2nd Sparerib (trimmed to St Louis) cook


 
J

J Martin

Banned
Ok so I did my second sparerib (trimmed to st Louis) smoke today....I did 4-1-1 and they still weren't fall off the bone. Guess I should have gone 3-2-1....thoughts?? I was steady at 250 the whole time.
 
I havent done spares in about 6 months because a) I was getting frustrated with 6-7 hr cooks that weren't getting them done and b) I discover back ribs can be done in 3 hrs. But here's what I learned from my short time not doing spares:

I wasn't at temp (250 at top vent might mean 200 over the water pan).

Heat is your friend. To melt collagen you need it. People (not me of course) can get great results baking ribs in an oven at 350, and look at what K Kruger does with his high heat brisket.

Its not so much about the numbers game as it is getting them done. Foiling helps to speed along the process, but its still "time + temp = done" dont have enough of one or the other you'll never be "done." I've been increasing temps so I'll get done, now that I know, I guess I'll work back down.

Trust the wsm, sometimes I wonder if it knows more than me. once I stopped trying to micro-manage my temps my q got way better.

I'm looking forward to trying out spares again now that I think I got backs down. I miss the flavor of pork.
 
Try this, 4 - 5 hours at 225 grate, foil with a couple tbl spoons of fruit juice for 2 hours, then firm-up on your WSM or gasser. I Promise you, they'll be fall off the bone done.
 
j-- I also do spares and backs at high heat--~300 and 325, respectively, and sometimes a bit higher. I don't always foil--even at those temps; lots of possibilities.

Give spares another shot.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I also do spares and backs at high heat--~300 and 325, respectively, and sometimes a bit higher. I don't always foil--even at those temps; lots of possibilities. </div></BLOCKQUOTE>

thats the plan. Thanks for the confirmation.
 
Kevin,

When you do spares at 300º are you referring to grate temp or lid temp? Also, if you foil during a 300º cook, what are your average times? I've been cooking closer to 275 lid temp and going 4:15 out of foil, 45 foiled, 1 hour out of foil. Still tweaking, but I'm getting close. I know each rack is different, but I'm looking for baselines.

Thanks,

Pat
 
I've always had perfect results with 3 hours at 225-240 for 3 hours, then foiling & bumping up to 275 for 1 more hour. Hasn't failed me yet. That was with BB.


The last spares I did only took 3.5 hours to finish at 225, which makes no sense to me, but it is what it is.
 
Pat-- Lid. I don't always cook at the same temps. Sometimes I go higher if time is shorter. See this post and the link within for a description of a recent spare cook. I have done spares at higher temps from start-to-finish, no foil, and come in at 2 hours; somewhat lower (as in the link), with foil, and come in at a bit less than 3. Normally I cook a bit lower still, often (but not always) foil, and come in at ~4.

Babybacks I pretty much always do at 325 or so, after a Minion start, then bump the heat up during foiling if I foil (I usually foil backs because they are leaner), and cook till tender. Those take 2:10-2:30 depending on how long the come-up was with the Minion start.
 
Thanks Kevin. Do you cook spares at higher temps because they taste better, or is it more of a time saving technique? Do you think spares benefit from low and slow, or are they better served with higher heat?
 
We cook spares at high heat on the grill alot. Pull cut and put in a pan and steam to get xtra tender. I like to foil for and hour to flavorize and tenderize with some beer OR wine and honey. Some times the just come together and get all tender without foiling
 
Pat--

I find that I can get the finish I like without extending the cook time. I don't see a benefit of a typical low/slow approach here so I go for the time-saving factor.

I do like to do spares lower/slower, if not exactly low/slow, with lid temps of 290/300 (275/285 grate) because the color, smoke level and timing work well for me there. I'll go higher though and make a few adjustments if needed--and I am still quite satisfied with the results.

Babybacks I prefer at higher heat regardless.
 
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