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using a rib rack for spare ribs


 
S

simon j

TVWBB Fan
I'm going to be doing 7 racks of spare ribs (very meaty) on my 18.5" WSM. I was going to simply place 4 in a rack on top and 3 racked on the lower grate. 3-2-1 method or 3-1-1 method is yet to be decided.

questions:
Should I forget about "foiling" since they will be in racks ?

What's a more accurate cook time when using rib racks, 3-2-1 or 3-1-1 ? 225-250

thx for suggestions
 
The fact that they'll be in rib racks doesn't mean you must forget about foiling. You can still foil if you want. A little work, but you can still do it.
Two hours, IMO, is too long in foil. I go with one hour tops then tighten them up out of the foil until they are tender.
 
Since you are still experimenting with foiling, how about half and half? Foil the ones on top for the hour and leave the ones on the bottom un-foiled. You will need to cook the ones on the bottom longer (no foil and lower grate is lower by 4-10 degrees). It should make the cook easier.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Alexander:
I am new to smoking. Please tell me what the 321 method is?? Thanks </div></BLOCKQUOTE>
3 hours no foil, 2 hours in foil, 1 hour no foil
 
I do my ribs in a rack, more for space than anything else. I too think that 2 hours in the foil is too long, you can end up with a mushy rib that way, since they steam in the foil. I'll go an hour in foil and that's about it. But, I also do higher heat, around 300 for most of my rib cooks. Since you are using both the top and bottom racks, perfect time to experiment with foil times.
 
In my experience the 2 hours of foiling is too much. When coming out of the foil the ribs are too "soft" and the racks fall apart.

My time in foil depends on weight of meat, volume in the cooker and temperature. Lately my times hover around 45-60 mins.

Just to note you can produce amazingly awesome ribs without the use of foil. Think of foil as a tool that can help produce consistent even results in a known timeframe.
 
Brad, I am a new to this and my family wants GOOD ribs. Foil or no foil and temp and time?? I am not sure what to do to get these babies awesome. Can you and anyone from the group help??<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Brad Benski:
In my experience the 2 hours of foiling is too much. When coming out of the foil the ribs are too "soft" and the racks fall apart.

My time in foil depends on weight of meat, volume in the cooker and temperature. Lately my times hover around 45-60 mins.

Just to note you can produce amazingly awesome ribs without the use of foil. Think of foil as a tool that can help produce consistent even results in a known timeframe. </div></BLOCKQUOTE>
 
Well, your ribs will be good, spares really are pretty forgiving. Don't get too hung up on your temps. Like I said above, I do mine higher heat, 300 degrees for sure. I let mine go at that temp until I like the color (2 hours-ish), then they get foiled for ~1 hour, then they go back on the grate un-foiled for another 30-45 mins, or until to the proper doneness, which for me is tender, but still some tug left. The meat does not just fall off the bone, but it doesn't take much tooth work to get it done. For a glaze, if you are into that sort of thing, I have been using Larry's Sriracha wing sauce, it is phenomenal on ribs, or anything else really.
 
Since nobody mentioned it, I will. Stogie came up with the 3-2-1 method for Baby Backs, not spares. So if you plan to cook spares at a 225º grate temp, you will need to add some time to your cook.
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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bryan S:
Since nobody mentioned it, I will. Stogie came up with the 3-2-1 method for Baby Backs, not spares. So if you plan to cook spares at a 225º grate temp, you will need to add some time to your cook.
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Agreed. I have spares usually take at least 6 hours.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Chris Mills:
...Agreed. I have spares usually take at least 6 hours. </div></BLOCKQUOTE>

Again we're talkin' pork spares and not beef?!?!
 
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