Singles night


 

Darian Hofer

TVWBB Pro
Our local Krogers grocery had whole pork spare ribs on sale for .99 a pound. Grabbed 2 packages, chopped them up and marinated overnight in the partial bottles of stuff I had left in my fridge. Tossed them on the pellet grill about 1pm and pulled them about 6pm. Mopped them a couple times with some Carolina bbq sauce diluted down with apple juice. I have always struggled with full pare ribs. But cutting them up worked really well.
IMG_9197.jpeg
IMG_9205.jpeg

IMG_9206.jpeg
 
With results like that, it's hard to believe you have trouble with full racks. Those look incredible. Definitely going to give it a try.
 
Those are some big bones, almost look like Country style ribs. Looks like you kept the rib tips on or did you cut them separate?
5 hrs total, I'm guessing 225 temp?
I started them at 225 for about 2 hours and then dropped to 200 while I went to happy hour. Raised them back to 225 for last hour while flipping and brushing with the diluted bbq sauce and apple juice mix. I was cooking on the upper rack so figured my actual temps were a bit hotter. I cut the top thicket part away so the actual ribs were more like a St Louis cut. The thicker top part was more like a great seasoned pork roast. It’s nice when a cook you don’t have high expectations comes out pretty good.
 
True, I have never cooked a full rack of spares that I’ve been close to happy with. More power to those who can.
I guess we all have that one thing. My issue was back ribs. Spares always came out fine. Go figure. Now that I have the Chef IQ probes, I get great results with backs as well as spares. Gotta say that one little tool has helped a lot. I am now sorry I did not buy myself 2 sets (4 probes) as I find myself thinking it would be nice. Then on those times I am doing 2 cooks at once on both Big Z and the MM I'm covered. I never thought they'd be that useful. I like them a lot more than the Temp Spike
 

 

Back
Top