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PAT K

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Well really I was just wondering if anyone had any tips for spareribs. I got 8 huge racks and I want them all to be done by Super Bowl time tomorrow. All advice is well appreciated.
 
Yeah,we need more info. There are a number of recipes and techniques on here. Everyone is different. I do mine for about 6 hours,at 225*,rubbed and naked in the smoker. HTH and enjoy!
 
You really can't do better than BRITU. Spares may take a little longer, and I recommend cutting them to St. Louis cuts. Smoke the trimmings, debone them, and add the meat to your favorite baked beans recipe for best baked beans ever. Have fun and enjoy the game!
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They are whole untrimmed racks and I want to cook them like that except for maybe cutting off some fat, the membrane was already removed when I bought them. I have a 22 WSM but I know 8 racks will not fit on there. I was thinking about cutting them into sections and cooking them that way so I can fit more on. I want to cook them low but don't know if I'll have enough time. Can I cook them at higher heat? All the recipes Ive read seem to prefer cooking them low. I have an 18 qt. Nesco I was planning on using to keep them warm for serving. I must add this is my first time doing a major rib cook for a party, and only second time doing ribs period. Kind of nervous.
 
Originally posted by PAT K:
They are whole untrimmed racks.
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Spares I'm guessing, since you say they are un-trimmed? When you ask for cooking help, it would help us, to better help you, to know what you are cooking? Thanks
 
Pat - you say you're going to trim them anyways, my advice is trim them st. Louis style, and worry about cooking the scraps later if there is no room. Freeze them if you have to(the remains after trimming st. Louis style). I recommend cooking at 275 F for 6 hours or so, no water in the pan. Dry rubbed of course, but finish them how you like. There is a video for trimming st. Louis style in the cooking topics area of this website.
 
Originally posted by PAT K:
Yeah, I said they are spares in my first post.
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Do you plan on cutting them down to St Louis or plan on leaving them whole? They will cook more even for you, and presentation will be better if you trim them down to St Louis cut. Not sure if presentation is important to you for this cook or not, and the St Louis cut will get rid of some of the cartilage from the spares.
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If you trim them St Lois style,
roll them pinning the first rib to the
last using toothpicks (you have like a round
crown with the ends of every rib pointing out...
narrow waist not fat in middle of roll) you should be able to get 4 big racks on each grate.

I really like covering them in french's mustard, then rub, roll them up and leave them on WSM with kingsford and like 4 apple chunks added 1 at a time.

If if gets to late and they are not ready I will foil and put them on gasser or in oven at 350 to really speed things up.

Good Luck
 
Pat, Ive got three racks of spares that Im going to smoke tomorrow. I trimmed them, took off the membrane and rubbed. They are in the fridge getting ready for the smoker tomorrow.

Im going to put them on the wsm for 3 hours at 250 +/-, foil for an hour with some sort of liquid, honey, sugar, butter glaze then cook unwrapped for an hour. It will be my first try cooking them like this, not even sure exactly what Ill do.

I would try a most of the racks like you have done them before but take one and experiment with... good luck, let us know how they turn out!
 
Pat,if you roll them like Zeke said,or even tighter,you should be able to fit 8 racks on a 22. I've fit three on the top rack of my 18". Just use both racks.
 
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