or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › Grilling Pork › cook time for.spares
New Posts  All Forums:Forum Nav:

cook time for.spares

post #1 of 16
Thread Starter 
Smoking 4 racks if spare ribs tomorrow...shootimg for 225-250.... What wld be an average done.time? Not foiling altho I.wld wld like try that,just not.clear.on.it...I.have aleays cooked without foiling...
post #2 of 16

I don't go by temp on ribs...ever.  I just stick with 225 w/ 3-2-1.   If it aint broke.....


Edited by FWIsmoker - 5/17/13 at 7:21pm
post #3 of 16
Spares are gonna take 5-6 hours, give or take. If you want to do the foil, just type "3-2-1 spare ribs" in the search window at the top of the page and you'll get tons of threads about that method. To summarize, 3-2-1 stands for 3 hours in the smoker "naked", then 2 hours wrapped in foil, then the last hour uncovered again.

Good luck! And be sure to show and tell us how they turn out!

Red
post #4 of 16
Thread Starter 
I understand part of 2-2-1... 2 hours in.smoke....But the.second wrapped out of tje smoker or Still in?
post #5 of 16
Thread Starter 
Oh no worries ill post pix..
post #6 of 16
You can put them wherever you like..... but as long as the smoker is going, foil them up with a bit of juice and keep cooking. You tend to get a more tender and moist rib with some foiling if you are not well schooled in full open cook time for ribs.
post #7 of 16
In general, the method is 2-2-1 for baby backs, and 3-2-1 for spares, adjusted as needed.

The first number (2 or 3) is hours of cooking the uncovered ribs in smoke. The second number (2) is hours of cooking in foil. There is no need for applying smoke during this stage, as the ribs won't take on smoke while foiled. The last number (1) designates 1 last hour when you take the ribs back out of the foil and put them back in the smoker. I always apply smoke during this stage, but there are others who don't.

Red
post #8 of 16
Thread Starter 
Thank you
post #9 of 16
Quote:
Originally Posted by SeenRed View Post

In general, the method is 2-2-1 for baby backs, and 3-2-1 for spares, adjusted as needed.

The first number (2 or 3) is hours of cooking the uncovered ribs in smoke. The second number (2) is hours of cooking in foil. There is no need for applying smoke during this stage, as the ribs won't take on smoke while foiled. The last number (1) designates 1 last hour when you take the ribs back out of the foil and put them back in the smoker. I always apply smoke during this stage, but there are others who don't.

Red

Yep, ...typo on my part.   Red has ya covered.    I just did baby backs the other day and still have them on my mind!  LOL

post #10 of 16

The guys got you covered on timing now here is the way to go from good to GREAT Ribs...

 

 

Foiling Juice

 

For each Rack of Ribs Combine:

 

1T Pork Rub, yours

1/2 Stick Butter

1/2C Cane Syrup... Dark Corn Syrup...or Honey

1/4C Apple Cider...or Juice

1T Molasses

 

Optional:

2T Vinegar, 2T Mustard and 1/4C Ketchup to make it more KC Style.

 

Simmer 5-10 minutes until syrupy consistency.

Allow to cool for 5 minutes, pour over foiled Ribs and

run your 2 hour phase of 3-2-1. For the last phase return

the ribs to the smoker BUT reserve any Juice remaining

in the Foil. Simmer the Juice over med/low heat to reduce to a saucy thickness. Glaze the Ribs for presentation or service.

 

For a Sweet Finishing Sauce for Pulled Pork: Make a Double batch, Butter optional or do as I do...Use the Smoked Pork Fat from the drip pan...

 

 

Add 1/2 the batch to the Foil Pack or place it in a Pan with your Butt, when the IT hits 165*F.

Cover the pan with foil and continue to heat to 205*F for pulling.

At 205* rest or hold the Butt in a cooler wrapped in towels until ready to serve.

Pull the Pork and place it back in the pan with the pan Juices and any additional reserved Foiling Juice to moisten and Serve...OR... Bag and refrigerate until needed.

When re-heating place the Pulled Pork in a Pan or Crockpot and add reserved Foiling Juice or Apple Cider, as needed to make up the Juice that was absorbed while  the pork was refrigerated. Cover and re-heat in a pre-heated 325-350*F oven or on High in the crockpot to 165*F and Serve.

Note: the addition of the reserved Foiling Juice or Apple Cider should make the PP moist but not Swimming.

 

I was AMAZED...No additional sauce needed. Thanks for the inquiries, ENJOY...JJ

 

 
post #11 of 16
Thread Starter 
Definatly going to try this thank u all so.much...will be fiting up the.smoker soon and posting pix this alteraron!
post #12 of 16
Quote:
Originally Posted by rhscreations View Post

Definatly going to try this thank u all so.much...will be fiting up the.smoker soon and posting pix this alteraron!

 

Good luck!  Looking forward to seeing your results!

 

And I highly recommend JJ's Foiling Juice...I used his recipe on my last spare ribs and its great!

 

Red

post #13 of 16
Thread Starter 

Ready for the put...bud light in hand and a.sunny 78 degrees..life is Good todas!
post #14 of 16
Thread Starter 
should have left in tunning plates
post #15 of 16
Thread Starter 


3 hours in smoke.....lookin Good!
post #16 of 16

Howdy , Creations. I'm proud of you for not foiling biggrin.gif I never wrap my Spares :

700

I put them on at 225*F and watch till they break like this , on lifting with tongs.Notice the nice Bark on them, and after the finish you may not want any sauce with them.

 

It will take up to 6 hrs. to get here , but be patient , the rewards are excellent.

 

Have fun and ...

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Grilling Pork
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › Grilling Pork › cook time for.spares