Spareribs?

[Ivan Stratton]

Ok guys Tom Leonards here in Richmond has spareibs for $1.49 lb. I usually do baby backs but I couldnt walk by these so now I have 2 big racks.Im thinking I would like to experiment with high heat Ed Mitchell style anybody have the technique down/recipe?

 

[K Kruger]

I cook trimmed spares at ~325 but I reach that after a Minion start. When they are deeply colored (often ~ 2-hour mark or so) I foil (if I am foiling) with some concentrated fruit juices to add a flavor layer. I cook at higher temps once in the foil (~350) and cook in the foil till they are tender (I usually check at the 25-min-in-foil mark and gauge from there; often they hit done at 35-45 in foil). Then I remove and return to the cooker to firm the bark, usually just a several minutes tops. Very simple. This post/thread - for a back cook - describes the flow. Timing is usually a bit longer on the front end for spares.

 

[Paul K]

Ivan,

Perfect timing with your question. Not to 1 up you, but my local grocer has spares for $1/lb! so I had to pick up a couple of racks.

Kevin,

Thanks for the link, I've never tried the high heat method, but had wanted to for a while.

Thanks guys!

Paul