First cook on FEC 100

Spare ribs, cut down to st. louis.

275, 4 hours.

Spritz 'em with apple juice about every 45 minutes.

Waiting on the delivery must be painfull

quote:

Originally posted by MaxQue:
Spritz 'em with apple juice about every 45 minutes.

I don't anymore. I like to let the ribs get that good crust and I used to flip them frequently, but now, don't flip at all either.

I guess it's just a habit I developed cooking ribs at home on the Traeger, to keep them from drying out too much. Next time I fire up the FEC100, I'll try 'em your way.

Don't recall if I asked you, do you foil for comps? Somethings tell me you don't

quote:

Originally posted by MaxQue:
...Don't recall if I asked you, do you foil for comps? Somethings tell me you don't

Done pretty well in pork the last couple of years, ribs probably the best, but PB is right there.

Foil, hmmmm, I forgot, do I use foil?

Man, I don't remember

Spares 4 hours at 275* no foil is the best!

Smokin'- my memory recalls you stating that you don't use foil at home. Nice to see you on pelletheads.

Oh thanks a LOT Jim, reading my posts and remembering what I say.

Let's see 10,511 posts, I'm sure I forgot something I said.

Yes, at home I don't use foil.

Whether I do at contest is a secret, at least I won't tell Max...

DO you sauce the ribs during the smoke?

Or is it better without?

I have enjoyed both

I would cook a couple of butts. Can't go wrong with them.

quote:

Originally posted by jjhacker:
DO you sauce the ribs during the smoke?

Or is it better without?

I have enjoyed both

Personal preference. Since you haven't done them in an FE, I'd do one with, one without and if you have more experiment and have some fun.

Ribs are my favorite in the FE (well Prime Rib is up there)

I am now planning to do baby backs. They are more readily avaiable. Do I need to modilfy the 275/4hr cook?

Also How often to you open the door to check the ribs?

Really appreciate everyone's input

JoHN

Well you asked me, now you want to do something different....

The answer is yes, how long, I can't tell you.

Why? Because the size of BB vary so much, the time varies a lot. The temp is still good, after all it's just a initial run.

If they're small, start checking at 3 hours.

Next cook, do Pork Butts like FF said, they'll do great.

quote:

Originally posted by SmokinOkie:
Foil, hmmmm, I forgot, do I use foil?

Man, I don't remember

My referral (foiling) was to ribs. I've never tried foiling a PB...would hate to lose that crispy Mr. Brown.

btw...just saw a post from Dave on PPigs. Butchers and Pork Pullin C'boys are teaming up for classes In Tulsa. That's going right to the top of the MUST DO list. When I get to OK, maybe I'll be ready to challenge you to a Rib Throwdown...hehe.

quote:

Originally posted by SmokinOkie:
Well you asked me, now you want to do something different....

The answer is yes, how long, I can't tell you.

Why? Because the size of BB vary so much, the time varies a lot. The temp is still good, after all it's just a initial run.

If they're small, start checking at 3 hours.

Next cook, do Pork Butts like FF said, they'll do great.

Smokie Okie
It is not that I don't appreciate your input regarding items to cook. I Do. I just have not been exposed to spare ribs too much. The ones I have had were extremely fatty, hence the baby backs, They seem to be leaner.
May just try both at the same time to see whst I enjoy more. Thanks for all of yourhelp

quote:

I just have not been exposed to spare ribs too much. The ones I have had were extremely fatty, hence the baby backs, They seem to be leaner.

I'll hunt through the meat case for spares well streaked with fat...fat adds flavor. Whether you buy full spares of St Louis cuts, flip them over and use a blunt edge knife to remove the paper-skin. Often there is fat between the skin bone/meat. Some of that will come away with the paper skin. Next, use a boning knife to remove any excess fat on the underside. Finally, you'll notice more fat adhering to the end of the rack, where the wider bones are. It's fine to trim that down a bit. End game: nicely marbled spares don;t have to be fatty.

quote:

Originally posted by jjhacker:
Smokie Okie
It is not that I don't appreciate your input regarding items to cook. I Do. I just have not been exposed to spare ribs too much.

Hey I was just funnin' you need to cook what you're happy with. Spares are a better value and we can teach you about that, the price per pd for BB is just too much in my opinion, but absolutely go with what you like.

We'll help either way. See happy face... LOL