Sparerib question

What are you calling spare ribs? How are they coming out that you don't like?

I'm like Bill, a few more details please.

What didn't you like? Oh, and of course, what did you do in the past.

Smokin'

Pork Spareribs. under 4lbs. After you get past
the smoke, the taste is bland. I have let them
set overnite. Bottom line these are never as good as hickory pit ribs. They are just OK.

Well,I'm no expert,but I stay at motels with them.

I'm not sure I understand what a "hickory pit" is,

although I grew up as a "pit boy"in west KY,

where we preburned hickory for our in ground pits.

If you like loinbacks,spares just cook longer.

We like heat on the back,sweet up front ,and pork needs some salt.

Like Smokin' says"give us some details and maybe we can help".

Any true southerner knows that hickrory pit que is done in a slow pit over a period of hours. One advantage of Cookshack is hickory pit results without the hassle of an allnighter. If anyone owns a smokette, I would like to know your thoughts of pork spare ribs.

Definition: Baby back ribs are (back ribs) that have less fat than spares. Any novice can do these with good results in a Smokette. Normally these are coated with a sweet/heat sauce.

Spare Ribs are those bigger ribs that have more fat on them from the underside of the porker.
My opinion is you should not need a sauce to mask
the flavor of a spare rib when you have a good rub. (I have used alot of them including Cookshacks) My issue stems around the fact that
spare ribs seem to not take on as much flavor as
ones you get in a good BBQ restaurant. Does anyone have an opinion on this?

Qbert

Hmmmmm, I do "spareribs" in my CS everyweek. I got to say that I've never had a resturant rib any better. I rub about 2 hours prior to smoke. and that's it. No mop, no spray no nuttin while cooking. I will dab some in BBq sauce on my plate but not always. Just great tasting ribs. I will say that I tend to like more smoke than what most say here, and I tend to use oak right off the tree in the wood box.

Raider Bill, thanks for your input. How long do you usually do spares? I normally go 4 to 5 hours at 225*. Do you use any particular rub?

Qbert, I'm not an expert on hickory pit bbq, but I've cooked as many as 5 slabs of spare ribs at a time in my Smokette and never had a complaint. If there's any left people are grabing ziplocks to take them home with them and I receive many requests to cook them. I apply rub anywhere from 2 to 6 hours ahead of time, put in the smoker at 225 with approx. 4oz. of wood and let it go for about 5 hours. I then check for doneness and let it go from there.

I too have had nothing but good results with spare ribs. I live in the middle of a pork producing area and baby backs are king, but still more pricey than spares, so I've been using the spares. Have not had a disatisfied taste bud yet. Although for whatever reason I average 5.5 to 6.5 hours. I use only a rub. No sauce. I like sauce,but after the 1st time I forgot to put any on and tasted the unadulterated rib meat, I have never sauced since.

I do only spares, usually 3 slabs at a time. I rub right before I put them in. Smoke at 225 for 5-6 hours with 5-6 ounces of Hickory. They are not quite where I want them to be yet, but they are getting closer and closer with each try. I think the big thing is getting the rub right for your taste.

In my humble oppinion, baby backs are the best, followed by St. Louis style, than spares. I hang them in my 008 with C/S hooks for 4 hours @ 225 de (close to fall off the bone).

Qbert, I'm not loyal to any rub. I find myself buying several at the grill store everytime I go there. I will say that the emerils original seasoning is pretty good off the grocery shelf. I lay them flat, bone side up 225 for 5 hours.

Qbert: did you buy all your rib at the same place. i buy my ribs from 2 local buthcer shops, not the big stores.here, our spares run around the 6 lb. range,with the brisket and flap.i dont use but about 1 oz. wood, dont seem like much but i have found with spares there is more meat taste with a hint of smoke.i like to soak mine in apple cider up to 6 hours a little crandulated garlic some cracked black pepper hang in smokette at 225 for around 5 hours, tender and darn good.did you remove the membrane? that is a well worth practice.my advice? try another store and good luck. paul