Steve Mattheis
TVWBB Member
I'm planning on trying a slab of pork spare ribs in my WSM for the first time this weekend and I have a couple of questions: do you have to trim them & approx. how long to cook at 250-275?
Spare ribs
- Thread starter Steve Mattheis
- Start date
Not necessary to trim them but most do St. Louis style and then either smoke the trimmings as a snack or they are great to cut up and use in baked beans. I tend to cook my spares around 5 hours and I usually don't foil. You can tell when they are done if when you pick them up in the middle they bend easily and the meat has pulled away from the bone. About half way through the cook spray em down with a little apple juice. I also serve the sauce on the side but that's a personal preference.
I trim for company but not for our little family. Always pull membrane and will cut off the skirt to cook for beans/ABTs.
Cook time is usually 5 hours at 240ish (+/- 10) or until done as Toby says. This is based on 4.5-5lb racks. I also don't foil nor baste. I don't pull the lid until 4 hours in to add beans/ABTs for the last hour, wouldn't pull the lid for 4.5 hours otherwise.
I like dry ribs with sauce on the side.
Cook time is usually 5 hours at 240ish (+/- 10) or until done as Toby says. This is based on 4.5-5lb racks. I also don't foil nor baste. I don't pull the lid until 4 hours in to add beans/ABTs for the last hour, wouldn't pull the lid for 4.5 hours otherwise.
I like dry ribs with sauce on the side.
Larry Wolfe
Closed Account
If I'm Smoking Spares , I generally trim St Louis, and remove the membrane. But lately I've been Grilling Spares whole and untrimmed, don't trim a thing and we love them like this.
Phil Perrin
TVWBB Hall of Fame
Steve,I've been craving ribs,so this is the perfect thread. I pull the membrane and rub. Mine go about 5 hours at 240-250*. No foil. Then sauce at the end. But there are many different views and recipes and opinions about ribs on this forum. You need to experiment to see what works best for you and your family. HTH
Vinny G
TVWBB Fan
Steve
You have to experiment with different way to find the way you like. To start off I would trim them to St Louis ribs and put the trimming on for a snack or rib tips. I found the 3,2,1, way works for me. I trim and then put rub on then cook for 3 hours. Then I foil. What I do is put the sauce I like in at this time. Then I un foil and put back on for an hour. But as of late I have bin putting I on for 1/2 hour. Then at he last 10min or so I put some more or the sauce I like on them. My family and I like wet ribs instead of dry ribs.
Check out some of Larry post. He held my hand the first time I did my ribs(He is GOOD PEOPLE).The main thing is to have fun and try new ways that sound good to you. Good Luck
You have to experiment with different way to find the way you like. To start off I would trim them to St Louis ribs and put the trimming on for a snack or rib tips. I found the 3,2,1, way works for me. I trim and then put rub on then cook for 3 hours. Then I foil. What I do is put the sauce I like in at this time. Then I un foil and put back on for an hour. But as of late I have bin putting I on for 1/2 hour. Then at he last 10min or so I put some more or the sauce I like on them. My family and I like wet ribs instead of dry ribs.
Check out some of Larry post. He held my hand the first time I did my ribs(He is GOOD PEOPLE).The main thing is to have fun and try new ways that sound good to you. Good Luck