1st Spare rib cook


 
TJMartin

TJMartin

TVWBB Member
I bought my first pair of spare ribs to cook this weekend or next and was wondering once I trim them down to St. Louis style how to cook the ends and the tips. I have heard they are really good, and I'm not sure when to throw them on with the ribs themselves. How does everyone cook theirs? And serve them.
 
I put them on the same time as the ribs. They usually cook faster so I usually snack on them while waiting for the ribs to finish.
 
The bigger pieces work very well to throw in the freezer and use later for beans. I especially like them instead of ham hocks in red beans and rice.
 
I cook them the same way as ribs, only they cook faster. I then cut them up in pieces, sauce them in a pan and finish.
Hmmm.

Bob
 
That sounds like a plan, cook them as an appetizer while the ribs cook, how long do the usually take, at around 225-250?
 
I put the flap meat from the bony side into an alum. pan, and cook the ribtips but would consider foiling since mine tend to burn before the ribs are done.
 
I leave all ribtips in one long strip and cook essentially the same amount of time, however, I would look maybe after 3-4 hours to see if they're blackening up on the tip/narrow ends; if so, I'd consider foiling them (or, at least, the thin tips).
 
I just did my first sparerib cook this past weekend (doing my 2nd one this next!) and I threw them on the grill with the ribs. I just stuck a Thermapen into them after the first couple of hours when I was maintaining my Smokenator in my Weber kettle (adding water, poking briquettes), and when they were a good temperature I pulled them off, let them rest, and chowed down. I tended to lift them up in triumph in between bites and say, "RRWWAAARR! I AM BBQING AND THIS IS DELICIOUS!" but I'm a hardcore griller new to BBQ, and savoring everything that comes out edible or better yet, juicy delicious.

Hope they were great!

Laura
 
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