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View Full Version : Spareribs...first timer


pal251
02-12-2013, 02:58 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, 03:01 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, 03:02 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, 03:07 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, 03:08 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, 03:10 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, 04:07 PM
I trim them and save the trimmings.
Rib tips are a great cook all on their own! :mrgreen:

mcdanman
02-12-2013, 04:16 PM
I read somewhere else on this site that the rib membrane comes off easier when it is still cold

Bludawg
02-12-2013, 04:20 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....

lastmajordude
02-12-2013, 05:46 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.

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, 05:49 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, 05:50 PM
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, 06:23 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, 06:41 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?

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, 06:44 PM
What's a good temp for my thermapen?

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Sammy_Shuford
02-12-2013, 06:46 PM
I trim mine, and clean the meat of the remains. Makes good jerky!


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Brian in Maine
02-12-2013, 06:55 PM
Try rolling the ribs up tight meat side in, then roll them from the other end. This stretching the skin, and it comes off fairly easy.
I second the toothpick between the ribs.

pal251
02-12-2013, 08:16 PM
I went out after having the ribs on the grill for a total of about 3.5 to 4 hours at an average of about 280 I would guess. When I pulled the foil off they were so tender that the bone came straight up out of the meat!

They didn't look pretty but they were delicious. I tried not eating too much considering I'm going to Oklahoma Joes tommorrow afternoon :)

Here is a photo

https://dl.dropbox.com/u/43831123/2013-02-12%2018.38.07.jpg

landarc
02-12-2013, 08:46 PM
Yeah, maybe a little overdone, looks like good food to me though

pal251
02-12-2013, 08:47 PM
Perhaps but they were juicy and delicious lol

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HankB
02-12-2013, 09:14 PM
Good! :hungry:

Now take some notes about time, temp, rubs and so on including anything you want to do differently next time. You'll be glad you did.

Big M1ke
02-12-2013, 11:51 PM
Any pics?

LoneStarMojo
02-13-2013, 03:46 AM
Success is defined many ways. Juicy and delicious is surely one of those ways. :thumb:

pal251
02-13-2013, 09:05 AM
Look up a few posts and there should be pics

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