Favorite untrimmed spares method for wsm?

Dave Russell · 12-29-2010, 02:34 PM

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!

Mitch · 12-29-2010, 02:38 PM

Cut the slabs in half. Same amount of time as full slabs. You can stack them too. Rotate top to bottom every 45 minutes

Harbormaster · 12-29-2010, 03:48 PM

Sorry Dave, never done untrimmed spares.
Hope you find an answer.

Dave Russell · 12-29-2010, 04:05 PM

Quote:

Originally Posted by Harbormaster

Sorry Dave, never done untrimmed spares.
Hope you find an answer.

Evidently, not a lot of people have.

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.

Southern Home Boy · 12-29-2010, 04:26 PM

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.

Dave Russell · 12-30-2010, 09:08 AM

Quote:

Originally Posted by Southern Home Boy

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.

I think I know what you mean. I know a few folks rack a couple of slabs with the ends winding up toward the center where the temp's a bit lower.

Johnny_Crunch · 12-30-2010, 09:35 AM

I cook them the same as my trimmed ones.

JD McGee · 12-30-2010, 10:18 AM

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!

Dave Russell · 12-30-2010, 10:38 AM

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?

Dave Russell · 12-30-2010, 10:43 AM

Quote:

Originally Posted by JD McGee

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!

Thanks for the reply, JD. Hope ya'll had a nice Christmas.

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'.)

Johnny_Crunch · 12-30-2010, 12:42 PM

I have never flipped mine but I have never used a rib rack.

cowgirl · 12-30-2010, 01:57 PM

I never trim spares..

Dave Russell · 12-30-2010, 02:11 PM

Quote:

Originally Posted by cowgirl

I never trim spares..

Hi Jeannie. What temp do you recommend for 'em if not foiling? Do ya still bacon grease 'em?

Happy New Year!

JazzCat · 12-30-2010, 02:46 PM

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

atvottawa · 12-30-2010, 03:37 PM

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.

12-29-2010, 02:34 PM	#1
Dave Russell is One Chatty Farker Join Date: 01-06-10 Location: Lebanon, Tennessee	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! __________________ If you're lookin' you ain't cookin', but if you're overcookin' you might start lookin'!

12-29-2010, 03:48 PM	#3
Harbormaster somebody shut me the fark up. Join Date: 07-14-06 Location: Wyocena/Pardeeville, WI Name/Nickname : Clark	Sorry Dave, never done untrimmed spares. Hope you find an answer. __________________ 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"

12-29-2010, 04:26 PM	#5
Southern Home Boy is One Chatty Farker Join Date: 01-14-10 Location: St. Louis, MO	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. __________________ Pro Q Frontier, UDS (Little Red), "Turtle Drum" UDS, CG Gasser KCBS CBJ#61160

12-30-2010, 09:35 AM	#7
Johnny_Crunch Babbling Farker Join Date: 04-03-10 Location: Cypress TX	I cook them the same as my trimmed ones. __________________ J Crunch

12-30-2010, 10:18 AM	#8
JD McGee somebody shut me the fark up. Join Date: 06-28-07 Location: Duvall, WA	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! __________________ "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...

12-29-2010, 02:38 PM	#2
Mitch is One Chatty Farker Join Date: 10-22-07 Location: Lincoln NE	Cut the slabs in half. Same amount of time as full slabs. You can stack them too. Rotate top to bottom every 45 minutes

12-30-2010, 10:38 AM	#9
Dave Russell is One Chatty Farker Join Date: 01-06-10 Location: Lebanon, Tennessee	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? __________________ If you're lookin' you ain't cookin', but if you're overcookin' you might start lookin'!

12-30-2010, 12:42 PM	#11
Johnny_Crunch Babbling Farker Join Date: 04-03-10 Location: Cypress TX	I have never flipped mine but I have never used a rib rack. __________________ J Crunch

12-30-2010, 01:57 PM	#12
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Name/Nickname : jeanie	I never trim spares.. __________________ 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/

12-30-2010, 02:46 PM	#14
JazzCat Full Fledged Farker Join Date: 11-30-09 Location: Raymond, Wisconsin Name/Nickname : Jim	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

12-30-2010, 03:37 PM	#15
atvottawa On the road to being a farker Join Date: 06-23-10 Location: Ottawa, Ontario	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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