A Pair Of Spares Beats A Full House!

[kenafein]

 
Big difference here--I just looked:

Spares----Usually $1.99 to $2.49  ($1.99 right now)

BBs--------Usually $4.99 to $5.29  ($5.29 right now)

That's why I always do spares.

I keep saying, "I gotta do dome Baby Backs"  Then I get to the store & buy Spares.

Bear

I go to restaurant depot and spares are $1.60 and baby backs are around $2.20 (Gotta buy at least 6 racks for those prices, otherwise they're a little more).  I still choose spares, unless I get a special request, but if you have a restaurant depot near you, it might be worth the trouble of getting a membership card.

Also, thanks on the 2.5:2.5:1 tip.  I like competition ribs, but my guests often want fall off the bone.  I have missed hitting that texture a few times, and I considered a longer wrapped period, nice to have some confirmation.   

 

[Bearcarver]

 
Bear do you continue to smoke in the final hour or just cook in your smoker?

No smoke for that last hour. I killed the smoke when I foiled it, and sometimes I only give it 1/2 hour or 45 minutes for that last step.

The 2 1/2 hours of smoke in Step #1 is enough.

Bear

 
I go to restaurant depot and spares are $1.60 and baby backs are around $2.20 (Gotta buy at least 6 racks for those prices, otherwise they're a little more).  I still choose spares, unless I get a special request, but if you have a restaurant depot near you, it might be worth the trouble of getting a membership card.

Also, thanks on the 2.5:2.5:1 tip.  I like competition ribs, but my guests often want fall off the bone.  I have missed hitting that texture a few times, and I considered a longer wrapped period, nice to have some confirmation.   

No RD around here that I know of.

Also those prices of mine I gave above were actually from 2011. It's even quite a bit higher now.

I like Spares better too----A lot more Meat on them!!

Bear

 

[kenafein]

Doh, I thought I checked the dates, must have missed that one. not everything is a great deal at restaurant depot, but I am real happy with the prices for pork ribs. I am also addicted to their pork flat iron steaks. There are other restaurant supply houses throughout the country, maybe there is another in your neck of the woods. I would never pay more than 3.99, the Costco sale price, for baby backs. That's robbery, and then only against my better judgement.

 

[Bearcarver]

Doh, I thought I checked the dates, must have missed that one. not everything is a great deal at restaurant depot, but I am real happy with the prices for pork ribs. I am also addicted to their pork flat iron steaks. There are other restaurant supply houses throughout the country, maybe there is another in your neck of the woods. I would never pay more than 3.99, the Costco sale price, for baby backs. That's robbery, and then only against my better judgement.

Exactly---That's another reason I haven't done any BabyBacks in Ages!!

Bear

 

[bgosnell151]

Forgive me for dragging up one of your old threads bear, but do you ever inject your ribs? Would it be worth it? I just got an injector today, first one, and I have a rack of spares and a butt. Definitely injecting the butt, but was curious if anyone does spares.

 

[Bearcarver]

Forgive me for dragging up one of your old threads bear, but do you ever inject your ribs? Would it be worth it? I just got an injector today, first one, and I have a rack of spares and a butt. Definitely injecting the butt, but was curious if anyone does spares.

I don't inject anything any more, but if I did it wouldn't be Ribs. There's not enough meat on the bones to benefit from injecting IMHO.

All I do with Full Spare Ribs is remove the membrane, Prep with Mustard & Rub 4 hours to overnight before smoking. Then about a 2.5-2.5- (0 to 1 with foil opened up).

That's it---->KISS. Pretty much like the one on this Thread.

Bear

 

[bgosnell151]

I don't inject anything any more, but if I did it wouldn't be Ribs. There's not enough meat on the bones to benefit from injecting IMHO.

All I do with Full Spare Ribs is remove the membrane, Prep with Mustard & Rub 4 hours to overnight before smoking. Then about a 2.5-2.5- (0 to 1 with foil opened up).

That's it---->KISS. Pretty much like the one on this Thread.


Bear

As always, thank you sir.

By the way, the apple pie filling stuffed pork loin is now a staple of my families regular diet... Pretty sure it was you that posted that. Thanks again!

 

[Bearcarver]

As always, thank you sir.

By the way, the apple pie filling stuffed pork loin is now a staple of my families regular diet... Pretty sure it was you that posted that. Thanks again!

Thanks!!!

Yup, That was mine---I hope you did a nicer Job than I did on that first one.

Bear

 

[bgosnell151]

Thanks!!!

Yup, That was mine---I hope you did a nicer Job than I did on that first one.

Bear

Fist one was bad as I didn't have any butcher twine so I used a couple of lap on sticks to keep it rolled up... Hahaha, oops. Since then though, I have successfully smoked it about 15 times. My 3 year old loves it!

 

[Bearcarver]

Fist one was bad as I didn't have any butcher twine so I used a couple of lap on sticks to keep it rolled up... Hahaha, oops. Since then though, I have successfully smoked it about 15 times. My 3 year old loves it!

That's Awesome---I love hearing that !!!

Glad you like it.

Bear

 

[backpacker048]

Used the recipe and the spares turned out great - maybe a little tougher than I thought they would be but definitely "falling off the bone".  Had to alter the 2.5 x 2.5 x 1 to 4 x 1 x 1 due to unforeseen circumstances and couldn't be around when needed.  Still they turned out good.  Finished them up tonight with the Foiling Juice by Chef JJ - that's some good stuff.  I'm going to try it on some burnt ends soon.  

Thanks Bear for all you do!

Backpacker

 

[Bearcarver]

 
Used the recipe and the spares turned out great - maybe a little tougher than I thought they would be but definitely "falling off the bone".  Had to alter the 2.5 x 2.5 x 1 to 4 x 1 x 1 due to unforeseen circumstances and couldn't be around when needed.  Still they turned out good.  Finished them up tonight with the Foiling Juice by Chef JJ - that's some good stuff.  I'm going to try it on some burnt ends soon.  

Thanks Bear for all you do!

Backpacker

Thank You BP!!

Glad you liked it !!

Try that 2.5--2.5--1 when you get a chance. I think you'll like it even better.

Bear

 

[backpacker048]

Yeah, you're right, Bear.  I've been so busy lately trying to sell our house that I can't do anything that way it should be.  But I guess that something is better than nothing.

Backpacker

 

[Bearcarver]

 
Yeah, you're right, Bear.  I've been so busy lately trying to sell our house that I can't do anything that way it should be.  But I guess that something is better than nothing.

Backpacker

Gotcha!!  I know what you mean!

Mrs Bear used to be a Part Time Realtor, plus we had 5 houses since I got out of the Army in 1971.

This is the last one---Been here 14 years.

Bear

 

[backpacker048]

FYI:  Had a little incident tonight with my smoke.  Got overly involved in my house selling and didn't get to check the temps on time.  Went out there an hour after the last check and found temps up around 290 to 306 - WOW.  What's going on here?  My set temp is 235.  All 4 temps were up in that range.  The "power" light wasn't lit so i knew that the coil wasn't providing the heat, so I opened the door.  I immediately saw that the pellet tray was totally consumed after only about 2 hours.  I guess the fire jumped the row, lit the other row and then flamed up.  I pulled the tray, filled it back up and lit it.  When I get some hot coals (?), I'll slide it back in, resume the smoking and keep an eye on the temps again.  This time I didn't fill the tray so full.

BP

 

[Bearcarver]

 
FYI:  Had a little incident tonight with my smoke.  Got overly involved in my house selling and didn't get to check the temps on time.  Went out there an hour after the last check and found temps up around 290 to 306 - WOW.  What's going on here?  My set temp is 235.  All 4 temps were up in that range.  The "power" light wasn't lit so i knew that the coil wasn't providing the heat, so I opened the door.  I immediately saw that the pellet tray was totally consumed after only about 2 hours.  I guess the fire jumped the row, lit the other row and then flamed up.  I pulled the tray, filled it back up and lit it.  When I get some hot coals (?), I'll slide it back in, resume the smoking and keep an eye on the temps again.  This time I didn't fill the tray so full.

BP

That can happen if you fill the pellets too high in the rows, because the higher it gets, the less room between the top pellets from row to row. (I keep mine about 3/8" from the top)

That's why Todd went to Double "Pyramid" interior walls for separation.

The original AMNS units were single wall for Dust only, and they were only good for 220° (Approx) and below.

Another reason for jumping rows could be "too close to the element".

Bear

 

[backpacker048]

Guilty on both accounts!  When I reloaded the tray I put it up on the shelf above the power element and also didn't fill the rows so high.  I lit the tray and let it "burn" for 20 minutes before putting it back into the smoker.  I thought I had a good "fire" going.  Unfortunately, after about 30 minutes the fire went out.  The butte had smoked for about 4-5 hours so I just left it alone.  

What baffles me is that I had 3 thermometers all within about 1-2 inches of the "Box" temp sensor.  I had a MAV thermocouple, the MES meat probe and an accurate mercury thermometer.  The readings between the 3 thermometers where all over the place and varied one from another by 20-40 degrees.  The only sensors that came close to each other were the MES meat thermometer and the "box" temp.  These stayed within 5-10 degrees of each other.  Several times I saw temps of 310+ on both the mercury and the MAV sensors while the Meat thermometer and box thermometer read around set point of 250.

All that being said, the butte turned out very good.  Now I'm trying to find a light "finishing" sauce to put on it before serving.  I don't like to put a "heavy" sauce on the meat as it covers up the smokey flavor.

Even with all those "flaky" temperature readings,  I guess you can say "All's well that ends well".  And this definitely ended well.    

Again, Bear, thanks for all you do,

BP

 

[Bearcarver]

 
Guilty on both accounts!  When I reloaded the tray I put it up on the shelf above the power element and also didn't fill the rows so high.  I lit the tray and let it "burn" for 20 minutes before putting it back into the smoker.  I thought I had a good "fire" going.  Unfortunately, after about 30 minutes the fire went out.  The butte had smoked for about 4-5 hours so I just left it alone.  

What baffles me is that I had 3 thermometers all within about 1-2 inches of the "Box" temp sensor.  I had a MAV thermocouple, the MES meat probe and an accurate mercury thermometer.  The readings between the 3 thermometers where all over the place and varied one from another by 20-40 degrees.  The only sensors that came close to each other were the MES meat thermometer and the "box" temp.  These stayed within 5-10 degrees of each other.  Several times I saw temps of 310+ on both the mercury and the MAV sensors while the Meat thermometer and box thermometer read around set point of 250.

All that being said, the butte turned out very good.  Now I'm trying to find a light "finishing" sauce to put on it before serving.  I don't like to put a "heavy" sauce on the meat as it covers up the smokey flavor.

Even with all those "flaky" temperature readings,  I guess you can say "All's well that ends well".  And this definitely ended well.    

Again, Bear, thanks for all you do,

BP

 I'll give you a little of my thoughts. Then you can PM me if you need more. I'd be glad to help all I can, but I'd rather keep this thread mostly about "Spare Ribs".

The best way to compare the MES with the Maverick Temps is to keep track of both of their Peaks & Valley extremes. Then take an average of each. That would be the difference you want to go by.

Throughout the cycling, the Maverick will Swing faster down, and up, because it's more sensitive than the MES.

However if you put the Maverick about 3" from the Meat, and find your average temps of both the Maverick & the MES, you will know where to set your MES to get the Maverick to read the Temp you want, and that will make the Temp of the air around your meat the Temp you want it to be in.

Anyone want more on this, please PM me.

Bear

 

[webpoppy8]

Thanks so much for sharing this success.  But I don't know what you meant by:

Fill outside rows on an AMNS, and light both ends.

Put AMNS on bars to the left of the chip drawer.

-- newbie 

 

[Bearcarver]

 
Thanks so much for sharing this success.  But I don't know what you meant by:

Fill outside rows on an AMNS, and light both ends.

Put AMNS on bars to the left of the chip drawer

-- newbie 

Thank You for the Point.

That had to do with how I lit my AMNS.

I use an AMNS or an AMNPS to produce perfect smoke.

You can see them here:

http://www.amazenproducts.com/category_s/12.htm

Bear