still tasted good, though. Thanks again for the advice.
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Two Weber daisy wheel kettles A: 1979 P: 1993, and an unused ECB |
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03-14-2013, 07:20 PM | #9 |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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The leanness is to be expected, all high-on-the-hog cuts are lean. Flavor and fat go hand in hand, less of one is less of the other. All that said, because of the leanness you can cook them at higher pit temps (you are not rendering as much fat as you would from belly ribs). This is the reason they are popular in restaurants, and with cooks that want an easier cook, or when guests let you know in advance they want saucy fall-off-the-bone ribs.
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