Spareribs...first timer

pal251 · 02-12-2013, 01:58 PM

I just threw some spareribs on the UDS for the first time. I have done some research and it appears more people trim them rather than not. I chose not to trim them. I had a hard time trying to get the membrane off of them. I got about half off.

Ive always cooked beef ribs in the past and it was fairly easy to get the membrane off.

Only thing I seasoned them with is KC Rib Doctor. I want to try Simply Marvelous apple rub at some point it looks good.

Threw some Hickory, cherry and apple wood on it.

Forgot to mention I got it rolling at 220 right now. I will let it go for about an hour and it doesn't go up any more I am going to take a cap off and let it get some more air

jgarcia · 02-12-2013, 02:01 PM

If getting a good grip is your problem, I find that using a paper towel to grab the membrane helps when pulling them off.

landarc · 02-12-2013, 02:02 PM

Trimmed is easier to get just right, but, untrimmed is mighty good as well. Best of luck on the cook. Lots of folks leave the membrane on.

pal251 · 02-12-2013, 02:07 PM

Ya I tried the paper towel ans it usually works on the beef ribs but not today

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Carbon · 02-12-2013, 02:08 PM

On occasion I'll leave the membrane on and just score it criss-cross wise with a knife, especially when I'm able to sear the slab at the end of the cook, when using a kettle, for instance.

hamiltont · 02-12-2013, 02:10 PM

I'll trim them for "show" if we're sharing them with others. I still cook the rib tips & save them for myself for a later meal, or baked beans. If it's just me & ma I'll pull the membrane & call it good. Cheers!!!

BobM · 02-12-2013, 03:07 PM

I trim them and save the trimmings.
Rib tips are a great cook all on their own!

mcdanman · 02-12-2013, 03:16 PM

I read somewhere else on this site that the rib membrane comes off easier when it is still cold

Bludawg · 02-12-2013, 03:20 PM

I don't fark with the membrane anymore IMO it makes for a juicer rib and it mostly cooks away. I never used to pull it then I drank some funky kool aide and started to do Strange unfamiliar things to my cooks. (I still think is was an Alien abduction) I started to cook colder like 225... I put all kinda of ridiculous seasonings on.... and oh the sweet sauces I was 'outa Control. One day about 2 yrs ago I dropped a bottle slipped and hit my head now I cook Hotter use mostly salt & pepper and Sauce is scarcely found.Maybe it wasn't Aliens....

I like Bigbutts · 02-12-2013, 04:46 PM

Quote:

Originally Posted by jgarcia

If getting a good grip is your problem, I find that using a paper towel to grab the membrane helps when pulling them off.

To me a cheap pair of small needle nose pliers work better than anything...slide under skin, grab and pull....JMHO

pal251 · 02-12-2013, 04:49 PM

Temp reached 275 to 295. I wrapped the rack with foil after a little after two hours.

I didn't have any apple juice so I put some pineapple juice and brown sugar on the ribs under the wrap. I'm gonna put it on for about an hour with foil then put it back on.

I saw a 2-1-10 method of putting it on grill with glaze for ten minutes

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pal251 · 02-12-2013, 04:50 PM

Quote:

Originally Posted by I like Bigbutts

To me a cheap pair of small needle nose pliers work better than anything...slide under skin, grab and pull....JMHO

That's a good idea.

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pal251 · 02-12-2013, 05:23 PM

I don't care if I get mushy ribs or not but i would like to try something a bit more firm.

Whats the easiest way to tell if they are "done" besides the bend test?

Danny B · 02-12-2013, 05:41 PM

Quote:

Originally Posted by pal251

I don't care if I get mushy ribs or not but i would like to try something a bit more firm.

Whats the easiest way to tell if they are "done" besides the bend test?

Take a toothpick and probe between the bones. When it goes in with litlle resistance they are ready. Lately I have been probing them with my thermapen to check temp. Good luck. I bet they will be great.

pal251 · 02-12-2013, 05:44 PM

What's a good temp for my thermapen?

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02-12-2013, 01:58 PM	#1
pal251 Full Fledged Farker Join Date: 06-07-12 Location: kansas Downloads: 0 Uploads: 0	Spareribs...first timer I just threw some spareribs on the UDS for the first time. I have done some research and it appears more people trim them rather than not. I chose not to trim them. I had a hard time trying to get the membrane off of them. I got about half off. Ive always cooked beef ribs in the past and it was fairly easy to get the membrane off. Only thing I seasoned them with is KC Rib Doctor. I want to try Simply Marvelous apple rub at some point it looks good. Threw some Hickory, cherry and apple wood on it. Forgot to mention I got it rolling at 220 right now. I will let it go for about an hour and it doesn't go up any more I am going to take a cap off and let it get some more air

02-12-2013, 02:01 PM	#2
jgarcia Got Wood. Join Date: 09-11-12 Location: St Louis, MO Downloads: 0 Uploads: 0	If getting a good grip is your problem, I find that using a paper towel to grab the membrane helps when pulling them off. __________________ 22.5 Weber Kettle, NB Bandera, PBC, Smokey Joe Silver, Mini WSM

02-12-2013, 02:02 PM	#3
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	Trimmed is easier to get just right, but, untrimmed is mighty good as well. Best of luck on the cook. Lots of folks leave the membrane on. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

02-12-2013, 02:08 PM	#5
Carbon is One Chatty Farker Join Date: 08-24-08 Location: Los Angeles Downloads: 0 Uploads: 0	On occasion I'll leave the membrane on and just score it criss-cross wise with a knife, especially when I'm able to sear the slab at the end of the cook, when using a kettle, for instance. __________________ UDS / Mini-WSM / Weber 22.5 OTG / Modified ECB / Lodge hibachi / 34" WFO.

02-12-2013, 02:10 PM	#6
hamiltont is One Chatty Farker Join Date: 05-24-10 Location: Kearney, NE Downloads: 0 Uploads: 0	I'll trim them for "show" if we're sharing them with others. I still cook the rib tips & save them for myself for a later meal, or baked beans. If it's just me & ma I'll pull the membrane & call it good. Cheers!!! __________________ If Homebrew & BBQ aren't the answer, then you're askin' the wrong questions... Cheers!!!

02-12-2013, 02:07 PM	#4
pal251 Full Fledged Farker Join Date: 06-07-12 Location: kansas Downloads: 0 Uploads: 0	Ya I tried the paper towel ans it usually works on the beef ribs but not today Sent from my Galaxy Nexus using Tapatalk 2

02-12-2013, 03:07 PM	#7
BobM is Blowin Smoke! Join Date: 02-16-12 Location: Long Island, NY Downloads: 0 Uploads: 0	I trim them and save the trimmings. Rib tips are a great cook all on their own! __________________ "Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin \| Weber 18 1/2" & 22 1/2" WSM, 22 1/2" & 26 3/4" OTG, Genesis S-330 \| \| BBQ Guru CyberQ WiFi \| Maverick ET-732 \|

02-12-2013, 03:16 PM	#8
mcdanman Found some matches. Join Date: 02-08-13 Location: Winter Haven, FL Downloads: 0 Uploads: 0	I read somewhere else on this site that the rib membrane comes off easier when it is still cold

02-12-2013, 03:20 PM	#9
Bludawg Babbling Farker Join Date: 07-04-09 Location: Jonesboro,Tx Downloads: 0 Uploads: 0	I don't fark with the membrane anymore IMO it makes for a juicer rib and it mostly cooks away. I never used to pull it then I drank some funky kool aide and started to do Strange unfamiliar things to my cooks. (I still think is was an Alien abduction) I started to cook colder like 225... I put all kinda of ridiculous seasonings on.... and oh the sweet sauces I was 'outa Control. One day about 2 yrs ago I dropped a bottle slipped and hit my head now I cook Hotter use mostly salt & pepper and Sauce is scarcely found.Maybe it wasn't Aliens.... __________________ I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC

02-12-2013, 04:49 PM	#11
pal251 Full Fledged Farker Join Date: 06-07-12 Location: kansas Downloads: 0 Uploads: 0	Temp reached 275 to 295. I wrapped the rack with foil after a little after two hours. I didn't have any apple juice so I put some pineapple juice and brown sugar on the ribs under the wrap. I'm gonna put it on for about an hour with foil then put it back on. I saw a 2-1-10 method of putting it on grill with glaze for ten minutes Sent from my Galaxy Nexus using Tapatalk 2

02-12-2013, 05:23 PM	#13
pal251 Full Fledged Farker Join Date: 06-07-12 Location: kansas Downloads: 0 Uploads: 0	I don't care if I get mushy ribs or not but i would like to try something a bit more firm. Whats the easiest way to tell if they are "done" besides the bend test?

02-12-2013, 05:44 PM	#15
pal251 Full Fledged Farker Join Date: 06-07-12 Location: kansas Downloads: 0 Uploads: 0	What's a good temp for my thermapen? Sent from my Galaxy Nexus using Tapatalk 2