favorite wsm method for untrimmed spares?


 
I've only done spares on the WSM twice so far - but I really like them, and plan to do more.

So far, I've done them un-trimmed, low-and-slow (around 250°F lid temp) and they've taken around 6 hours.

Light coat of rub (or plain, simple kosher salt & cracked pepper) and a relatively light glaze of sauce in the last 20 minutes or so.

Only thing I've noticed is variations in the racks:

MEATY ones - on these, nibbling around the cartilage was no biggie. On less-meaty ones, I would probably trim this stuff off.

TAPERED racks - some are really narrow at one end. In once case, this end got a little dried-out. In the future, I would either separate this section, so that I can remove (snack on?) this chunk earlier or I may partially cover this end loosely with a little foil part-way-in, in order to even-out the cooking time across the rack.

That's the beauty of 'que - there are really very few right or wrong answers. It's a matter of having fun, enjoying, experimenting, and finding what works for you and the way that you like to cook.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Ron G.:
I've only done spares on the WSM twice so far - but I really like them, and plan to do more.

So far, I've done them un-trimmed, low-and-slow (around 250°F lid temp) and they've taken around 6 hours.

Light coat of rub (or plain, simple kosher salt & cracked pepper) and a relatively light glaze of sauce in the last 20 minutes or so.

Only thing I've noticed is variations in the racks:

MEATY ones - on these, nibbling around the cartilage was no biggie. On less-meaty ones, I would probably trim this stuff off.

TAPERED racks - some are really narrow at one end. In once case, this end got a little dried-out. In the future, I would either separate this section, so that I can remove (snack on?) this chunk earlier or I may partially cover this end loosely with a little foil part-way-in, in order to even-out the cooking time across the rack.

That's the beauty of 'que - there are really very few right or wrong answers. It's a matter of having fun, enjoying, experimenting, and finding what works for you and the way that you like to cook. </div></BLOCKQUOTE>

Ron, I think that your rib observations serve to point out why most folks, myself included, prefer to cook St. Louis ribs. In other words, if the racks are rather inconsistant, which they often are, the St. Louis trim, and maybe a little squaring up is the best way to make 'em consistant. It's just a pity that something so cheap ends up costing as much as baby backs per lb, and also, sometimes I don't have the room or time to deal with the trimmings. I guess if Martha Stewart bbqed she'd make sausage quite often.
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BTW, probably the best way to protect that skinny end from overcooking is to roll and skewer with it ending up on the inside of the roll, positioned close as the middle of the rack as possible. I've been really happy with rolling my St. Louis slabs.
 
When I've bought 'em - I went to Sen-Dix
(when they had those 1-day meat sales) they were folded-up in the meat case for about two-twenty to two-fifty something a pound.

I thought they were nice & meaty, but since my basis for comparison is limited - who knows?

The new Woodman's on the Northwest side opened-up recently, and is only a short hop from work. One of these days, I need to check-out their meats for the cheap bbq staples.
 
I looked at woodman's when they opened in Oak Creek, didn't like their meats, went back this last summer, my opinion has not changed..
I did buy two racks from SNDKs also, agreed, nice and meaty, butt i alway go to Sam's.
Best spares i've found anywhere.
 
I rack up on these 3-packs of Smithfields when the local grocery puts 'em on sale for the usual bbq holidays, and these were only $1.58 lb! They usually come pre-frozen, but at that price, it's hard to resist stocking up.
 
I know, if no pics, it didn't happen, but if your interested....

I'm starting to think that the "three and a half and under" bit is completely outdated. The best slab of the three (total 11.1 lb) was the largest one, and I believe it's been this way with most of the Smithfield 3-packs I've smoked in the last year. I believe I'll be putting weight at the bottom of the criteria from now on.

As to placement, I cut the largest slab in half and put on the bottom rack. I'm really glad that I did since I learned that the heavier end of the slab took much longer to finish. Too be honest, I think I'll skip the St. louis trim from now on, as some of the best flavor was from the rib tips. The St. Louis trim gives you a more consistantly cooked rib, but by cutting full slabs in half and turning the heavier sides toward the heat, you can also get really good consistancy across the rib, whether in a rack or layed flat.

On a side note, I cooked these ribs (with no foil) at 272* (at the vent) for the better part of the cook and I thought they cooked just as fine as at 225-250.
 
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