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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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10-14-2018, 10:25 PM | #46 |
somebody shut me the fark up.
Join Date: 03-14-16
Location: St David, Az.
Name/Nickname : Bill
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^^^Nailed it, nice work Candice.
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Bill, from Cochise County Arizona LSG 24 X 36 Horizonatal Offset w/warming oven, 32" fire pit with swinging cooking grate, PK 360 w/Grill Grates |
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10-14-2018, 10:37 PM | #47 |
is One Chatty Farker
Join Date: 06-04-18
Location: In the Matrix
Name/Nickname : Candice
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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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10-15-2018, 07:25 AM | #48 |
is One Chatty Farker
Join Date: 04-29-17
Location: Aurora, Mo
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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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Good One Marshall, Open Range, HB 357 Pro, HB Legacy, M1, Weber Performer, PBC & PBJ. PK360. |
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10-15-2018, 09:46 PM | #49 |
Full Fledged Farker
Join Date: 03-22-16
Location: San Diego, CA
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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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Proud owner of a LSG 24X36 Offset pipe smoker |
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10-15-2018, 10:08 PM | #50 |
Quintessential Chatty Farker
Join Date: 12-31-09
Location: Hernando,MS
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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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10-15-2018, 11:38 PM | #51 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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I love all ribs in any form - both cooking them and eating them.
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50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? |
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11-15-2018, 09:18 AM | #52 | |
is One Chatty Farker
Join Date: 10-01-17
Location: North Texas
Name/Nickname : EL Luchador
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Quote:
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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3 of the top 5 teams in KCBS TOTY, AND the no1 team in Pork were cooking on UDS. AMEN! |
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11-15-2018, 11:42 AM | #53 |
is one Smokin' Farker
Join Date: 07-20-16
Location: Post falls, Idaho
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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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2- 22 WSM's, 26" Weber Kettle, Weber Genesis natural gas, and Weber Performer. |
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