Baby Back vs Spare ribs

Former Member

Looking for some advice on smoking/cooking times for spareribs. I have done babyback ribs in my smokette and am planning to do spareribs this weekend. For my tastes, my target for babyback ribs is 4 hours at 225F.I am guessing that a start time may be about 5 hours due to the extra meat on the spare ribs. I dont want to keep opening the door and adding to the cook time. Is 5 hours at 225F a good place to start for the first check?

1/29/046:52 PM

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Original Post

tomMember

Mornin' and welcome.

I agree about not lots of door opening,but it shouldn't take but about 25 mins to recover heat.

Spares are all over the place.

A 1/2 lb extra on a slab may mean 30 mins.+ extra cooking time.

We like to talk about 3 1/2 lb and down for an untrimmed slab and maybe 2 1/4 for St. Louis.

These tend to come from +/- 225 market hogs.

Farmers are holding market hogs to closer to 275 lbs and each slab is about 1/2 lb. heavier.

The sale spares from grocery chains
may run 4 1/2-5 lbs /slab and come from old 700 lb sausage sows.

I'd probably open at about 4hrs.,flip over,maybe spray with a little apple juice.

Check again close to an hour.

The size and experience will guide you after that.

Hope this helps a little.

1/30/047:46 AM

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