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Unread 08-28-2010, 11:54 AM   #1
Groundhog66
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Default Doin' some Spares today

I love ribs, so it's difficult for me to pass up a chance to throw some on. It is VERY windy this morning, might make it a bit challenging to hold temp....but I think it should be okay.

Nice pair of spares



Trimmed down to St Louis Style, and I am sure not to perfection



A liberal coating of Dizzy Dust



And I have all my trimmings ready for use




Ribs are on the BGE, I will update as things progress.
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Last edited by Groundhog66; 08-28-2010 at 12:34 PM.. Reason: Resized pics
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Unread 08-28-2010, 12:01 PM   #2
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Looks like a good start. I love ribs too.
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Unread 08-28-2010, 12:09 PM   #3
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Looks tasty!
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Unread 08-28-2010, 12:11 PM   #4
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I'm in
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Unread 08-28-2010, 01:26 PM   #5
Groundhog66
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So here is where I start getting nervous, and want to break out the foil. I am about 2.5 hrs into the cook, and the surface is looking like it is getting dry. The temp has been between 230-250......What to do, spray and let them go along...or foil?

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Unread 08-28-2010, 01:37 PM   #6
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When my temps stay around 250 F, I don't have a problem with ribs drying out. But, if those are drying too much, try mopping them every 30 minutes with some Italian dressing. It won't add much flavor but will help keep the meat moist.

As a learning exercise, you could try mopping one rack and foiling the other and post your results for everyone to read.
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Unread 08-28-2010, 01:37 PM   #7
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spray some AJ on them.
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Unread 08-28-2010, 02:17 PM   #8
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I was able to roll my EGG into a more sheltered area out of the wind, and I got the temp down a bit (closer to 225). Some moisture has returned to the surface, gonna continue without foil.
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Unread 08-28-2010, 03:24 PM   #9
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Looks great to me. Nice job on the trim. I have never found the need to foil if running in the 225-250 range. At that temp I have cooked them for 6 hours and they are fall off the bone tender and juicy. Not my preference but most of the family wants them that way.
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Unread 08-28-2010, 03:25 PM   #10
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I hear ya regarding the wind. Im about 3.5 hours away from you up in Tahoe but its blowing about 40mph outside right now. Thank goodness its only supposed to last a couple of days before summer returns on Tuesday.
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Unread 08-28-2010, 05:00 PM   #11
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Taking a peek



I decided to do my both of my current favorites today, one rack each.



Blues Hog on top, Red Tail on the bottom



Here is the Red Tail Ale rack, it was a bit thicker and not as tender. Not a very impressive smoke ring on either, bummer.



Blues Hog rack



Kept it simple on the plate



These ribs did not turn out as tender ans they do when I foil them, I think I had some temp issues perhaps. Nor did I spritz/mop them with anything along the way, I am sure that would have helped. I would like to try the no foil method again, but will probably foil next time. Total cook time on these was a little over 5 hrs, temp fluctuated between 225-260 (yeah, not good).
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Unread 08-28-2010, 08:09 PM   #12
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Friends from Belgium coming in next week. Doing ribs for them. Hope mine look as good as yours.
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Unread 08-28-2010, 08:22 PM   #13
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looking goooooood!
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Unread 08-28-2010, 09:21 PM   #14
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They look fantastic. I don't foil ribs. I cook between 225 and 250. For St Louis trimmed spares, they usually take no more than 4 hours. I do spritz along the way with some kind of juice. If you can't eat them, send them my way, I'll get rid of them for you. Kudos on the brown ale too.
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Unread 08-29-2010, 11:09 PM   #15
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Man do those look good! By the look, temps and time I would kill a slab. Sorry it was not quite what you were looking for. They might have needed more time on the grill if you wanted fall of the bone ribs. I say that because of the small amount of pull back. They look juicy. Are you looking for the meat to easily slide off the bone?
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