Hey all,
I am addicted to perfecting smoked pork ribs on a WSM. Ive seen all the
stuff on there vertual bullet site. Loins turn out great, spares turn out a
little fatty. I would like to learn more about spares. Any advise?

tmfast wrote:

> Hey all,
> I am addicted to perfecting smoked pork ribs on a WSM. Ive seen all
> the stuff on there vertual bullet site. Loins turn out great, spares
> turn out a little fatty. I would like to learn more about spares. Any
> advise?

You need to recognize the false lean parts of the spare rib and how to trim
it -- and the fat pockets beneath it -- off the slab. A properly trimmed
spare rib should be no more "fatty" than a loin back ie baby back.
--
Dave
www.davebbq.com

tmfast wrote:
:: Hey all,
:: I am addicted to perfecting smoked pork ribs on a WSM. Ive seen all
the
:: stuff on there vertual bullet site. Loins turn out great, spares
turn out a
:: little fatty. I would like to learn more about spares. Any advise?

Best Ribs In The Universe...

'Though I don't think that the name is really accurate, they're pretty
good for starters

http://www.randyq.addr.com/recipes/britu.html

or

http://www.virtualweberbullet.com/rib1.html

BOB


--
Raw Meat Should NOT Have An Ingredients List

Dave Bugg wrote:
> tmfast wrote:
>
>
>>Hey all,
>>I am addicted to perfecting smoked pork ribs on a WSM. Ive seen all
>>the stuff on there vertual bullet site. Loins turn out great, spares
>>turn out a little fatty. I would like to learn more about spares. Any
>>advise?
>
>
> You need to recognize the false lean parts of the spare rib and how to trim
> it -- and the fat pockets beneath it -- off the slab. A properly trimmed
> spare rib should be no more "fatty" than a loin back ie baby back.

What Dave is trying to say is....

Buy the spares, then trim them to a St. Louis cut.

It's really easy, and ribs should only cost $1.48 a pound these days so
give it a whack.

Heh, I said "whack".


To be perfectly honest, I wondered the same thing in days gone by.

Once you find that sweet spot in ribs to remove the 'brisket bone',
you'll wonder why you ever did it any other way.

Slice that useless flap off the inside of the rib cage as well.

Smoke it all. Or alternately, you can BBQ it all. (another discussion
for another day)

What you cut off makes groovy seasoning for baked beans, white beans,
collard greens, turnip greens, poke salad and anything southern that
requires long cooking times.



--
TFM®

tmfast wrote:
> Hey all,
> I am addicted to perfecting smoked pork ribs on a WSM. Ive seen all the
> stuff on there vertual bullet site. Loins turn out great, spares turn out a
> little fatty. I would like to learn more about spares. Any advise?
>
>

http://tinyurl.com/rpc28

Cook on average of 275 degrees F until you can 'break' them when picked
up and bent.

--
Regards,

Piedmont

The Practical Bar-B-Q'r at: http://web.infoave.net/~amwil/Index.htm

What difference does it make to the dead, the orphans and the homeless,
whether the mad destruction is wrought under the name of totalitarianism
or the holy name of liberty or democracy?

Mahatma Gandhi, "Non-Violence in Peace and War"

"Piedmont" > wrote in message
...

> Cook on average of 275 degrees F until you can 'break' them when picked
> up and bent.
>

I'd say about 25F less, but we agree (have had some jerky result from 275
myself, but it depends on your cooker I expect). Any extra fat left *after*
the cook can be trimmed off. Why trim it off before? It aint doing nobody
harm and it may do some good.

That's been my reasoning anyway.: Why trim fat before a cook?

D
--

Duwop wrote:
> "Piedmont" > wrote in message
> ...
>
>
>>Cook on average of 275 degrees F until you can 'break' them when picked
>>up and bent.
>>
>
>
> I'd say about 25F less, but we agree (have had some jerky result from 275
> myself, but it depends on your cooker I expect). Any extra fat left *after*
> the cook can be trimmed off. Why trim it off before? It aint doing nobody
> harm and it may do some good.
>
> That's been my reasoning anyway.: Why trim fat before a cook?
>
> D

If they're really fatty I'll trim most of it off. Personal
preference I s'pose.

--
Steve

In article >, Steve Calvin wrote:
> Duwop wrote:
>> "Piedmont" > wrote in message
>> ...
>>
>>
>>>Cook on average of 275 degrees F until you can 'break' them when picked
>>>up and bent.
>>>
>>
>>
>> I'd say about 25F less, but we agree (have had some jerky result from 275
>> myself, but it depends on your cooker I expect). Any extra fat left *after*
>> the cook can be trimmed off. Why trim it off before? It aint doing nobody
>> harm and it may do some good.
>>
>> That's been my reasoning anyway.: Why trim fat before a cook?
>>
>> D
>
> If they're really fatty I'll trim most of it off. Personal
> preference I s'pose.
>

I just did some babybacks over the weekend and did them using the 3-2-1
method for 6 hours total at 250 degrees in my K7 and it came out great..
The ribs were wolfed down in record time (no leftovers) and I might do it
again later this week since even my kids loved them..

"Rick F." > wrote in message
...
>>
>
> I just did some babybacks over the weekend and did them using the 3-2-1
> method for 6 hours total at 250 degrees in my K7 and it came out great..
> The ribs were wolfed down in record time (no leftovers) and I might do it
> again later this week since even my kids loved them..
>

What is the 3-2-1 method?

Thanks

WSZsr wrote:
> "Rick F." > wrote in message
> ...
>
>>I just did some babybacks over the weekend and did them using the 3-2-1
>>method for 6 hours total at 250 degrees in my K7 and it came out great..
>>The ribs were wolfed down in record time (no leftovers) and I might do it
>>again later this week since even my kids loved them..
>>
>
>
> What is the 3-2-1 method?
>
> Thanks
>
>
Not sure what the 3-2-1 is and mine come out great (at least
for us) doing them as below so I have no motivation to
research it.

For ribs, I take the membrane off, some people don't.
Personal preference. "Most" people use some sort of rub and
into the fridge overnight, etc. I don't do that either. We
like 'em with just S&P.

So, I take them out and let them come to room temperature
(important). Fire up the lump with a chimney and get the
temp at around 250dF at the grate level. I put the ribs on
bone side down. Put the lid on the WSM and *leave it alone*!

Resist the temptation to peek, very bad!!!

Some mop with sauce toward the end of the cook. I don't. I
serve sauce on the side if anyone wants it.

If they're baby backs, I'll probably check them around 2 - 2
1/2 hours and then go from there. The ribs are done when
they "break" of you bend the rack. Spares, etc are the
same way they just take longer.

I also use a wireless thermometer at grate level if I'm not
going to be outside. That way I can set the remote unit on
my belt to notify me if the grate temp drops below xxx dF.

Bottom line though, part of the whole process is figuring
out what you and your family like. Your "best" ribs may be
quite different from mine, or anyone elses for that matter.

--
Steve

In article > , WSZsr wrote:
>
> "Rick F." > wrote in message
> ...
>>>
>>
>> I just did some babybacks over the weekend and did them using the 3-2-1
>> method for 6 hours total at 250 degrees in my K7 and it came out great..
>> The ribs were wolfed down in record time (no leftovers) and I might do it
>> again later this week since even my kids loved them..
>>
>
> What is the 3-2-1 method?

See the following (or do a Google search for "3-2-1 method bbq" and
you'll get a bunch of hits).. The following site has as good a description
as any of them :

http://www.kickassbbq.com/ribs.html

YMMV!

Rick F. wrote:

> See the following (or do a Google search for "3-2-1 method bbq" and
> you'll get a bunch of hits)..

Now that I've seen it, I'll definitely pass.
--
Dave
www.davebbq.com

"Dave Bugg" > wrote in message
...
> Rick F. wrote:
>
> > See the following (or do a Google search for "3-2-1 method bbq" and
> > you'll get a bunch of hits)..
>
> Now that I've seen it, I'll definitely pass.

No kiddin'. The things people do (and even brag about!).


D
--

Duwop wrote:

> "Dave Bugg" > wrote in message
> ...
>
>>Rick F. wrote:
>>
>>
>>>See the following (or do a Google search for "3-2-1 method bbq" and
>>>you'll get a bunch of hits)..
>>
>>Now that I've seen it, I'll definitely pass.
>
>
> No kiddin'. The things people do (and even brag about!).


It's a popular method because the name is easy to remember. Similar
to the way people like MTV because it's easy to spell.

--
Reg

Rick F. wrote:
> In article > , WSZsr wrote:
>> "Rick F." > wrote in message
>> ...
>>> I just did some babybacks over the weekend and did them using the 3-2-1
>>> method for 6 hours total at 250 degrees in my K7 and it came out great..
>>> The ribs were wolfed down in record time (no leftovers) and I might do it
>>> again later this week since even my kids loved them..
>>>
>> What is the 3-2-1 method?
>
> See the following (or do a Google search for "3-2-1 method bbq" and
> you'll get a bunch of hits).. The following site has as good a description
> as any of them :
>
> http://www.kickassbbq.com/ribs.html

Ohhhhhhhhh. Foil.

Dana

On Tue, 09 May 2006 03:18:35 GMT, Reg > wrote:

>Duwop wrote:
>
>> "Dave Bugg" > wrote in message
>> ...
>>
>>>Rick F. wrote:
>>>
>>>
>>>>See the following (or do a Google search for "3-2-1 method bbq" and
>>>>you'll get a bunch of hits)..
>>>
>>>Now that I've seen it, I'll definitely pass.
>>
>>
>> No kiddin'. The things people do (and even brag about!).
>
>
>It's a popular method because the name is easy to remember. Similar
>to the way people like MTV because it's easy to spell.

You misplet "VH1."

In article >, Dave Bugg wrote:
> Rick F. wrote:
>
>> See the following (or do a Google search for "3-2-1 method bbq" and
>> you'll get a bunch of hits)..
>
> Now that I've seen it, I'll definitely pass.

Well.. I'd like to hear what method you use and how long
it takes, etc as well as what the chances are for having
results that are shoe leather... My inquiring mind wants
to know.. I'm open to trying alternative methods and
the one I mentioned was just one I've tried -- I'm sure
there are others..

"Steve Wertz" > wrote in message
...
> On Tue, 09 May 2006 19:26:07 GMT, Rick F. wrote:
>
> > In article >, Dave Bugg wrote:
> >> Rick F. wrote:
> >>
> >>> See the following (or do a Google search for "3-2-1 method bbq" and
> >>> you'll get a bunch of hits)..
> >>
> >> Now that I've seen it, I'll definitely pass.
> >
> > Well.. I'd like to hear what method you use and how long
> > it takes, etc as well as what the chances are for having
> > results that are shoe leather... My inquiring mind wants
> > to know.. I'm open to trying alternative methods and
> > the one I mentioned was just one I've tried -- I'm sure
> > there are others..
>
> Never mention that shiny aluminum paper in this group. You got
> off easy.
>
> If you're ribs are turning out too dry without that shiny
> aluminum paper, then they're probably getting too much direct
> heat or you're cooking them too long and/or too low.
>
> -sw
Hey, wait just a minute there, Wertz. Whenever I take a butt off the pit I
wrap it in tin foil and put it in the cooler for a while...Ya got a problem
with that?
Jack

In article >, Steve Wertz wrote:
> On Tue, 09 May 2006 19:26:07 GMT, Rick F. wrote:
>
>> In article >, Dave Bugg wrote:
>>> Rick F. wrote:
>>>
>>>> See the following (or do a Google search for "3-2-1 method bbq" and
>>>> you'll get a bunch of hits)..
>>>
>>> Now that I've seen it, I'll definitely pass.
>>
>> Well.. I'd like to hear what method you use and how long
>> it takes, etc as well as what the chances are for having
>> results that are shoe leather... My inquiring mind wants
>> to know.. I'm open to trying alternative methods and
>> the one I mentioned was just one I've tried -- I'm sure
>> there are others..
>
> Never mention that shiny aluminum paper in this group. You got
> off easy.
>
> If you're ribs are turning out too dry without that shiny
> aluminum paper, then they're probably getting too much direct
> heat or you're cooking them too long and/or too low.

Well -- I'm going to assume some nice indirect heat is needed
and I'd jump in and guess that somewhere between 250 and 275 is
about where I'd want to be.. Do you get ribs where the meat is
falling off the bone? If so, I'll be happy to try your method
to see how it fares. Also -- how long at said temps to get the
desired doneness? Just curious..

Dave Bugg wrote:
> Rick F. wrote:
>
>
>>See the following (or do a Google search for "3-2-1 method bbq" and
>>you'll get a bunch of hits)..
>
>
> Now that I've seen it, I'll definitely pass.

I'll come along with ya...

--
Steve

Rick F. wrote:
> Well.. I'd like to hear what method you use and how long
> it takes, etc as well as what the chances are for having
> results that are shoe leather... My inquiring mind wants
> to know.. I'm open to trying alternative methods and
> the one I mentioned was just one I've tried -- I'm sure
> there are others..

There are too many variables in a particular cook (e.g., temp, rain,
fire temp) to offer up an exact formula for cookin ribs to perfection.
And that ain't even takin into consideration what each person
considers "perfection". As such, the best suggestion for ya is to
practice, practice, practice til you arrive at your own personal
technique for reachin your level of perfection.

For my level of perfection, it generally takes cookin off-set for 4
hours at ~350°F before the meat has pulled back on the bone about 1/4
inch and ready to "crack" when I pick em up. YMMV.
--
-frohe
Life is too short to be in a hurry

"Steve Wertz" > wrote in message
...
> On Tue, 09 May 2006 20:59:25 GMT, Jack Sloan wrote:
>
> > "Steve Wertz" > wrote in message
>
> >> Never mention that shiny aluminum paper in this group. You got
> >> off easy.
>
> > Hey, wait just a minute there, Wertz. Whenever I take a butt off the pit
I
> > wrap it in tin foil and put it in the cooler for a while...Ya got a
problem
> > with that?
>
> As long as your not useing it during the cooking process. It's
> still not cool to use the word here, though. It's "shiny
> aluminum paper" in this group, bub.
>
> -sw
It's tin foil always has been... always will be.
Jack

Rick F. wrote:

> .. Do you get ribs where the meat is
> falling off the bone? If so, I'll be happy to try your method
> to see how it fares. Also -- how long at said temps to get the
> desired doneness? Just curious..

240F to 275F is the range I use. As for "falling off the bone" that is
simply the result of overcooked ribs. A properly done rib should have a
slight toothy pull to the meat.

The BBQ FAQ may be of help to you:
http://www.eaglequest.com/~bbq/faq2/toc.html

--
Dave
www.davebbq.com

Wow,
Thank you all. I was not expecting such a big response. It will take me
some time to read all these replies. Looks like there are some real pro's
out there. Your advise is very much appreciated. The last spare ribs I did
on Saturday the 6th turned out excellent. Best I've made. I am gonna keep
working on this for a while.

"Duwop" > wrote in message
...
> "Piedmont" > wrote in message
> ...
>
>> Cook on average of 275 degrees F until you can 'break' them when picked
>> up and bent.
>>
>
> I'd say about 25F less, but we agree (have had some jerky result from 275
> myself, but it depends on your cooker I expect). Any extra fat left
> *after*
> the cook can be trimmed off. Why trim it off before? It aint doing nobody
> harm and it may do some good.
>
> That's been my reasoning anyway.: Why trim fat before a cook?
>
> D
> --
>
>
>
>

On Mon, 8 May 2006 20:03:46 -0700, "Duwop" > wrote:

>"Dave Bugg" > wrote in message
...
>> Rick F. wrote:
>>
>> > See the following (or do a Google search for "3-2-1 method bbq" and
>> > you'll get a bunch of hits)..
>>
>> Now that I've seen it, I'll definitely pass.
>
>No kiddin'. The things people do (and even brag about!).
>
>
>D
I'm with Dave. If I want foiled and/or steamed ribs, we have several
Tony Romas' franchises near the airport.


Harry

On Tue, 9 May 2006 15:35:45 -0500, Steve Wertz
> wrote:

>On Tue, 09 May 2006 19:26:07 GMT, Rick F. wrote:
>
>> In article >, Dave Bugg wrote:
>>> Rick F. wrote:
>>>
>>>> See the following (or do a Google search for "3-2-1 method bbq" and
>>>> you'll get a bunch of hits)..
>>>
>>> Now that I've seen it, I'll definitely pass.
>>
>> Well.. I'd like to hear what method you use and how long
>> it takes, etc as well as what the chances are for having
>> results that are shoe leather... My inquiring mind wants
>> to know.. I'm open to trying alternative methods and
>> the one I mentioned was just one I've tried -- I'm sure
>> there are others..
>
>Never mention that shiny aluminum paper in this group. You got
>off easy.
>
>If you're ribs are turning out too dry without that shiny
>aluminum paper, then they're probably getting too much direct
>heat or you're cooking them too long and/or too low.
>
>-sw

Not a thing wrong with that shiny aluminum paper - in it's place; I
do agree with the above conclusion, though.

Harry

"frohe" > wrote in message
...
> Rick F. wrote:
>> Well.. I'd like to hear what method you use and how long
>> it takes, etc as well as what the chances are for having
>> results that are shoe leather... My inquiring mind wants
>> to know.. I'm open to trying alternative methods and
>> the one I mentioned was just one I've tried -- I'm sure
>> there are others..
>
> There are too many variables in a particular cook (e.g., temp, rain, fire
> temp) to offer up an exact formula for cookin ribs to perfection. And that
> ain't even takin into consideration what each person considers
> "perfection". As such, the best suggestion for ya is to practice,
> practice, practice til you arrive at your own personal technique for
> reachin your level of perfection.
>
> For my level of perfection, it generally takes cookin off-set for 4 hours
> at ~350°F before the meat has pulled back on the bone about 1/4 inch and
> ready to "crack" when I pick em up. YMMV.
> --
> -frohe
> Life is too short to be in a hurry
>

Let me add my thoughts to these excellent suggestions.
Key word is, practice, practice, practice, until you get the ribs (spares)
cooked to YOUR liking. I suggest cooking without any seasonings (nekked)
till you get to the point that you like the rib. You can add seasonings
after they are to YOUR liking. Start with just salt and pepper. Then if you
think you need anything else add that. Whatever you like. You don't need
foil at any time to do this. Depending on what temp your pit is comfrotable
cookimg at it can take say 2-5 or 6 hours. I cook in the 325° range and it
takes 2½-3 hours, sometimes less (very seldom) sometimes more (sometimes).
One thing I suggest is to paint a glaze (recipe below) on your ribs as
soon as you take them off the pit. You may find that you will not need any
sauce at all. The glaze is such that it is not a wet glaze when applied to
the just cooked ribs. It gives the ribs a nice appearence and a new dimenson
in flavor.
When I had my BBQ store this is the way I did all my ribs, unless I had a
customer that couldn't have the sugar.

Rib glaze:
1 cup dark brown sugar
1/3 cup yellow mustard
1/3 cup apple cider vinegar
Mix all in a 4 cup Pyrex mesauring cup and nuke on high for 3 minutes.
Paint on ribs as soon as you pull them from the pit.

Have Fun
--
James A. "Big Jim" Whitten

www.lazyq.com

"Steve Wertz" > wrote in message
...
> On Wed, 10 May 2006 00:41:00 GMT, Jack Sloan wrote:
>
> > It's tin foil always has been... always will be.
>
> Tin paper was replaced by that other shiny metal paper back in
> 1910. How old are you?
>
> -sw

Old enough to have had an ice box in the house when I was a kid. It had an
opening to the outside of the house so the iceman wouldn't have to come
inside. It's still tin foil.
Jack