Advice needed for ribs

ThomEmery wrote:Rib Boiling oh my
Next thing ya know they will tell ya to use lighter fluid

ThomEmery wrote:Try 3 hours at 225 with Rub only
1.5 hours in foil with a splash of Apple Juice at 225
1 Hour still at 225 flat on the grill add BBQ Sauce now

This is your basic Spare Rib cook plan

Novice wrote:Thanks guy's, it's all helpful, Thom if you could give a little more info on the books I'd appreciate it (author & title), I'm struggling to find them on amazon. I have smoke & spice, & that has been useful.

There are a couple of methods that I use for cooking ribs. Neither of them involve checking the internal temp of the ribs.

1st Method: This is the way I have been cooking them this year has netted me Top 10 calls in the 4 contests I have cooked in. This is by far the easiest method...almost too easy in its simplicity.

1. Rub meat and wrap in plastic wrap to rest. When cooking at home, I try to get this done the day before cooking them.
2. Get smoker (or offset kettle) hot and ready for food.
3. While smoker is coming up to temp, take ribs out of cooler/refrigerator and unwrap. Sprinkle with additional rub.
4. Place the on the smoker, bone side down, close lid and forget about them for hours. Yep, forget about them. As long as you can know and control the smoker temps without opening the lid, just leave the lid closed and forget about them. If you're cooking baby back ribs, check them after about 3 hours for doneness...they probably will not be done, but check them. If you want to mist/baste them, this is a good time to do so. Replace/close the lid and give them another hour (less or more depending on doneness) and check again...mist/baste again at this point if you desire. Spare Ribs are cooked the same way, but will take longer due to their size and typical density.
5. When the ribs are done*, remove them from smoker, slather both sides with butter, drizzle both sides with honey, slather both sides with barbeque sauce. Let rest for a couple of minutes, slice, serve, enjoy.

Method 2: This method is used by scores of competition teams around the world to varying degrees of success. A lot (for both methods) will depend on quality of meat, so please use these methods as general guides only.

1. Rub meat and wrap in plastic wrap to rest. When cooking at home, I try to get this done the day before cooking them.
2. Get smoker (or offset kettle) hot and ready for food.
3. While smoker is coming up to temp, take ribs out of cooler/refrigerator and unwrap. Sprinkle with additional rub.
4. Place the on the smoker, bone side down, close lid and forget about them for around 3 hours. As long as you can know and control the smoker temps without opening the lid, just leave the lid closed and forget about them.
5. Around the 3 hour mark, remove ribs from smoker and tightly wrap in aluminum foil. Before completely sealing off the foil, pour a little juice (I typically use apple juice) into the foil pack and then seal tightly…making sure to not puncture the foil. You are, in essence, going to be steaming the ribs in the juice for the next 1 to 2 hours. 1 hour if doing baby backs, 2 hours if doing spare ribs.
6. After the steaming process, remove the ribs back to the cooking grate (bone side down for this entire method). Generously baste them with the juice that has collected in the bottom of the foil pack then close off the smoker to allow the ribs to firm back up.
7. After 15 to 20 minutes open the smoker, baste with warmed sauce (both sides) and put back on smoker for another 15 to 20 minutes.
8. After 15 to 20 minutes open the smoker, baste with warmed sauce (both sides) and put back on smoker.
9. When the ribs are done*, remove them from smoker, let them rest for a couple of minutes, slice, serve, enjoy.

*To check for doneness, there are a couple of popular methods. One way to check is the 'toothpick' method. Insert a toothpick into a meaty part of the ribs (between the bones), and pull back out...kinda like checking a cake for doneness...if the toothpick can be inserted and removed without any resistance, the ribs are done. The way I prefer is the 'bend' test. Using a long set of tongs, pick up the slab of ribs, running parallel to the long edges of the rack, and only grabbing the rack of ribs about half way down the length. If, when you pick them up, the slab bends to a near 90 degree angle...they are done.

Please note that if you're not very experienced in cooking ribs, method 1 may not be the best method for you. Due to the extremely small window of doneness opportunity, method 1 is typically more for the experienced cook. If you're still pretty new to cooking ribs, then method 2 is likely to work better for you.

I'm working on a book called "Ribtastic Ribs!" that will pretty much describe the process just as explained here, and will include pictures of the process. Though I don't have the photos yet, I'll try to remember to take some the next time I cook up a batch of ribs and post the pictures for you.

These may not be the best methods in the world, you will probably devise your own variations as you cook more, but they have been working for me of late. Have fun with the process!

Please feel free to write anytime!

Novice wrote:Today I managed to do two racks of fantastic spare ribs, so thanks for all the advice, I now just need to conquer baby backs!