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Advice Needed - Spares on the Mini WSM

post #1 of 2
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Cooked 2 racks of st louis cut spares on the mini wsm. 3.5 hours uncovered, 2 hours in foil with brown sugar, butter, honey, apple juice, 1 hour uncovered 3 layers of glaze. They turned out good but not fall off the bone. I was running the temp from 210 - 230. What can I do to get more moisture and more tenderness. Also when I cut the ribs after 5 or 10 minutes the sides of the rib (from the cut) dry out a little bit. I am not looking for pot roast on a bone but I would like the meat to fall off with less effort. Any help would be great. I am cooking for my boss next week and want to get this the best I can. today was the test run.

 

 

 

Thanks. 

post #2 of 2
Quote:
Originally Posted by max8950 View Post
 

Cooked 2 racks of st louis cut spares on the mini wsm. 3.5 hours uncovered, 2 hours in foil with brown sugar, butter, honey, apple juice, 1 hour uncovered 3 layers of glaze. They turned out good but not fall off the bone. I was running the temp from 210 - 230. What can I do to get more moisture and more tenderness. Also when I cut the ribs after 5 or 10 minutes the sides of the rib (from the cut) dry out a little bit. I am not looking for pot roast on a bone but I would like the meat to fall off with less effort. Any help would be great. I am cooking for my boss next week and want to get this the best I can. today was the test run.

 

 

 

Thanks.

 

 

Everything else being the same, less time in step 1 and a little more time in step 2.

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