Discussion in 'Pork' started by ps0303, Jul 9, 2013.
What is the fastest spare rib cook you have done and what temp and time did you do them in?
It all depends on your personal preference, do you like tight ribs or tender, fall off the bone? Spare ribs need TLC and hours for a truly great product, but to each his own. I am sure there will be numerous members coming behind me with their faster methods, but for me I smoke for 3 hours at 250, wrap in foil for 2 then use 1/2 hour back out of the foil on the grate for setting of my sauce / glaze and to firm the meat back up a bit. I would assume at a higher temp, you could give them less smoke time and less foil time and end up with just as good a product, but I have been very pleased with my ribs, so I have yet to fool around with different temps.
These (above) ribs won me $500 a few months back...and these (below) were for a friends family reunion...
70 minutes @ 450°F
damn thats quick sqwib!
good luookin ribs there bruno. im right there with ya on the timing. i normally run mine at 250 for 5 1/2-6hrs unfoiled the whole time. i cant imagine going any faster unless im just grillin..lol.
Yeah, but SQWIB is the exception to the rule..
i cant imagine going any faster unless im just grillin..lol.
Grilling is for burgers, brats and chicken breasts...not ribs. LOL
I'm an Approx' 6 hour Spares, and 5 hour Baby Backs kinda guy, but I'll guarantee SQWIB's are Awesome!!
LOL---MES smokers Max out at 275*.
Bear that's cause you're a "set it and forget it" type of guy.
Yup----I've been doing a lot of things the easy way the last 5 years. I even quit chainsaw carving Bears.
Just a few quick notes on running a stickburner 450 plus degrees.
There's no room for mistakes.
Wood under the smoke chamber will catch fire.
Clear everything around and under the pit.
Have a safe way to extinguish the fire
Keep kids and pets away during a high temp cook.
The smoker will pop and crack like lady fingers on the 4th of July.
Extra clearance is needed.
Pit will steam like crazy. (3rd pic in my post is steam, no smoke)
Take care opening the pit, wear gloves, shield your face until the initial burst of steam dissipates.
8 min in 350 deg peanut oil. Cut the ribs into singles Then deep fry. Fair results.
Ding Ding, Ding...We got a winner
Thank you. I would like to thank everyone who makes this moment possable. My wife who looks at me like I am craze. Then will take a bite of almost anything I dream up. But most of all My dogs. You can see the smile on their face when I go to the grill/smoker. open the fridge. or the microwave goes ding.
If I ever get down to Ar-Kansas we'll have to grab a beer Mr Mule!
well come on. I would like to pic the beer.
Pretty tasty stuff.
I got through my first baby backs in over a year in 2 and a hlf last night. Got a late jump and singed them at 325-375 Came out real good even though the bark was a bit dark. It is a must to minimize sugar in your rub when doing hot and fast.