Suggestions for RTR (really thick ribs)


 
C

Craig Duncan

New member
I ordered 10 racks for the Smokefest tomorrow, and when I unpacked them, I found them to be really thick. They are all 1" to 1-1/2" thick.

I am used to doing the BRITU recipe for about 4 or 4.5 hours with much thinner ribs.

Any tips or suggestions for cooking time or tricks to get flavor into really thick ribs?
 
What kind of ribs are they? Spares?

I wish I had your problem. The cryovacked spares I've seen at my local supermarket have been PDS (pretty darn skimpy) lately.
 
I just find it hard to get thick ribs to render properly, and not have chunks of fat in them when you bite down.

Any suggestions on how long they might take?
 
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