Quick rib question.....

tinman · 12-24-2012, 02:15 PM

Merry Christmas everyone!

I am tossing some ribs on for tonight, and I had a hiccup in my plan. Apparently ribs are popular at Christmas, and I was not able to find babybacks anywhere. I did end up picking up St. Louis spares though. I have only done spares once on the UDS and I foiled them.....tasted great but were too mushy. The past few months I have been doing babybacks, no foil and loving my results. I usually see where my UDS settles (generally 265-275ish)...and they have been coming out at or just under 4 hours perfectly done. Will my current method serve well for these also, or should I plan for shorter time? I am planning to eat at 5, so they will go on very soon here.
Thanks!
Tinman

MilitantSquatter · 12-24-2012, 02:20 PM

Spare will take a bit longer than baby backs.

Plan on approx 5+ hours no foil at the 265-275 temps you noted above.

firefighter4634 · 12-24-2012, 02:21 PM

Hopefully others will chime in here but, usually I plan on 4 hrs for BB and around 6 hrs for spares or St Louis cut ribs.

Bludawg · 12-24-2012, 03:02 PM

I never foil and I mostly cook spares 275 4-4.5 hrs or until they start weeping then Shut down the dampers and ride it down perfect bite through clean bone every time. I measure the temp on the cooking surface YMMV

tinman · 12-24-2012, 03:55 PM

Thanks guys! I put them on an cranked it up to 300 and then it settled at about 260. I am going to try to keep it up at 275 , which is tough because my UDS loves to park at 260.
I tossed on some ABT's, a naked fatty, and two turkey legs I had on hand; so regardless, we will have protein come 5:00.

12-24-2012, 02:15 PM	#1
tinman On the road to being a farker Join Date: 09-09-12 Location: Renton, Washington Downloads: 0 Uploads: 0	Quick rib question..... Merry Christmas everyone! I am tossing some ribs on for tonight, and I had a hiccup in my plan. Apparently ribs are popular at Christmas, and I was not able to find babybacks anywhere. I did end up picking up St. Louis spares though. I have only done spares once on the UDS and I foiled them.....tasted great but were too mushy. The past few months I have been doing babybacks, no foil and loving my results. I usually see where my UDS settles (generally 265-275ish)...and they have been coming out at or just under 4 hours perfectly done. Will my current method serve well for these also, or should I plan for shorter time? I am planning to eat at 5, so they will go on very soon here. Thanks! Tinman __________________ Brick Red Weber Performer UDS 22.5 Kettle Weber One Touch Silver Frankenweber!

12-24-2012, 02:20 PM	#2
MilitantSquatter Moderator Join Date: 09-17-05 Location: soon to be in Mooresville, NC Downloads: 0 Uploads: 0	Spare will take a bit longer than baby backs. Plan on approx 5+ hours no foil at the 265-275 temps you noted above. __________________ Vinny 22" WSM & Kettle Former owner: Jambo, Klose BYC, Med. Spicewine, Pitts & Spitts, XL & (2) Med. BGE's, (2) 18" WSM's

12-24-2012, 02:21 PM	#3
firefighter4634 Full Fledged Farker Join Date: 05-09-11 Location: Moville Iowa Downloads: 0 Uploads: 0	Hopefully others will chime in here but, usually I plan on 4 hrs for BB and around 6 hrs for spares or St Louis cut ribs. __________________ BWS Fatboy

12-24-2012, 03:02 PM	#4
Bludawg Babbling Farker Join Date: 07-04-09 Location: Jonesboro,Tx Downloads: 0 Uploads: 0	I never foil and I mostly cook spares 275 4-4.5 hrs or until they start weeping then Shut down the dampers and ride it down perfect bite through clean bone every time. I measure the temp on the cooking surface YMMV __________________ I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC

12-24-2012, 03:55 PM	#5
tinman On the road to being a farker Join Date: 09-09-12 Location: Renton, Washington Downloads: 0 Uploads: 0	Thanks guys! I put them on an cranked it up to 300 and then it settled at about 260. I am going to try to keep it up at 275 , which is tough because my UDS loves to park at 260. I tossed on some ABT's, a naked fatty, and two turkey legs I had on hand; so regardless, we will have protein come 5:00. __________________ Brick Red Weber Performer UDS 22.5 Kettle Weber One Touch Silver Frankenweber!