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Hi everyone, after a couple of delicious briskets I am ready for high school Wink and spareribs....been reading about the things that worked and it seems that the general consensus is the KISS (keep it simple stupid)method for newbees is the way to go in your 1st few smokes. Bought a couple of racks of spares (one is 8.17# and other 8.38#).What I am thinking is (I have an 025)putting the heaviest on bottom rack and lighter on top like been reading (Smokin wrote closest to heat done sooner) but will keep a close eye on both since weights are pretty similar and cook at 225 for 4-5 hrs without opening door. Will pull membrane before rub which will apply 1-2 hrs prior, will use toothpick to check for doneness and go from there.Wish me luck . Good smoke
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Looks like you're doing some research, that's good Big Grin

You're talking 9 racks it sounds like, not sure if they'll fit. Are you trimming them to St. Louis or leaving whole?

Sounds like a good start. They will take a while if they're whole, start early.

The bottom rack will get more "direct" heat, so it's not necessarily the hottest area, but it cooks the quickest. Next hottest is near the top.
Yes Smokin, they are 9 however just opened one of the packs and they were two rack of ribs so they are about 4# ea...will leave untrimmed as the last time I tried butchering a deer my friends took the knife away ConfusedLOL.I think can fit two racks per shelve without touching if not I think can jury rig something that keeps them apart with minimal touching of said rack.Looking forward for results. Good smoke
Hi guys, this are the results in 025
4hrs after open door and as quickly as could put CS BBQ sauce on ribs closed door and upped temp.
from 225 to 250 for 1hr and pulled...let rest for 1/2hr and served. This were very good flavor wise and the meat around bone was falling off and delicious. Having said the tips away from bone and flap that is trimmed to make St.Lois style ribs was tough and we discarded those.Did the toothpick test and all seemed well...I can live with the results being that the rest of ribs were VG but could I have done something diffrent to make all the ribs tender?
Any help appreciated.Thanx P.S. Ribs were from Costco.
5 hours for full 4# spares is way undercooked at that temp. Needed more like 6 or more.

Not sure where you stuck the tooth pick.

Keep in mind too that the meat that would be trimmed off by St. Louis cut is a different direction (and to me a slightly different texture).

You can trim them down next time to St. Louis, it really isn't that hard but you must have a SHARP knife.

Cut the flap off also.

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