favorite wsm method for untrimmed spares?


 
D

Dave Russell

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Got a small (11.1 lb.) three pack of Smithfield spares in the fridge thawing, and was wondering what everybody's favorite whole spare method was if cooking three about that size in the 18.5" wsm. I really appreciate any and all input, and Happy New Year!
 
Dave, it's difficult to fit three full racks on the two grates, so i've added a third rack.
This can be done by using empty soup cans to hold the extra grate above either the bottom or top rack.
I'm sure you've been here before... butt in the event you haven't.... some more ideas.
 
Dave, I agree with Jim. I like to cook my spares lying flat, not rolled and not in a rack. Adding a 3rd rack is a breeze. I got a steamer rack at a restaurant supply and it is portable and easy to use. Comes with it's own folding legs. I would probably have to trim the smaller rib tho due to size. I assume that you are looking for rack advice as did Jim, or are you looking for methods or recipes?

Mark
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jim Lampe:
Dave, it's difficult to fit three full racks on the two grates, so i've added a third rack.
This can be done by using empty soup cans to hold the extra grate above either the bottom or top rack.
I'm sure you've been here before... butt in the event you haven't.... some more ideas. </div></BLOCKQUOTE>

Jim, since the pack is so light, I believe I'll be able to fit the smaller of the three onto the top rack, tips pointed out to cook quicker. I might cut the larger of the three in half for the bottom grate if it's much larger. You never know what's gonna be in these Smithfield packs til you cut 'em open, but I get 'em really cheap around the usual bbq holidays.

Do you still cook your spares unfoiled and low-n-slow? I'm thinking of cooking a little hotter this time, like 250-275, and spritz some to help keep the bark from drying out.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by mk evenson:
Dave, I agree with Jim. I like to cook my spares lying flat, not rolled and not in a rack. Adding a 3rd rack is a breeze. I got a steamer rack at a restaurant supply and it is portable and easy to use. Comes with it's own folding legs. I would probably have to trim the smaller rib tho due to size. I assume that you are looking for rack advice as did Jim, or are you looking for methods or recipes?

Mark </div></BLOCKQUOTE>

Hi, Mark.
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I usually cook St. Louis trimmed, and cooking up to nine slabs at a time and trying all kinds of configurations, I'm usually left wishing my 18.5 was a 22.5 incher.

Anyway, I was wondering about ways to help keep the bone end of the ribs from overcooking before the cartilage end gets tender. Hopefully, since this is such a light pack, squeezing the smaller two slabs on the top rack with the rib tips out will help, as Gary Wiviott suggests in "Low and Slow."

I'm interested in any and all suggestions, though. For instance, I know that foiling is good for trimmed ribs, but I don't recall ever trying it on a full rack. I'll probably cook in the 250-275 range if unfoiled, and a good bit higher if foiled.

You cook full spares often?
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave Russell:
Do you still cook your spares unfoiled and low-n-slow? I'm thinking of cooking a little hotter this time, like 250-275, and spritz some to help keep the bark from drying out. </div></BLOCKQUOTE>you bet i do Dave, i've never had a problem with my ribs cookin' without foil, so i ain't doin' anything different.
I like to take time cookin'um and i use the 225-250'F range for spares and they're done in'bout 5 hours.
Good luck with your triple and please post some photos ovum on the WSM!
Thanks!
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave Russell:

Hi, Mark.
icon_smile.gif


You cook full spares often? </div></BLOCKQUOTE>

Dave, I cook full spares if the freezer is not full of trimmins. If I have plenty of pork trim I doa St.Louis trim and freeze the uncooked parts. I too like a little hotter cook and have had no ill affects. I foil about 50% of the time especially if the color is good but I need more cook time. I will wrap the ends closest to the edges of the cooking grate with foil since the hottest area is right at the edge of the grate.

Mark
 
I never foil but I usually trim them so if I need the ends pulled early I can do so. Plus I love to munch on the ends while the thicker ribs finish cooking.
 
Thanks, Jim, Mark, and Bob. I appreciate the replies, although I'm kind of surprised I didn't get more opinions. Quite often, the best flavor comes from those rib tips, so chewing around the cartilage isn't always a chore.

Happy New Year!
 
I generally work with St Louis trimmed ribs and can get 2 racks on each grate. I have also cut a rack in half and placed a full rack in the center of the grate and set the half racks on each side.

I like to smoke for about 3 to 4 hours and then foil with just a light coating of sauce for the last hour or so.

Good luck

Mike
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave Russell:
Thanks, Jim, Mark, and Bob. I appreciate the replies, although I'm kind of surprised I didn't get more opinions. Quite often, the best flavor comes from those rib tips, so chewing around the cartilage isn't always a chore.

Happy New Year! </div></BLOCKQUOTE>

Dave, you are welcome. I too have noticed a fall off in posts and relys. I think that everyone is at the liquor store stocking up for Friday's New Years Eve party. I am stuck at work and it is slow so I have time to write, mostly useless trivia, Ha.

Mark
 
Dave,three racks will fit perfectly flat on the top rack of the WSM with a little overlap. I rub 'em,smoke 'em for 5-6 hours (no foil) and give 'em a glaze of sauce at the end. Easy peasy!
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Phil Perrin:
Dave,three racks will fit perfectly flat on the top rack of the WSM with a little overlap. I rub 'em,smoke 'em for 5-6 hours (no foil) and give 'em a glaze of sauce at the end. Easy peasy! </div></BLOCKQUOTE>

I'm not planning on cooking anything else at the same time, so I'll just do the two on the top rack and put the largest on the bottom grate (cut half) with the rib tips pointed out toward the higher heat like on the top rack.
 
What vent temp do you guys think is the best target with smaller spares like these, no foil? I know Jim Lampe's spares always look good cooked 225-250, but I'm wondering if 275 would yield a juicier rib.
 
Mornin', Jim! Too funny, check out where I just added something in an edit to my last post as you were typing. (I had to get out the door and run an errand.)

Anyway, ya know what? I'll probably just stick with tried and true, targeting 250 at the vent. Besides, I've noticed that my latest pork rub tends to get pretty dark. I think the best thing I can do to get juicy ribs is just not overcook. I was wondering about something though. Didn't you say your slabs only take five hours? My experience cooking St. Louis ribs at 225-250 (vent) usually are done in about six. I know I tend to overcook ribs, but I'm kind of surprised your whole slabs are done so fast. What do you think?
 
Well, Dave, BION, i've had whole spares done at 4 hrs at 225.
The way i check for doneness is lifting them from the grate with tongs to see how they bend or break.
Also i pull two bones apart to check tenderness.
And i get that approximately at the 5 hour mark.
Now this is spares, baby backs, for me, tend to be cooked at 4 hours.
I cook spares probably 4 to 1 over baby backs. I think spares are more flavourful than BBs and the cost of spares also factors in.

Good Mornin' to you Dave!
icon_smile.gif
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jim Lampe:
Well, Dave, BION, i've had whole spares done at 4 hrs at 225.
The way i check for doneness is lifting them from the grate with tongs to see how they bend or break.
Also i pull two bones apart to check tenderness.
And i get that approximately at the 5 hour mark.
Now this is spares, baby backs, for me, tend to be cooked at 4 hours.
I cook spares probably 4 to 1 over baby backs. I think spares are more flavourful than BBs and the cost of spares also factors in.

Good Mornin' to you Dave!
icon_smile.gif
</div></BLOCKQUOTE>

Thanks, Jim. Sorry if you already mentioned it, but how do you measure temps? ...and what's "BION"? I feel silly for asking, but it was a late night with some friends over some wings and a few brews.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jim Lampe:
Dave, it screws nicely into one of the open top vent holes. </div></BLOCKQUOTE>

I thought it was a no-no to block a vent hole with a therm, but whatever works.

I usually use my Maverick ET-73 and let the probe hang just insid the vent, but sometimes clip a therm where it's suspended in one of the holes...which reminds me, I need a new one.
 
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