how long on spare ribs
- Thread starter AL. T
- Start date
Al, there are a couple of tests you can use to determine doneness. Yeh, spares take anywhere from 5-7 hours. I've tried the pull test. Select a couple of ribs toward the center of the slab and try to pull them apart. If they rip easily they are done. Also you can pick the slab up with a pair of tongs and if they bend over and and start to tear in the middle they're ready. I've also tried taking the temp of the meat with my probe to see if they were around 160. In the end, it's just experience that'll let you know. I'm still learning on ribs. They are one of the hardest things for me to consistently cook right. Good luck
Mike R. (Heyworth)
TVWBB Pro
I do spares a little hotter, like 280-300, and they go about 4 hours usually, sometimes less or more. Seems like ribs really can cook different from one to the next, so I do check them quite a bit when they are getting close. I do the pull test as well, for that is a real good indicator. Paul H's post is good too, the old tong flop is a good test as well.
Have a metal skewer? Or anything like a small fork, butter knife, even a temp probe will do. I use a metal skewer usually. Gently push into the meat between the center ribs and a few other points. When it goes in with little to no resistance - they're done.
Take a test when you see the meat starting to pull back on the bones and every now and then after that.
Take a test when you see the meat starting to pull back on the bones and every now and then after that.
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by r benash:
Have a metal skewer? Or anything like a small fork, butter knife, even a temp probe will do. I use a metal skewer usually. Gently push into the meat between the center ribs and a few other points. When it goes in with little to no resistance - they're done.
Take a test when you see the meat starting to pull back on the bones and every now and then after that. </div></BLOCKQUOTE>
I do this with a toothpick, works quite well for me.
Have a metal skewer? Or anything like a small fork, butter knife, even a temp probe will do. I use a metal skewer usually. Gently push into the meat between the center ribs and a few other points. When it goes in with little to no resistance - they're done.
Take a test when you see the meat starting to pull back on the bones and every now and then after that. </div></BLOCKQUOTE>
I do this with a toothpick, works quite well for me.
Bill Gillespie
TVWBB Fan
I have been experimenting with spare recently, I am getting ready for this years comps. The last time I did them I cooked them on the WSM for 3 hours @ 250 then wrapped in foil for almost 2 hours for a total of 5 hours. They came out very good but a little over done for a comp. this weekend I am doing them for 2.5 hrs then wrapping for 1.5 hrs, total of 4 hrs @ 250. So for me anywhere between 4-5 hrs depending on the situation (comp. or no comp.). Good luck
Hmm..just did my first spare ribs. Was going to wait to check them at 4.5 hours, figured they would take more. Checked at 4 hours just for the heck of it and they were done!!! Probe slid in like a hot knife through butta and registered 180 right away.
Only problem now is that the guests don't arrive for an hour and my brisket probably won't finish for another half hour (then it has to rest). Oh well, I wrapped in foil and put 'em in the cooler. I stacked all three and wrapped them together. There doesn't seem to be a consensus on how this should go so I'm wingin' it. When it's time, I'll slap some sauce on and put them back in the Weber for 10 minutes.
Oh yeah, these are St. Louis style...that makes a difference.
-Ian
Only problem now is that the guests don't arrive for an hour and my brisket probably won't finish for another half hour (then it has to rest). Oh well, I wrapped in foil and put 'em in the cooler. I stacked all three and wrapped them together. There doesn't seem to be a consensus on how this should go so I'm wingin' it. When it's time, I'll slap some sauce on and put them back in the Weber for 10 minutes.
Oh yeah, these are St. Louis style...that makes a difference.
-Ian
K Kruger
TVWBB 1-Star Olympian
Most spares I do take 2.5-3.5 hours; sometimes longer if I happen to cook at lower temps).
Ian-- If they are done, they are done. Don't bother wrapping and holding spares (too easy to go from 'done' to 'fall-off-the-bone' overcooked). Just cool and fridge; reheat (my preference: on the grill) for serving.
Ian-- If they are done, they are done. Don't bother wrapping and holding spares (too easy to go from 'done' to 'fall-off-the-bone' overcooked). Just cool and fridge; reheat (my preference: on the grill) for serving.
Les Stubby
TVWBB Fan
Kevin
At what temps are you cooking and are you foiling. There seems to be a large discrepancy (sp?) between times cooked-yours at 3 1/2 hours and other twice that.
My wife has a birthday on Sunday and thought I give spares a shot. I overcooked tuna last Friday and hope for a better outcome.
And I might add, I don't post often, but read daily. This board is a wonderful resource.
Les Stubby
At what temps are you cooking and are you foiling. There seems to be a large discrepancy (sp?) between times cooked-yours at 3 1/2 hours and other twice that.
My wife has a birthday on Sunday and thought I give spares a shot. I overcooked tuna last Friday and hope for a better outcome.
And I might add, I don't post often, but read daily. This board is a wonderful resource.
Les Stubby
K Kruger
TVWBB 1-Star Olympian
I usually cook ~300. If I cook higher then the cook is shorter (2-2.5 hours). I foil if I want to add a flavor layer which probaqbly a bit more than half the time I do.
Sometimes I cook more ~285 and the time is longer. It all depends on what else I've got going on and what sort of timing suits me that day.
Sometimes I cook more ~285 and the time is longer. It all depends on what else I've got going on and what sort of timing suits me that day.
