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spare ribs #7539068 06/21/19 12:22 AM
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Buzzsaw Online Content OP
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i like these better than its by products re; st Louis and "baby back". i like the white bone when they are slow cooked. i also like the flap of brisket attached.

anyone else smoke these? if so please give me some tips re; temp, time, rub, smoke then wrap in foil to finish?

what else am i forgetting? sauce or no sauce.

cooked in my kettle , indirect heat, water soaked , pecan wood chips. its got a thermometer


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Re: spare ribs [Re: Buzzsaw] #7539080 06/21/19 12:48 AM
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225 for 3-3/4 hours to 4 hours. Add brown sugar to your favorite bbq seasoning. Their done when you see the meat pull away from the bone. Itís not difficult.


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Re: spare ribs [Re: Buzzsaw] #7539256 06/21/19 12:22 PM
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I peel the membrane off the backside first then put a rub on it the evening before you cook it (my rub is mainly 1/3 Salt & 2/3 Pepper with a little Garlic powder) place it in a pan with foil over it and into the fridge, pull it out and remove the foil about 30 minutes before you start smoking it. I have a stick burner smoker and always smoke mine for 2 hours with Pecan Wood temp 225-250. then into a pan with a little water on the bottom at 225 for another 2 hours.
It always comes out very tasty and tender.

I do not usually put BBQ sauce on it but I was told to add it 30 minutes before you pull it out of the oven with the tin foil off this gives it better texture.

Good luck up


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Re: spare ribs [Re: Buzzsaw] #7539317 06/21/19 01:35 PM
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Peel off that membrane, I like to use Zach's Texas Style BBQ Sweet Rub, it's not overly sweet, cook 250-275 3 hours, wrap in butcher paper maybe an hour. That's for more of a bite off the bone rather than fall off the bone. For sauce I am a sauce if the bbq is tough and dry guy.


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Re: spare ribs [Re: Herbie Hancock] #7539341 06/21/19 01:57 PM
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Originally Posted by Herbie Hancock
Peel off that membrane, I like to use Zach's Texas Style BBQ Sweet Rub, it's not overly sweet, cook 250-275 3 hours, wrap in butcher paper maybe an hour.

That's for more of a bite off the bone rather than fall off the bone. For sauce I am a sauce if the bbq is tough and dry guy.



Thats the way I like it, bite off the bone up


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Re: spare ribs [Re: Buzzsaw] #7539423 06/21/19 03:49 PM
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Best I have ever had were simple salt and black pepper, hit with a little sauce about an hour before you take them off. Mine usually cook about 4 hours 250-300 degrees. I like mine as tender as I can make them and still cut them. Letting them rest a good bit helps with the cutting and not falling apart.


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Re: spare ribs [Re: Buzzsaw] #7539619 06/21/19 08:42 PM
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I did some rib experimenting a couple of months ago. Found that I definitely prefer the 2.5/2/1 method on spare ribs.

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Re: spare ribs [Re: Buzzsaw] #7539672 06/21/19 09:35 PM
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OH YEA

thanks to all the BBQ chef's. I'll take some pic's as usual


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Re: spare ribs [Re: Buzzsaw] #7539742 06/21/19 11:31 PM
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Explain please O X. Thanks

Re: spare ribs [Re: Buzzsaw] #7539779 06/22/19 12:35 AM
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Remove membrane and add seasoning then 2.5 hours just on the smoker. Wrap in foil with butter and extra rub meat side down for 2 hours. Remove from foil and put back on the smoker for an hour to firm the ribs up. I usually glaze my ribs that last hour with a mango habanero glaze

Last edited by Ox190; 06/22/19 12:36 AM.

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Re: spare ribs [Re: Ox190] #7540618 06/23/19 09:07 PM
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Originally Posted by Ox190
Remove membrane and add seasoning then 2.5 hours just on the smoker. Wrap in foil with butter and extra rub meat side down for 2 hours. Remove from foil and put back on the smoker for an hour to firm the ribs up. I usually glaze my ribs that last hour with a mango habanero glaze

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