first try on rib tonight

How'd they come out?

Ribs 101 was written years before the FE, I haven't really done an "FE" version, but the basic principles apply.

I do ribs different in an FE. St. Louis, 275 for 4 hours.

How about BB's?

I don't do BB, only Loin Backs (over 3lbs).

Same temp, time varies with the weight.

Smokin hope im really not trying to jack the thread but what do you do with the timings from the spares when you make them St. Louis style.

the pork ribs were great we also cooked a bunch of lamb ribs and they turned out ok but you realy have to like lamb and I do just not lamb ribs.so in my notes, chuck the lamb and fill the fec 100 with pork,that cookshack rib rub puts a nice spice to the ribs

quote:

Originally posted by DMassey:
Smokin hope im really not trying to jack the thread but what do you do with the timings from the spares when you make them St. Louis style.

Yes you're hijacking

I keep them (frozen) for beans, or grind it up for sausage, or toss. I don't like rib tips for "cooks treats" like a lot of people that use them that way. But, that's an option too.

I basically figured out price per pd, that it was easier to buy full Spares and trim them myself and even accounting for weight loss from trimming, it's cheaper than paying the butcher to do it.

I feed the dogs.

my daughters both raise sheep for 4-h and I like leg of lamb and the chops are to die for but not the ribs,the last time will try that!