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Spare ribs - weight and cook time

FM Former Member
For the first time ever, I managed to cook what turned out to be the perfect rack of spare ribs in the model 025. I have tried for years without success, using the green egg, brinkman smoker, par boiling, charcoal grill and oven. The results have always a nice treat for my dog(s).

After reading this forum I decided to cook them faster and quicker and they turned out perfect, pull off the bone tender, nice bark and great flavor.

I rubbed them with mustard and butt rub and immediately put them on the smoker at 275 with a couple of hickory chunks split into smaller pieces. Cooked for 2 hours and then put the rack in foil for another hour. Pulled the rack off and let it rest for about 20 minutes while preparing the rest of my meal.

The rack was small, just under 2 lbs. My question is if I cook a larger quantity say 6 racks weighing 10 -12 lbs how should I alter the cook time to obtain the same result?
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M maxqMember
quote:
Originally posted by Bubba Gump:
My question is if I cook a larger quantity say 6 racks weighing 10 -12 lbs how should I alter the cook time to obtain the same result?


As long as the weight if the racks are close to 2 lbs. you need not make any adjustments.

Glad to hear you finally had your AH HA moment with ribs Smiler
FM Former Member
quote:
Originally posted by MaxQue:
quote:
Originally posted by Bubba Gump:
My question is if I cook a larger quantity say 6 racks weighing 10 -12 lbs how should I alter the cook time to obtain the same result?


As long as the weight if the racks are close to 2 lbs. you need not make any adjustments.

Glad to hear you finally had your AH HA moment with ribs Smiler


Thanks MaxQue. I can't frickin believe it. I compare my cooking ribs to taking a picture, you could give me the most expensive camera in the world with a tripod and I would take a blurry picture. I have had great success with a prime rib and pork butt but never ribs.
P pagsMember
At 2 lbs/rack you probably smoked baby back ribs vs spare ribs. Glad they turned out so well.

The other day I smoked some loin backs averaging around 3 lbs per rack. Loin backs are the same as baby backs but with more meat on them. Not as large as spare ribs. They were also smoked in an 025 and turned out scrumptuous. Loin backs have become my favorite go to rib, but still like St. Louis cut spares.
FM Former Member
Pags:
I buy IBP Lion Backs for Sam's in the 3 pack. Try and have them ave.2.75-3.0# each. Usually buyb3 packages 9 racks. They always turn out fantastic, never have any left over! Been using these racks for aboit 8-9 years now, bout got them figured out! Friends and family love them so there are never any left!!
P pagsMember
I'm with you Tigerfan. I find the loin backs to be more tender than spare ribs. They also contain less fat, which should be important to the heart conscious out there. With more meat than baby backs, those Sam's loin backs are a winner for me.

I know more prefer the spares, but I just haven't been able to make that transition. So I'll just have to pay more for my ribs. Always loading up on the sales though. That's why I do have 6 racks of St. Louis in the freezer. Can't pass up those half price sales.
Last edited by pags
FM Former Member
quote:
Originally posted by Pags:
At 2 lbs/rack you probably smoked baby back ribs vs spare ribs. Glad they turned out so well.

The other day I smoked some loin backs averaging around 3 lbs per rack. Loin backs are the same as baby backs but with more meat on them. Not as large as spare ribs. They were also smoked in an 025 and turned out scrumptuous. Loin backs have become my favorite go to rib, but still like St. Louis cut spares.


I should clairify. They were spare ribs but were cut in less than a full rack at my local store. I purchased the smaller size to perform this test.

This brings up another question though, will spare, baby and loin all cook the same assuming the weight of the rack is the same? Also, since this was less than a full rack, should I increase the cook time when I cook a full rack?
FM Former Member
quote:
Originally posted by Pags:
Thanks for clarifing. Half rack or full racks should cook in the same amount of time. Not a lot of heat penetrates sideways into the slab, mainly from top and bottom.


Thanks Pags, I'm on my way to Sams for some loin backs. Question though, above you stated that you have not made the transistion to spare ribs but said you had some St. Louis in the freezer. I thought St. Louis were spare ribs trimmed to the St. Louis style. Pardon me if I am wrong, I'm still in the very early stages of learning this exciting new hobby.
andyjandyjMember
quote:
Originally posted by Bubba Gump:
This brings up another question though, will spare, baby and loin all cook the same assuming the weight of the rack is the same? Also, since this was less than a full rack, should I increase the cook time when I cook a full rack?

Spares will cook a little different than loins/BB's. I've got my BB's down pat, still working on perfecting the spares.

Didn't see anyone mention it, to see if they are done, do the toothpick test. Insert a toothpick between the bones top to bottom. If it slides in like going through butter, they're done. If not, check again a little while later.
P pagsMember
I simply brushed a light coating of Kinder's Garlic BBQ Sauce with about 20 minutes left in the smoke.

If you're looking for one good way to do ribs, go here.

RibDog's glaze in this thread is a good one:
"They then get a heated mixture of 4 parts sauce, 1 part honey, and just a few spinkles of cayenne to offset the honey and for flavor. If you can taste the heat, you used too much. Once glazed, they go back on the smoker for 10-15 minutes to stiffen up the glaze."

Plus, if you haven't, read Pork Ribs 101. By Smokin.

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