Babyback cook

[Jerry P.]

Kevin, how would the times and temps translate to a St. Louis trimmed spare rib cook?

 

[K Kruger]

Not all that differently. The last I did, iirc, went jusu under two hours for the smoking period, till they reached desired color (I Minioned the start with ~25 lit, as usual), and maybe 40 in the foil to hit tender. I put them on the grate unfoiled for a few minutes to firm, applied a thin veneer or transparent glaze, and let that seize for a couple minutes; done. Right around 2:45 total I believe.

Depending on how you start and how long come=up takes, timing can vary. But if you go by visuals first (foiling when your ribs hit a nice rich color), then feel (cooking n the foil till a probe inserts between the bones effortlessly), there is little room for error.

 

[Jerry P.]

Same temps for spares, Kevin? I've seen you write in related posts about how you generally cook spares at a little lower temp than loin ribs.

 

[K Kruger]

Same temps. Yes, I used to. About 275-285 or so. Now, I use those temps for untrimmed spares or for spares from fattier, non-commercial breeds. For SL spares from commercial or leaner non-commercial I use the same temps.