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5 replies

Pork Spare Ribs II

FM Former Member
Second attempt at Pork Spares. 3 racks at 12 lbs total. I rubbed them down yesterday with Dinosaur rib rub, soaked them w/ apple juice and coved them in the fridge. I put them in the ST1400 with about 5 ozs of oak and hickory at 10am this morning. I opened the door twice throughout the day and sprayed them w/ apple juice. At 6pm I removed them from the smoker to place in the gas grill to firm them up. I went upstairs to watch the news. About 20 minutes later my son came home from work and I looked out the window to see MASSIVE amounts of smoke from down below. They actually started on fire! I didn't realize they still had so much fat in them, that they would do that. I pulled them off, squirted the fire out with juice and placed them on a cookie sheet and baked in the oven for 25 minutes at 325. TASTE RESULTS from the wife and son...... Just a bit too black, other than that the rub was too thick but the touch of apple flavor was great. So next time . Less rub, less fire, and we'll have PERFECT ribs! Thanks for listening, Dj
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S smokenqueQ'n n Brew'n
What temp did you have th ST set at? I've done spares a couple of times now and set at 225.. First time I put in a probe and pulled when it hit temp.. they were still a bit too greasy for me.. but they were well cooked. I don't like my ribs that greasy, so simply cooked them longer and rendered more fat. I never opened the CS and they remained very moist.. no need to spray with juice, IMO
FM Former Member
I set the temp at 225 also till the 2nd opening then 250. BUT I do remember the posts about opening the door sets you back about an hour for each time opened. I wasn't dissatisfied at all. We got full eating them and will again tomorrow. I understand it takes time to find the "method" that works for you. I too don't like them greasy. I am anxious to find some baby backs to smoke next. But I also need some apple or cherry wood too. Dj
FM Former Member
Don't feel bad. We smoked in the CS55 four Cornish hens yesterday. When it read 175 degrees on the Polder probed into the thigh they were removed and foiled to keep warm until the baked sweet potatoes in the oven were ready. It was taking so long that I stuck the chickens in the oven with the sweet potatoes not checking the temperature.

15 minutes later,, with smoke rolling, I checked the chickens - an ugly sight, skins pulled apart to expose dry chicken and a smelly black. So dry each bite required two drinks of beer. Wife had the oven at 400 degrees for the sweet potatoes and I didn't check. Truth is, I forgot the darn things were in the oven keeping warm. Big Grin

I now call my style Cornish "three beer hens." Roll Eyes

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