BRITU for spare ribs?
- Thread starter Frank A
- Start date
I can't see why not. You will just have to add to the cook time a bit until it's ready. Spares take a bit longer than BB's. You could always cut your spares to st louis cuts and cook the trimings on the side. This way the recipe should be about the same. Keep in mind if you trim these pieces will probably be done sooner. Enjoy your cook and also the holiday. Vince
John Henderson
TVWBB Fan
I did it last week. On a grill no less. Using the BRITU recipe on spares was unintentional though. I don't know how I read the recipe while ignoring "baby backs" in the recipe. They were good.
David Verba
TVWBB Fan
I use BRITU nearly every time I cook spares, and I ONLY cook spares anymore, baby backs to me just aren't worth it....
dave caston
TVWBB Fan
I only do spares trim to st.louis style. heres how i do mines, i smoked them around 250/270*, for 2 hours, place in foil for one hour back on smoker at around the same temps. take them off and let rest for a few and then on the plate to eat. i have done the 3-2-1 with them but they come off way over done( to me). one the rare time i done baby backs i do at the same temps but only 2 hours in the smoke and the 45 mins in foil.
just my 2 cent worth
just my 2 cent worth
J Hasselberger
TVWBB All-Star
Anyone else find that the BRITU rub is too salty? I use half the amount of salt and it seems much better.
Doug D
TVWBB Hall of Fame
Key paragraph from the BRITU cooking topic:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">"Some people complain that BRITU ribs taste too salty. One cause is applying too much rub. The recipe says, "Do not over season. A good overall dusting of the spices is all that's needed." The key word is "dusting", so go lighter on the rub than you normally would. Also, you must sauce the ribs as directed after cooking. The sweetness of the sauce balances the saltiness of the rub." </div></BLOCKQUOTE>
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">"Some people complain that BRITU ribs taste too salty. One cause is applying too much rub. The recipe says, "Do not over season. A good overall dusting of the spices is all that's needed." The key word is "dusting", so go lighter on the rub than you normally would. Also, you must sauce the ribs as directed after cooking. The sweetness of the sauce balances the saltiness of the rub." </div></BLOCKQUOTE>