MattGoose
Full Fledged Farker
I'm going to take my first whack at spareribs, but I'm going to have to cook them for other people and plan/time a dinner around them.
I've read through the recent threads I can find, but wanted to double check the plan and ask a couple of questions.
I'm going to pull the membrane and dry rub them the night before and will pull them out of the fridge and hour or two before they go on. I'm going to plan on cooking them at 250 - I have plenty of time, and I am not planning to wrap. I will spritz after the first 90 minutes or so. Will likely sauce one of the racks in the last 30 minutes or so.
A couple of questions:
1. Is there guidance on how long to expect? RWalters did some recently and they ran to around 7 hours. Is that weight dependent?
2. Can I rest ribs the same way I would a butt or brisket? The rest is my time buffer so dinner doesn't come at 10pm
3. What else do I need to know?
Thank you!!
I've read through the recent threads I can find, but wanted to double check the plan and ask a couple of questions.
I'm going to pull the membrane and dry rub them the night before and will pull them out of the fridge and hour or two before they go on. I'm going to plan on cooking them at 250 - I have plenty of time, and I am not planning to wrap. I will spritz after the first 90 minutes or so. Will likely sauce one of the racks in the last 30 minutes or so.
A couple of questions:
1. Is there guidance on how long to expect? RWalters did some recently and they ran to around 7 hours. Is that weight dependent?
2. Can I rest ribs the same way I would a butt or brisket? The rest is my time buffer so dinner doesn't come at 10pm

3. What else do I need to know?
Thank you!!