thanks Tom

smokenitalyMember

Just finished off a BIG slab of spare ribs. I have been trying to "improve" my ribs. My wife being my best critic. I took toms advice and put my09 @250* NOT 225 or 200. I used a basic rub 30 min. before, NOT overnight. put in with 4oz. of cherry. after 2.5hrs. I opened to let some steam out, sprayed with AJ concentrate, back in for 2.5 hrs. out foiled for 15min and ate. All I heard was MmmMmmMMmmmmmMMMMmMmmmmmmmMMMmmmmMMmmm!!!!!!!
tender,moist but just a small dry finish!
thanks for the help Tom!!!!!!!
David A

6/13/0512:07 PM

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Former Member

sounds great, were they still moist inside? Even at the higher temp, you cooked them the same as if I cooked at 225...I would think the higher temp would give you less time to cook..

david
tampa

6/13/055:17 PM

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Former Member

keep in mind, spares can very in weight by several pounds 2.5, 3, 3.5 and 4 lbs.

I always recommend knowing the weights of your slabs so you'll know your times.

Trust me, it works when you know the weight and the temp.

6/13/055:48 PM

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smokenitalyMember

I believe you smokin. this was a large slab. 4.6 lbs. YES, very miost inside. almost fell off the bone. one reason I went for the longer time was to allow for the opening of the door half way through. one to let some steam out, and two, spray with AJ. how should I adjust for smaller size????
David

6/14/0512:33 AM

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Former Member

No need to open the door. Letting the steam out is letting out moisture. Spray the juice down the vent hole. I don't get why you open the door to let out moisture, then spray more moisture in. Makes no sense. Good job anyway I see.

6/14/0512:38 AM

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Former Member

My preference, when I do ribs in a small CS, I open the door a couple of times.

My reasoning. The high moisture prevents a really good bark, something I like, so I let some of the moisture out.

6/14/057:47 AM

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smokenitalyMember

YES, smokin and that was what I was after. moist inside a little dryer finish on the outside. So does it defeat the purpose to add AJ when you open the door?

6/15/056:40 AM

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tomMember

Lots of folks mist with apple juice.

It adds a little instant moisture,but the sweet carmelizes some and helps the bark some.

6/15/056:51 AM

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Former Member

Why the foil for 15 min after the cook? Was it just tented with foil or wrapped? Seems like the latter would be detrimental to a crusty bark.

Just wondering because I'm going to make ribs for a family gathering on father's day. I like everything David said, just wondering about the foil.

6/15/051:35 PM

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tomMember

If you can serve ribs straight from the heat source,that is great.

Foiling would just be for timing to serve,IMO.

We usually have ribs done in advance and finish on a grill to serve.

6/15/055:13 PM

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smokenitalyMember

I have so much to learn!!! For me Ribs have been the most difficult. I wrapped in foil b/c dinner was not quite ready. I could have very easily left them in the 09 until ready. I dont have a grill....yet. Just not thinking.
I just recieved one of my books, Paul Kirks 175, tried one already. I am doing 2 briskets and 6 butts this weekend. I will let you know.
D

6/16/054:02 AM

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tomMember

You can always tighten the foiled ribs back up under the house oven broiler.

6/16/056:44 AM

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smokenitalyMember

DING! another light came on!
Thanks!!!!!!!

6/16/057:20 AM

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Former Member

was that the "oven" light that came on