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

Discussion in 'Pork' started by pandemonium, May 27, 2010.

  1. pandemonium

    pandemonium Master of the Pit

    [​IMG][​IMG][​IMG][​IMG][​IMG][​IMG]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.
    Last edited: May 27, 2010
  2. jessedee

    jessedee Newbie

    Calm down little whipper snapper, send them pics and we'll be the judge! ;)
  3. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Last edited: May 27, 2010
  4. indyadmin1974

    indyadmin1974 Smoking Fanatic

    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.
  5. hookup

    hookup Smoke Blower

    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.
  6. pandemonium

    pandemonium Master of the Pit

    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.
  7. lucc

    lucc Smoke Blower

    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.
  8. cliffcarter

    cliffcarter Master of the Pit Group Lead OTBS Member

    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.
  9. old poi dog

    old poi dog Master of the Pit OTBS Member

    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.
  10. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member


    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
  11. pandemonium

    pandemonium Master of the Pit

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

    lucc Smoke Blower

    What's the diameter of your UDS?
  13. pandemonium

    pandemonium Master of the Pit

    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.
    Last edited: May 27, 2010
  14. ak1

    ak1 Master of the Pit OTBS Member

    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.
  15. pandemonium

    pandemonium Master of the Pit

    Your probably right haha does it count if its the alcohol talking? and ok I'm just the local rib king lol
  16. ak1

    ak1 Master of the Pit OTBS Member

    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.
  17. Now, I'd eat those ribs!! ~~~ They be lookin good!!
  18. treegje

    treegje Master of the Pit

    It looks great! Nice job.
  19. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member


     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.
  20. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

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

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