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Pork Spare Ribs
- Thread starter JohnnyO
- Start date
Russ Hazzon
TVWBB Pro
Cooked 225 deg at the grate it should run between 6 1/2 to 8 hours. You can speed the cooking process up by using the foil.
Tony C.
TVWBB Wizard
Gary Michael
TVWBB Pro
I like to cook at 250-260. 3-2-1 method is pretty common.
Paul Kastner
TVWBB Hall of Fame
Spares are what I cook on the WSM. I found time is not always the answer. Try using this method. It works for me.
How To Tell When Ribs Are Done
The best way to tell whether your ribs are cooked to perfection is to use the "tear test". Take hold of two adjacent bones toward the middle of the slab and give them a pull. If the meat offers a bit of resistance but then tears easily, you know the ribs are done just right.
Other indicators of doneness, such as how far the meat has pulled down the bone or whether a toothpick passes easily through the meat, are not as reliable as the tear test.
How To Tell When Ribs Are Done
The best way to tell whether your ribs are cooked to perfection is to use the "tear test". Take hold of two adjacent bones toward the middle of the slab and give them a pull. If the meat offers a bit of resistance but then tears easily, you know the ribs are done just right.
Other indicators of doneness, such as how far the meat has pulled down the bone or whether a toothpick passes easily through the meat, are not as reliable as the tear test.
Gary Michael
TVWBB Pro
Once you open the foil(if you do foil) you will see the meat pulled back half inch or more..they are done or close to done. you can glaze for an addtional hour and let the meat firm up a bit. If you or guests like em fall of the bone..leave em in the foil a little longer. simply bend a rib or two...youll just know
I have done all of these methods with success. But now have an instant read thermometer (you guys know which one 
)
So is there any temp that aligns with the "doneness" methods we've used and are mentioned above?
Haven't done a rib cook since I got the tool. I'll surely make my own measurements next time I do some ribs. Going to play with tri tip next, but perhaps in a couple weeks I'll be doing some ribs again.
Ray
)So is there any temp that aligns with the "doneness" methods we've used and are mentioned above?
Haven't done a rib cook since I got the tool. I'll surely make my own measurements next time I do some ribs. Going to play with tri tip next, but perhaps in a couple weeks I'll be doing some ribs again.
Ray
Thanks Kevin. Yeah, I typically do spares and not backs as well. Usually test doneness by doing a "mini tear" test with my finger. General temp info is handy. Between the two, then maybe I would do a manual test, tearing off a rib.
If I want to do high temp rib cooks just looking for a general temp to start watching. Knowing that temp alone won't tell me when it's done. Thinking that a high temp cook to 200 deg or so on spare would or could be a watch point or foil point.
Just more info. Don't know if it will change my method. Really have found that Therma Pen handy though, cooking in and out of doors.
Johnny - I would leave things alone at 250 deg or so cook temp but start checking for doneness around 4 hours in with baby backs. I find they can get done quicker than I expect sometimes. Then again if you are doing a 3-2-1 method you will be checking before then anyhow. I have had times when baby backs at 250 to 300 deg have been pretty much done at 4 to 5 hours instead of the typical 6 hours plus.
Ray
If I want to do high temp rib cooks just looking for a general temp to start watching. Knowing that temp alone won't tell me when it's done. Thinking that a high temp cook to 200 deg or so on spare would or could be a watch point or foil point.
Just more info. Don't know if it will change my method. Really have found that Therma Pen handy though, cooking in and out of doors.
Johnny - I would leave things alone at 250 deg or so cook temp but start checking for doneness around 4 hours in with baby backs. I find they can get done quicker than I expect sometimes. Then again if you are doing a 3-2-1 method you will be checking before then anyhow. I have had times when baby backs at 250 to 300 deg have been pretty much done at 4 to 5 hours instead of the typical 6 hours plus.
Ray