I think i have mastered spare ribs thanks to you fine people!!

pandemonium · May 27, 2010

Pics tomorrow but i am the rib master now and damn proud to say it!!! hahah not trying to sound cocky but i have the cooking part down now and the only thing i could do better would be changing the seasonings i use and i dont think i need to. 5 hours on uds no foil at roughly 225 and they are perfect sprayed with apple juice and cherry wood chips used very lightly. All you foil people need to at least try the no foil way and see what you think? perfect amount of pull, i think i could enter these in a cook off!!!

Foil is for the oven!!! i didn't get a money shot of them cut but trust me they were good and i finally broke down and spent like thirteen dollars on this giant roll of plastic wrap and i tell you it is way better than the small rolls, its even got a cool cutter that you slide back and forth, made life easier when prepping the ribs so i recommend getting this big roll.

jessedee · May 27, 2010

Calm down little whipper snapper, send them pics and we'll be the judge! ;)

richoso1 · May 27, 2010

pandemonium said:
Pics tommorow but i am the ribmaster now and damn proud to say it!!! hahah not trying to sound cocky but i have the cooking part down now and the only thing i could do better would be changing the seasonings i use and i dont think i need to. 5 hours on uds no foil at roughly 225 and they are perfect sprayed with apple juice and cherry wood chips used very lightly. All you foil people need to at least try the no foil way and see what you think? perfect amount of pull, i think i could enter these in a cookoff!!!

Foil is for the oven!!!

Foil is also good for wrapping up a roast to let it rest before carving or pulling. Don't underestimate the use of foil.. BTW, more members than you can count have tried it without foil, and they still are using foil. Whatever floats your boat. It's all good my friend.

indyadmin1974 · May 27, 2010

I'll have to try it without foil.

I've only done a few racks so far, but each time I've foiled and each time I've had different results, mostly good, just different.

If Johnny Trigg foils though, I don't think it's for kicks...

This weekend sounds like the perfect opportunity to try both and see what I like.

hookup · May 27, 2010

Never used foil until hooking up with this crowd.

Has its advantages.

Use foil if it gives you confidence. Don't use it if it doesn't.

Me, I'm on a foil kick.

pandemonium · May 27, 2010

well the beer did the talking hehe but they are great without foil imo and it just makes them easier to cook, when ive tried foil they were too fall off the bone.

lucc · May 27, 2010

I know what you are saying about the foil, I used it once and haven't been back. I smoke unfoiled for 5 hours and spray every 30 minutes. My family, including myself, like the outside a bit more done and a nice bark on the ribs. Plus it give more time for all that fat and what not to cook off.

cliffcarter · May 27, 2010

If they are falling off the bone your cooking them too long. I've cooked both ways and do prefer the unfoiled ribs personally, but foiling gives you a bit more control over the finished product in that once you get your routine down it is easier to get consistently good results. Remember 3-2-1 or 2-2-1 are just guidelines, cook times have variables such as the size of the racks, wind /weather conditions and cook temps.

The shortened cooking time also saves on fuel which is a plus in my book.

old poi dog · May 27, 2010

I like my ribs done unfoiled. However half of my friends like em falling off the bone. So there are times when I will foil. Its all good.

mballi3011 · May 27, 2010

Yes your ribs look " wait a minute where's the Qview" OK your ribs sound good well Just kidding I think that your ribs did turn out good. Now I just tried my spares I did last week without foil and they turned out really good too. Now I do like alittle more pull to my ribs so I have shortened the foiling time a bit. Now they were good and we enjoyed them and I will do them again without foil but then there will be times I want them falling off the bone again. So do like me and keep BOTH ways in the back of your head and use them when you think it necessary

pandemonium · May 27, 2010

Its time for another rack in my uds, I need more room.

lucc · May 27, 2010

pandemonium said:
Its time for another rack in my uds, I need more room.

What's the diameter of your UDS?

pandemonium · May 27, 2010

good question i have been wanting to measure it, it is 23 and 3/4 inches from outside of rolled edges- widest point measured straight across.

LUCC said:
What's the diameter of your UDS?

ak1 · May 27, 2010

Pandemoniun; You realize now that you've proclaimed yourself a rib master, your next batch will be crappy. It's just the way barbecue works.

pandemonium · May 27, 2010

Your probably right haha does it count if its the alcohol talking? and ok I'm just the local rib king lol

AK1 said:
Pandemoniun; You realize now that you've proclaimed yourself a rib master, your next batch will be crappy. It's just the way barbecue works.

ak1 · May 27, 2010

Nope! Alcohol doesn't count! Been there, done that.

It's always the meat. As soon as you think you have it figured out, it throws you a curve.

corn cob · May 27, 2010

Now, I'd eat those ribs!! ~~~ They be lookin good!!

treegje · May 28, 2010

It looks great! Nice job.

mballi3011 · May 28, 2010

You are where in Florida isn't it Gainesville??? I'm there from time to time for the Gator games so why don't I stop in and I'll see how good them ribs are. No but they do look really good thou.

richoso1 · May 28, 2010

AK1 said:
Pandemoniun; You realize now that you've proclaimed yourself a rib master, your next batch will be crappy. It's just the way barbecue works.

The next crappy batch and you'll be back to doing the dishes LOL.

I think i have mastered spare ribs thanks to you fine people!!

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