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Guest
Guest
I tried to cook spareribs yesterday and another failure again. My long tale of woe follows.
I purchased a Costco cryovac twin-pack on Friday. 8.4 lbs total weight. I removed most of the membrane from one slab then rubbed it with only a hint of Wild Willy and put it in fridge to sit overnight. The slabs were about equal size so I am guessing the slab I cooked was a little over 4 lbs. The other slab went to the freezer.
I followed the advice of Jim Minion and Stogie that I was not cooking the ribs long enough so I went 7 hours for this cooking session. They hit the nail on the head! The meat was exceptionally tender. Previous attempts at cooking spareribs resulted in a very tough meat.
However, the meat was extremely greasy and there was a very thin bark that had the consistency of a new leather belt. Ugghh.
Synopsis of cooking
7 hours
Average grate temp was 247* High temp was 266 and low temp was 228. Every hour, sprayed then flipped then sprayed other side with apple juice. Removed from WSM, covered with foil then rested for 30 minutes.
I'm guessing that I need to trim more fat from the slab so it won't be so greasy? How much fat do you all trim from a slab of ribs? I only trimmed off the errant strands of fat the kinda flop around.
What did I do wrong that produced a thin inedible bark?
I think I will boil the other slab for two hours then put it in a crock pot with bbq sauce for 6 hours then cook in the oven at 500* for another hour. j/k.
The word "frustrated" doesn't adequately describe my feelings.
Any suggestions are sincerely appreciated.
Brian
I purchased a Costco cryovac twin-pack on Friday. 8.4 lbs total weight. I removed most of the membrane from one slab then rubbed it with only a hint of Wild Willy and put it in fridge to sit overnight. The slabs were about equal size so I am guessing the slab I cooked was a little over 4 lbs. The other slab went to the freezer.
I followed the advice of Jim Minion and Stogie that I was not cooking the ribs long enough so I went 7 hours for this cooking session. They hit the nail on the head! The meat was exceptionally tender. Previous attempts at cooking spareribs resulted in a very tough meat.
However, the meat was extremely greasy and there was a very thin bark that had the consistency of a new leather belt. Ugghh.
Synopsis of cooking
7 hours
Average grate temp was 247* High temp was 266 and low temp was 228. Every hour, sprayed then flipped then sprayed other side with apple juice. Removed from WSM, covered with foil then rested for 30 minutes.
I'm guessing that I need to trim more fat from the slab so it won't be so greasy? How much fat do you all trim from a slab of ribs? I only trimmed off the errant strands of fat the kinda flop around.
What did I do wrong that produced a thin inedible bark?
I think I will boil the other slab for two hours then put it in a crock pot with bbq sauce for 6 hours then cook in the oven at 500* for another hour. j/k.
The word "frustrated" doesn't adequately describe my feelings.
Any suggestions are sincerely appreciated.
Brian