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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 10-14-2018, 11:25 PM   #46
BillN
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^^^Nailed it, nice work Candice.
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Old 10-14-2018, 11:37 PM   #47
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^^^Nailed it, nice work Candice.
Thanks. I wrapped 2 hours in and pulled them at 4 1/2 hours at a steady 300F, the meat just started pulling away from the bones. Meat still had a nice tooth feel, but gave way. The Fam loved them, but next time i would give the rack another hour wrapped, to me, that would be perfection.
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Old 10-15-2018, 08:25 AM   #48
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I cook them occasionally and do a little trimming. I usually leave the tips on. Here is some pics of my last spare cook.


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Old 10-15-2018, 10:46 PM   #49
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I also just trim a little. Not too much though. Just enough to to have extended bones when sliced. Or, If the missus desires some candy, I cut off the tips so that she can grab it right off the smoker when ready...
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Old 10-15-2018, 11:08 PM   #50
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Spares are the TRUE TEST of a rib cooker.Anyone can cook loin/ baby backs.Spares are different.They require a special touch.If the pit master has that touch,they are phenomenal.
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Old 10-16-2018, 12:38 AM   #51
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I love all ribs in any form - both cooking them and eating them.
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Old 11-15-2018, 10:18 AM   #52
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Spares are the TRUE TEST of a rib cooker.Anyone can cook loin/ baby backs.Spares are different.They require a special touch.If the pit master has that touch,they are phenomenal.
I only cook whole spares and they are the most forgiving meat to cook imo.

no need to trim, or remove silverskin.

no need to wrap

no need to sauce.

just add some salt n peppa, before or after cooking, and Enjoy.
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Old 11-15-2018, 12:42 PM   #53
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I would say pork butts are far more forgiving than ribs of any kind, but to each his own. I am in the camp of trimming spares and cooking the tips along side.
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