Favorite preparations for Spare ribs


 
T

Tom Raveret

TVWBB Pro
So I'm going to try and cook 9 slabs of Spares in my 22 1/2 tommorow. Thats a Case of them from Sam's. Today I trimmed the tips and cooked them.

I'm using a slightly modified version of Dr BBQ's big time BBQ Rub. (I back off on the salt a bit and add a little to the sugar).

Anyone else have any favorite rubs/recipes or preparations for Spares?

For this cook I'm just planning on smoking @ 225 for a couple of hours and then spraying with Apple Juice every hour or so. When there close to done slathering a little Blues Hog on them then wrapping them in foil for the trip to a party tommorow night.

Any creative ideas for future cooks that have produced exceptional results?


Now if only the rain can hold off and not ruin this.
 
Make sure that you remember to remove the membrane from the underside of the ribs. Also the last couple times I made ribs I have taken the small trimmings of meat when preparing and smoked them for about an hour. After that I eat them as a snack (rib jerky)or cut them up into small chunks to be added to baked beans. Smoked the beans on the WSM in a tin foil pan for 2-3 hours while the ribs cook. For the ribs I have been using the 3-2-1 method and it works pretty good. I do usually cook ribs at 275* at the lid. I did some last week end using some BB's and they turned out great. I normally do not go a full hour sauced and I think I could reduce the amount of smoke time just a bit. I thik 2 hours on the foil is great and it defintly speeds up the cooking process. Makes the ribs very tendor. I would however use a rib rack or roll yours to make sure they all fit. Here is a picture of my ribs using a rib rack and you can also see my rib jerky on the side that I used in my beans.
DSCF0008-3.jpg


When making large batches of ribs I will use my grill to sauce and burn some lines in them. This also works great if you are planning on serving them another day to heat and serve. After heated I will cut and tub them for serving for the party. Here is a picture for you.
DSCF0017-2.jpg

Here is what I use for rub and this usually makes about 1 cup if I remember correctly. Works on most everything. Here is my rub.

3 tablespoons granulated garlic
3 tablespoons paprika
3 tablespoons sugar
2 tablespoons salt
1 tablespoon black pepper
2 teaspoons ground sage
2 teaspoons ground ginger
1 teaspoon ground cumin
1 teaspoon dry mustard
1/2 to 1 teaspoon cayenne pepper

I have smoked many times in the rain and I think you will be fine. Hope your cook turns out well and stay dry! Vince
 
thanks for the recipe Vince.. looks good..I spent a couple of hours trimming and removing membranes yesrterday before doing anything else!!!

Where did yo get that rib rack .. I need to ind a larger one that looks nice.

Have you ever used it with Spares...looks like they could be a tight fit.
 
Tom,

I have that rack and I think it was purchased at Home Depot. It is a fairly tight fit for spares and if you foil, forget it. You end up tearing the foil when your try to fit them back in the rack. On the other hand, you can just stack the foiled packs on the grill without the rib rack until that step is complete. I have since retired that rack for a rack that I purchased at Menards. It isn't as tall, but the ends are circular and the spacing is a bit more open.

My favorite rub recipe comes from Chris Lilly:

1/2 cup dark brown sugar
1/2 cup paprika
1/3 cup garlic salt
2 tbsp onion salt
2 tbsp chili powder
1 tbsp cayenne pepper
1 tbsp black pepper
1 1/2 tsp oregano
1 1/2 tsp white pepper
1 tsp cumin

This is a very well balanced rub. I sometimes sub some chipotle powder for a bit of the chili powder for a nice, spicy bite. I usually use a modified 3-2-1 method with apple juice and honey in the foil. Good stuff. I'm doing five racks tomorrow with 30 some ABT's and a turkey breast. It should be a good day between the rain showers.

Good luck,
Tony
 
i've got several of those enards racks but I'd like to get a larger one for the 22 inch that cwould acomodate six raks of spares on each level...
 
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