Sparerib question


 
L

Les Stubby

TVWBB Fan
For tomorrow's cook ( it's supposed to appproach 60 degrees) I'm planning on using the 3-2-1 method-I've never foiled before and thought I'd give it s shot. If I'm adding some pineapple juice to the foiled ribs, do i use the same juice for spritzing in the three hour part of the cook? Thanks. The forum continues to be a wonderful resource. Go Heels.
 
Doesn't matter, but IMHO, spritzing is a waste of time and heat. Lid open adds time to the cook. I did some ribs last week, no spritzing, no foil, and they were my best so far
 
with spares on the WSM i put them on and keep the temp 225-230 for 6 hours. no spraying, no foiling. after 6 hours i take the lid off for the 1st time and test for doneness. usually they are ready to come off. sometimes 30-45 minutes more is needed. when they are done i baste lightly with sauce and put back on for 10-15 minutes to set the glaze.
 
Les

You may find that 2 hrs in foil is too much for your spares. I would suggest 4 hrs without foil, 45 min to 1hr in foil, and finish without foil to desired doness. Toothpick slides easily between bones , meat has pulled back a 1/4 inch or so.

I spray with apple juice when I have it.

Paul
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Paul G.:
Les

You may find that 2 hrs in foil is too much for your spares. I would suggest 4 hrs without foil, 45 min to 1hr in foil, and finish without foil to desired doness. Toothpick slides easily between bones , meat has pulled back a 1/4 inch or so.
Paul </div></BLOCKQUOTE>
Yep, What Paul said. 2 hrs in foil you'll have mush ribs. If you are into falling apart ribs then do the 2 hrs in foil. I tried the foiling of ribs before, but these days I prefer no foil for my ribs. Just depends what texture and finished product you are looking for. The right way is the way you like them, not me.
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I'll 3rd what Bryan and Paul said. IME, 2 hours in foil is way too much. Of course, it depends on the temps.
 
Thanks for all of the imput. I cooked the slab for about three and one half hours and foiled for about one hour and one half and they looked about perfect. I finished them for maybe one half hour with a bit of sauce. My mistake was leaving them in a wam oven for over an hour. My search for the perfect rib continues.

Les
 
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