Cook Time for a Rack of Spare Ribs - BBQ Central

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Old 02-11-2005, 04:55 PM   #1
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Chris you mean a Weber Smokey Mountain or a Weber charcoal grill?
On the WSM I'd play for around 6 hours. Are you familiar with the 3-2-1 method?
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Old 02-11-2005, 06:02 PM   #2
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Chris welcome aboard! Well I don't need to tell you about your fist mistake, (using match light)! We all make mistakes! Like the Captain said you are looking at about a 6 hour cook for a 5lb rack of spares cooking with a dome temp of around 250, give or take a few degrees.

What the Capt. is referring to when he says "3-2-1 Method", you start off smoking the ribs for three hours, foil for two with a little liquid of your choice (juice works great) and the last hour unfoiled. This method works great for spares. I normally tend not to foil anything, but with ribs you almost have to in order to come up with a consistently tender,moist product. Good luck and let us know how they turn out.

BTW, do you fire your cooker the traditional way or do you know about the "Minion Method".
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Old 02-11-2005, 08:11 PM   #3
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Chris first of all I am sorry you are a friend of Rempshits!

With the juice, when you get to the "2" part of the (3-2-1 method)meaning "foil" add a little juice of your choice (apple, pineapple, grape, whatever kind you want to use). Once you foil the ribs with the juice they will "steam" in the fruit juice plus the natural juices. This will help tenderize and keep the ribs moist.
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Old 02-11-2005, 08:59 PM   #4
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Hey Chris! I use apple juice myself, but pineapple works as well.
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Old 02-11-2005, 09:12 PM   #5
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I've never used pineapple, but it's very popular with rib experts. I use a mixture of apple juice with a little apple cider vinegar vinegar mixed in. I also use more turbo sugar in my rub than most. The key thing is not to let the ribs steam in the foil too long....you don't want them mushy or falling off the bone. The final hour lets the meat firm up some, and develop a little crust on the outside.
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Old 02-11-2005, 09:21 PM   #6
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The best is Pineapple Habanero by Texas Pepper Jelly .... of courst I am partial.

Put it on the last 30 to 45 minutes of cooking time ..... hmmmmm good.
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Old 02-11-2005, 11:06 PM   #7
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Hey Chris, I will join you on the spare cook on Sunday. I will be doing about 12lbs. This is my first spare cook on my WSM, though I've done a few racks of BBs before.

I'm gonna try 3-2-1 as well with juice.

With the BBs, the recipe I use calls for 90 minutes in foil with juice. For my personal preference I reduce that to 60 minutes, but spares being a different beast I plan on doing the full two hours.
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Old 02-11-2005, 11:45 PM   #8
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The 2 in 3-2-1 is too long check at 45min uless your looking for fall off the bone.
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Old 02-12-2005, 04:03 AM   #9
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I wasn't sure about the '2'.

I do like the ribs a bit soft, I like the bones to come clean, with a little effort. Pre WSM days I use to boil ribs with soya sauce, garlic, honey & ketchup then brown on the grill. I preferred the Competition Ribs to BRITU ribs, but I'm not looking for fall off the bone.

I know spares can be a bit tough and quite fatty so I thought maybe they needed the extra foil time. When I reduce the foil time, assuming they still need about 6 hours, would you say 4-1-1 instead of 3-1-2? Or do we just skip that hour in foil and go 3-1-1?

Thanks very much for the advice Jim.
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Old 02-12-2005, 08:02 AM   #10
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Re: These Spare Ribs

Quote:
Originally Posted by Chris P.
I am a good freind of Greg Rempe, yes, he has freinds, and good ones. I am using a WSM. I didn't know about the 3-2-1 thing. I talked to Greg and he filled me in. What do you mean about juice?? Thanks.
Did he lend you money???
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