Any good reason to cook a whole spare as is? - Page 4

BillN · 10-14-2018, 10:25 PM

^^^Nailed it, nice work Candice.

EyeBurnEverything · 10-14-2018, 10:37 PM

Quote:

Originally Posted by BillN

^^^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.

70monte · 10-15-2018, 07:25 AM

I cook them occasionally and do a little trimming. I usually leave the tips on. Here is some pics of my last spare cook.

G'Daddy · 10-15-2018, 09:46 PM

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...

Hoss · 10-15-2018, 10:08 PM

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.

gtr · 10-15-2018, 11:38 PM

I love all ribs in any form - both cooking them and eating them.

el luchador · 11-15-2018, 09:18 AM

Quote:

Originally Posted by Hoss

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.

Steve S · 11-15-2018, 11:42 AM

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.

10-14-2018, 10:25 PM	#46
BillN somebody shut me the fark up. Join Date: 03-14-16 Location: St David, Az. Name/Nickname : Bill	^^^Nailed it, nice work Candice. __________________ 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

10-15-2018, 07:25 AM	#48
70monte is One Chatty Farker Join Date: 04-29-17 Location: Aurora, Mo	I cook them occasionally and do a little trimming. I usually leave the tips on. Here is some pics of my last spare cook. __________________ Good One Marshall, Open Range, HB 357 Pro, HB Legacy, M1, Weber Performer, PBC & PBJ. PK360.

10-15-2018, 09:46 PM	#49
G'Daddy Full Fledged Farker Join Date: 03-22-16 Location: San Diego, CA	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... __________________ Proud owner of a LSG 24X36 Offset pipe smoker

10-15-2018, 11:38 PM	#51
gtr somebody shut me the fark up. Join Date: 10-16-10 Location: Culver City, CA	I love all ribs in any form - both cooking them and eating them. __________________ 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?

11-15-2018, 11:42 AM	#53
Steve S is one Smokin' Farker Join Date: 07-20-16 Location: Post falls, Idaho	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. __________________ 2- 22 WSM's, 26" Weber Kettle, Weber Genesis natural gas, and Weber Performer.

10-15-2018, 10:08 PM	#50
Hoss Quintessential Chatty Farker Join Date: 12-31-09 Location: Hernando,MS	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.