Second Effort

[Sean Ryan]

After my success with chicken the other day, I thought I would give spare ribs a try, especially since they were on special at the store. Second effort not as successful as first effort.

So it was just a commercial rub, mixed with some mustard. They both fit on the grill, which made me feel like my purchase of the 22.5" was justified

So let them cook for about 4.5 hours, sauced them and let them go for another hour. Still learning to control the temp with the vents, but I was between 225 and 265 pretty much the entire cook. Of course this was using the lid thermometer, digital therm is on my wish list.

Had some trouble determining if they were done. Tried the tear test and the bend test, but I wasn't exactly sure what i was looking for.

Sliced them and was pleased to see a small smoke ring it's very faint, but its there. However was not happy with the taste. The meat near the bone was tender and I could do the bite test, like I've seen on tv. But the meat away from the bone (on the left side of the pic) was tougher and stringy.

I made the choice not to foil, was wondering if others had done both foil and no foil and noticed a big difference? Should I have trimmed the spare ribs before cooking? I removed membrane from the bone side but other than that put them straight on. I put up the pic of the better looking ribs, the meat on the other one was more gray and meat away from the bone was too tough to even chew. I assume the color is not good, but can anyone tell me what it indicates, if anything. Did I cook too long, did the meat dry out, that sort of thing?

I realize this is my second ever cook and obviously it is a learning process, but if people have some pointers I would greatly appreciate it. Thanks

 

[Gary S]

Sean you will likely get many responses. Here's mine.
1)You have an air leak at your fuel door. Check the gap in your photo. That needs to be adjusted for better air(temp) control.
2) Cook your spares at 275 or more. You have to render them out. If you are learning on spares I would try the 3-2-1 method and go from there. If you don't want to foil then just cooking them at a higher temp will solve most of your issues.

 

[stan lee]

Sean you will likely get many responses. Here's mine.
1)You have an air leak at your fuel door. Check the gap in your photo. That needs to be adjusted for better air(temp) control.
2) Cook your spares at 275 or more. You have to render them out. If you are learning on spares I would try the 3-2-1 method and go from there. If you don't want to foil then just cooking them at a higher temp will solve most of your issues.

follow up on your post gary...

i was going to do spares at 225 next week, but you recommend 275? 275 if i'm going to foil?

**edit.. been reading a bit more.. looks like 275 a great temp for the spare ribs so that the fat renders out.

 

[Gary S]

You got it Stan, render them at a higher temp..275 and things should work out well and yes you can still foil them if you wish.

 

[Bob Bass]

Sean,

Congratulations on your second cook. Hope many more will follow.

Agree with Gary. 275 is a much better temperature for ribs.
If I might suggest removing most of the surface fat.
Also curious what grade the ribs were.

To check for tenderness, if a probe is not available (doesn't need to be one that measures temperature !), besides the bend test, you can use a toothpick. Just account for all parts of the toothpicks afterwards (grin).

Cooking temperature and the meat grade make a big difference in the final product.

Bob

 

[Bill]

w/o having read the replies, if you sauced 1hr before take off, that's too long. I grew up w/kc style bbq(ie-sugar sauce heavy). that being said, if you have a sugar/molasses/honey based sauce, it should only go on for the last 15-20 min. anything more than that and it'll burn/crust...which you don't want


edit-read the rest of the posts/replies....imo-you didn't cook long or hot enough. if your rib meat was stringy, it was underdone.

 

[Tony R]

The ribs look good to me... Keep cooking and you will find a method that will work for you. Wife likes to do ribs and any bbq @ 225.

 

[Matt Gard]

I prefer to cook my ribs anywhere between 250 and 275. I've foiled and not foiled and I personally prefer the results I get from foiling. With spares cooking at the 250-275 range I usually cook them 2-1.5-.5 and this works for me.