I posted a while ago regarding less than stellar ribs, and the latest
ribs are still nothing to write home about. I smoked 2 racks of pork
spare ribs today, and they were not bad, but certainly nothing
spectacular. So far, I've smoked ribs (In each instance, they were pork
spare ribs) once at app. 190-220 F for 5-6 hours, and another time
(today) at app. 200-250 F for 7-8 hours, and "grilled" 2 racks over
indirect heat- app. 300-325F for 3-4 hours. Each time, I removed the
tough membrane, and applied a dry rub the night before. Today's ribs
were ok, but the best ones were the ribs I "grilled" over indirect
heat- for those, I didn't use the SFB in my Char-Griller. I put the
charcoal on one side of the main body, and the ribs on the other. The
ribs I smoked today were not as tender as I had hoped they'd be, and my
wife's favorites were the ones I "grilled" over indirect heat. OK- all
you rib experts- HELP!! What am I doing wrong? What works best for you
for ribs? Do you smoke ribs, or "grill" them over indirect heat? How
can I get those ribs to fall off the bone? Thanks again for your help
and advice! I appreciate all your responses and help!

Jim

wrote in message
oups.com...
I posted a while ago regarding less than stellar ribs, and the latest
ribs are still nothing to write home about. I smoked 2 racks of pork
spare ribs today, and they were not bad, but certainly nothing
spectacular. So far, I've smoked ribs (In each instance, they were pork
spare ribs) once at app. 190-220 F for 5-6 hours, and another time
(today) at app. 200-250 F for 7-8 hours, and "grilled" 2 racks over
indirect heat- app. 300-325F for 3-4 hours. Each time, I removed the
tough membrane, and applied a dry rub the night before. Today's ribs
were ok, but the best ones were the ribs I "grilled" over indirect
heat- for those,

Could be you are measuring temperature in the wrong place and getting false
readings. At 200 to 250, 7-8 hours is much too long.

Edwin Pawlowski wrote:
wrote in message
oups.com...
I posted a while ago regarding less than stellar ribs, and the latest
ribs are still nothing to write home about. I smoked 2 racks of pork
spare ribs today, and they were not bad, but certainly nothing
spectacular. So far, I've smoked ribs (In each instance, they were pork
spare ribs) once at app. 190-220 F for 5-6 hours, and another time
(today) at app. 200-250 F for 7-8 hours, and "grilled" 2 racks over
indirect heat- app. 300-325F for 3-4 hours. Each time, I removed the
tough membrane, and applied a dry rub the night before. Today's ribs
were ok, but the best ones were the ribs I "grilled" over indirect
heat- for those,

Could be you are measuring temperature in the wrong place and getting false
readings. At 200 to 250, 7-8 hours is much too long.


I put the thermometer right beside the ribs, at a point where it is
almost touching them. I'm using an oven thermometer that has always
tested accurate. I had no intention of smoking the ribs that long, but
my wife and red-headed stepchild (literally) were at their family
reunion and got home much later than anticipated. Would they have been
tender (The ribs- not the wife and step-daughter!) if I'd have smoked
them for less time? How long and at what temp do you generally smoke
your ribs?

Thanks, Ed, and everyone else!

Jim

Go to this site and read all about making fall apart ribs.
http://www.virtualweberbullet.com/cook.html



can I get those ribs to fall off the bone? Thanks again for your help
and advice! I appreciate all your responses and help!

Jim

wrote in message

I put the thermometer right beside the ribs, at a point where it is
almost touching them. I'm using an oven thermometer that has always
tested accurate.

OK, then the 250 is good.


I had no intention of smoking the ribs that long, but
my wife and red-headed stepchild (literally) were at their family
reunion and got home much later than anticipated.

Then you are vindicated. Blame the women this time!

Would they have been
tender (The ribs- not the wife and step-daughter!) if I'd have smoked
them for less time? How long and at what temp do you generally smoke
your ribs?

Temperature is in a good range. Baby backs are usually about 4 hours,
spares about 5 hours. I think you probably dried them out some.

wrote:
I posted a while ago regarding less than stellar ribs, and the latest
ribs are still nothing to write home about. I smoked 2 racks of pork
spare ribs today, and they were not bad, but certainly nothing
spectacular. So far, I've smoked ribs (In each instance, they were pork
spare ribs) once at app. 190-220 F for 5-6 hours, and another time
(today) at app. 200-250 F for 7-8 hours, and "grilled" 2 racks over
indirect heat- app. 300-325F for 3-4 hours. Each time, I removed the
tough membrane, and applied a dry rub the night before. Today's ribs
were ok, but the best ones were the ribs I "grilled" over indirect
heat- for those, I didn't use the SFB in my Char-Griller. I put the
charcoal on one side of the main body, and the ribs on the other. The
ribs I smoked today were not as tender as I had hoped they'd be, and my
wife's favorites were the ones I "grilled" over indirect heat. OK- all
you rib experts- HELP!! What am I doing wrong? What works best for you
for ribs? Do you smoke ribs, or "grill" them over indirect heat? How
can I get those ribs to fall off the bone? Thanks again for your help
and advice! I appreciate all your responses and help!

Jim

Cook at 220-240°. Spares should take about 4-5 hrs. At 4 hrs, check if
you can easily tear the ribs apart with your finger tips. If not, let
them go longer and check every 20-30 minutes (or more often if they seem
really close).



--

================================================== =============
Regards

Louis Cohen

"Yes, yes, I will desalinate you, you grande morue!"

Émile Zola, Assommoir 1877

On 17-Jul-2005, wrote:

Edwin Pawlowski wrote:
wrote in message
oups.com...
I posted a while ago regarding less than stellar ribs, and the latest
ribs are still nothing to write home about. I smoked 2 racks of pork
spare ribs today, and they were not bad, but certainly nothing
spectacular. So far, I've smoked ribs (In each instance, they were
pork
spare ribs) once at app. 190-220 F for 5-6 hours, and another time
(today) at app. 200-250 F for 7-8 hours, and "grilled" 2 racks over
indirect heat- app. 300-325F for 3-4 hours. Each time, I removed the
tough membrane, and applied a dry rub the night before. Today's ribs
were ok, but the best ones were the ribs I "grilled" over indirect
heat- for those,

Could be you are measuring temperature in the wrong place and getting
false
readings. At 200 to 250, 7-8 hours is much too long.


I put the thermometer right beside the ribs, at a point where it is
almost touching them. I'm using an oven thermometer that has always
tested accurate. I had no intention of smoking the ribs that long, but
my wife and red-headed stepchild (literally) were at their family
reunion and got home much later than anticipated. Would they have been
tender (The ribs- not the wife and step-daughter!) if I'd have smoked
them for less time? How long and at what temp do you generally smoke
your ribs?

Thanks, Ed, and everyone else!

Jim

I smoke ribs at 250° to 275°F until they crack easily when bent in the
middle.
they always take less then four hours, usually closer to two. More often
then
not the meat pulls off the bone easily with my fingers. Worst case requires
a little tug with the teeth to pull it loose.
--
The Brick said that (Don't bother to agree with me, I have already changed
my mind.)

----== Posted via Newsfeeds.Com - Unlimited-Uncensored-Secure Usenet News==----
http://www.newsfeeds.com The #1 Newsgroup Service in the World! 120,000+ Newsgroups
----= East and West-Coast Server Farms - Total Privacy via Encryption =----

wrote:
, but the best ones were the ribs I "grilled" over
indirect heat-

Could be ya just like grilled ribs better.

--
The High Honorable Reverend
Fosco Gamgee Wooaaa.... hahaa... Whitfurrows
and his 6" stoner

--Weddings performed for a nominal fee.
--Beer or magic shrooms accepted in lieu of cash payment

wrote:
I posted a while ago regarding less than stellar ribs, and the latest
ribs are still nothing to write home about. I smoked 2 racks of pork
spare ribs today, and they were not bad, but certainly nothing
spectacular. So far, I've smoked ribs (In each instance, they were pork
spare ribs) once at app. 190-220 F for 5-6 hours, and another time
(today) at app. 200-250 F for 7-8 hours, and "grilled" 2 racks over
indirect heat- app. 300-325F for 3-4 hours. Each time, I removed the
tough membrane, and applied a dry rub the night before. Today's ribs
were ok, but the best ones were the ribs I "grilled" over indirect
heat- for those, I didn't use the SFB in my Char-Griller. I put the
charcoal on one side of the main body, and the ribs on the other. The
ribs I smoked today were not as tender as I had hoped they'd be, and my
wife's favorites were the ones I "grilled" over indirect heat. OK- all
you rib experts- HELP!! What am I doing wrong? What works best for you
for ribs? Do you smoke ribs, or "grill" them over indirect heat? How
can I get those ribs to fall off the bone? Thanks again for your help
and advice! I appreciate all your responses and help!

Jim



I Q spares in a WSM. Typically, I like to get the pit temp at grate
level 250° or as much as 300°. One rack of spares takes about 3 hours,
never more than 5. If cooking more racks at one time, it may take longer.

At 2 1/2 hours I will check the temp of a meaty rib. A meat temp of
about 185 seems to be good to me. If it starts to get near or over 200,
they may fall of the bone. Ribs are still good, but may need a fork to
eat them. You don't really want them to 'fall of the bone'. But rather,
be able to eat with fingers and the meat has a bit of a tug to it.

Thats what I do and am pleased most of the time.

Check out the FAQ http://www.eaglequest.com/~bbq/faq2/toc.html for some
great information on q'ing in general. There is a special section on ribs.

BBQ

wrote:

...and "grilled" 2 racks
over indirect heat- app. 300-325F for 3-4 hours. Each time, I removed
the tough membrane, and applied a dry rub the night before.

That temp range isn't grilling when you use indirect heat. And it is a
great temp range to do spares. I do not remove the membrane, as some do.
And I also put rub on just before they go into the pit. Quit worrying about
being formulaic and fitting into what is percieved as the thing that "has"
to be be done. You've answered your own question about what the best prep
and cooking is for barbecueing spares that produce great results for you.
Stick with what works. You ain't doing anything "wrong".

--
Dave
Dave's Pit-Smoked Bar-B-Que
http://davebbq.com/

Dave Bugg wrote:
wrote:


...and "grilled" 2 racks
over indirect heat- app. 300-325F for 3-4 hours. Each time, I removed
the tough membrane, and applied a dry rub the night before.


That temp range isn't grilling when you use indirect heat.


Thanks for saying that. That is my opinion also. I didn't want to
mention it, cause I didn't want to start the "grilling or Q'ing" discussion.

For the original poster, I have done babybacks on a Weber Kettle
indirect in that temp range also. I had excellent results that way.
Spares, OTH, I have not been pleased with the results. But if you are,
that's the ticket to good Que.

BBQ

wrote:
Would they have been
tender if I'd have smoked
them for less time? How long and at what temp do you generally smoke
your ribs?

275-300°F is my range for spares. They take about 4-5 hours cooked
indirect. One thing ya might look for when you hatch the lid after 4
hours of cookin time is how far the meat has pulled back from the rib
tips. I like mine at 1/2" but you may find you want more; your call.
--
-frohe
Life is too short to be in a hurry

Success also depends on the meat you start out
with. I cooked spares for our family july 4 cook
out. Bought medium spares that were vacuumed sealed.
Cooked them on my offset. They turned out,,,,um, ok.
This weekend I did a couple slabs of spare on the wsm.
I cut them in half so they would fit in a rib rack,
on the top rack. Cooked them at 250, at the top of the
dome for 5-1/2 hrs. They turned out perfect! Oh, they
were also fresh, not pumped up vacuume sealed ribs. A little
more expensive, but worth it.

jeff



Louis Cohen wrote:
wrote:

I posted a while ago regarding less than stellar ribs, and the latest
ribs are still nothing to write home about. I smoked 2 racks of pork
spare ribs today, and they were not bad, but certainly nothing
spectacular. So far, I've smoked ribs (In each instance, they were pork
spare ribs) once at app. 190-220 F for 5-6 hours, and another time
(today) at app. 200-250 F for 7-8 hours, and "grilled" 2 racks over
indirect heat- app. 300-325F for 3-4 hours. Each time, I removed the
tough membrane, and applied a dry rub the night before. Today's ribs
were ok, but the best ones were the ribs I "grilled" over indirect
heat- for those, I didn't use the SFB in my Char-Griller. I put the
charcoal on one side of the main body, and the ribs on the other. The
ribs I smoked today were not as tender as I had hoped they'd be, and my
wife's favorites were the ones I "grilled" over indirect heat. OK- all
you rib experts- HELP!! What am I doing wrong? What works best for you
for ribs? Do you smoke ribs, or "grill" them over indirect heat? How
can I get those ribs to fall off the bone? Thanks again for your help
and advice! I appreciate all your responses and help!

Jim

Cook at 220-240°. Spares should take about 4-5 hrs. At 4 hrs, check if
you can easily tear the ribs apart with your finger tips. If not, let
them go longer and check every 20-30 minutes (or more often if they seem
really close).