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spare rib ?

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  • marshall
    Club Member
    • Jul 2017
    • 649

    spare rib ?

    I have smoked many bbr but I'm getting ready to do spare ribs for first time, should they cook the same as baby backs? thanks!
  • jgreen
    Charter Member
    • Oct 2014
    • 2722
    • Winnipeg Manitoba Canada
    • Cookers:
      Broil King XL
      Broil King Smoke
      Weber Kettle 26
      Grilla Pellet smoker
      Capital 40 natural gas
      Napoleon Pro 22 kettle

      Thermometer:
      Maverick 733
      Thermapen (ok..4 thermapens)
      Thermo works DOT (or two)
      Fireboard (probably my favourite)
      Thermworks Smoke (or two)

      Accessories:
      SnS (original, plus and XL)
      DnG pans, 6 or 7 of these
      Vortex
      Grillgrates
      and, maybe some other toys as well

    #2
    Cook method should be the same but expect the cook time to be a bit longer.

    Comment


    • marshall
      marshall commented
      Editing a comment
      thanks, is that due to it being a tougher meat the baby backs?

    • EdF
      EdF commented
      Editing a comment
      Depending on your cooker as far as amount of time. On a kamado at 225-250F, BBs go about 5 hours and spares around 6.

    • jgreen
      jgreen commented
      Editing a comment
      That is generally what I find too. About 1 hour longer as there is more connective tissue in spare.
  • kmhfive
    Club Member
    • Mar 2017
    • 2988
    • Northern Illinois
    • Weber Kettle -- 22.5" (In-Service Date June 2015)
      Slow-n-Sear/Drip-n-Griddle/Grill Grates (In-Service Date March 2016)
      Pit Boss 820 (Retired)
      GMG Jim Bowie WiFi (In-Service Date April 2017)
      Maverick ET-733
      Fireboard
      Home-brewer

    #3
    What they said!

    Comment

    • DWCowles
      Founding Member
      • Jul 2014
      • 9703
      • Smiths Grove, Ky
      • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.

      #4
      Spare ribs usually takes 1 - 1 1/2 hrs longer than babybacks.

      Comment


      • FireMan
        FireMan commented
        Editing a comment
        Yup!
    • jgg85234
      Charter Member
      • Nov 2014
      • 738
      • Gilbert, AZ (Suburb of Phoenix)
      • *Cooking Equipment
        Kamado Joe Classic in Eucalyptus Table (2016)
        Kamado Joe Joetisserie (2017)
        Weber 22.5" Kettle (K Date Code - 1988) Wooden handles/wood side table
        Adrenaline BBQ Company Slow n Sear #61
        Adrenaline BBQ Company Drip n Griddle
        Weber Smokey Mountain 14.5" (2014)
        *Controllers
        Flame Boss 200
        *Thermometers
        Thermapen MK4 (Red)
        Thermopop (Red)
        Thermoworks TW8060 with grill and meat probes
        *Favorite Whisky - Knockando Speyside Single Malt
        *Favorite Red Wine - Clos du Bois Marlstone
        *Favorite White Wine - Sonoma Cutrer Chardonnay
        *Favorite Beer - Budweiser Budvar (Czechvar in the US) frisch vom fass
        *Favorites to grill - New York Strips or Top Sirloins, pizzas are fun too
        *Favorites to smoke - Baby Back or St. Louis Ribs, Pork Butts, Standing Rib Roast, Strip Loin Roast, Tri-Tip, Chicken, Turkey, Pork Loin, Cornish Hens

      #5
      There is definitely more connective tissue on the spares. There is more meat between the bones. On the Baby Backs, the amount of meat is dependent on how much of the loin meat is left with the bones. Since the loin meat is very lean, the BBRs cook quicker.

      I always ordered or cooked Baby Backs, until I made some St Louis cut spare ribs. Game over for me. They just taste better, and you'll have less chance of drying them out if you cook them slightly too long.

      Jim

      Comment


      • FireMan
        FireMan commented
        Editing a comment
        Yup, connective tissues & stuff, then DW’s 1-1/12 longer.

      • marshall
        marshall commented
        Editing a comment
        well I'm excited, the only reason I bought the spareribs is because there were no bbr on sale which I have 6 slabs frozen in my freezer so I didn't want to pay 3.99lb....ill post some pics soon, they have been on grill for about 1 1/2

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