Pork Spare Ribs Category

[Eliminator]

Have only been competing in the BBQ World for about a year and would like input from you Pro Rib Cookers on being consistent.. It seems we can go from 1st to not even getting a call from week to week. I have never established a pattern on Pork spare ribs. I have done well with Brisket and Chicken..What is the secret if there is one..Hazardous waste cookers

[ChileFarmer]

I really don't have an answer but I sure like that smoker. CF

[Eliminator]

Hey Chilefarmer Appreciate the compliment..It was the 5th of 5 that I have been building. Still have a ways to go....The eliminator almost eliminated me in the process. It took a lot of work..But I am very proud of the final product on the smoker. I still need to wrap it in military related concepts. I am Retired Navy and really would like to honor our military Personel...

Eliminator Series 1 from TXDashcovers

[ChileFarmer]

First off, many thanks for your service. I am wishing now our king would send some supplies over to help the peshmarga fight ISIS.
Sorry got on my soap box, sometimes it just comes out.

I like the handels on your smoker, I need a couple for my freezer, where might I find them. CF

[Eliminator]

I sell them, they are around 35.00 each....You can call me at 956-533-6811 if you need any. I currently have 6 pair left in stock

It's funny you mention ISIS. I was in San Diego CA Several weeks ago visiting the old aircraft carrier USS Midway which I was stationed on in the 1980's.. While visiting it I was able to watch the Ronald Reagan and it's escort ships coming in from the longest Deployment in History of the navy since Vietnam...They had dropped over 3500 sorties on ISIS and we lost one pilot & Plane during the mission...It was breath taking watching them come in while on was on a ship that I served on

[Ranchertx]

My thoughts on Spares is being able to pick out good ones to start with, I try to find the ones that have some decent marbling, and then look for size and thickness to be consistent. When I cook, I check for the sign that they are getting close to done, the meat pulling back from the bones, then I use the bend test.

I personally have quit doing the "crutch", that seems to give you more problems with over done/ fall of the bone ribs. It also messes up any bark you may have going.

You will find your cook time vary because of air temp and humidity, so, there is no magical time to cooking ribs. Plus, you cannot get a good reading if you try to measure meat temp. With that said, you are looking at 4-5 hrs cook time usually. That last hour is the difference between undercooked and overcooked ribs.

[OldUsedParts]

I also thank you for your Service and KUDOS to putting a skin on that smoker that reflects your Patriotism and honors our Heroes- - - -

OUP

[bruno994]

Eliminator, my secret is really no secret at all. I cook them in the same location every time, the same temp every time and the same time frame (smoke, wrap, glaze) every time. I know this is not the advice you were looking for, but it's the best I got at least. Now finding that sweet spot as far as times and temps and location in pit is all up to you. Outside of that, my other suggestions would always be season them middle of the road and cook them tender.
Great looking pit and thank you for your service.

[Okie Sawbones]

Eliminator, my secret is really no secret at all. I cook them in the same location every time, the same temp every time and the same time frame (smoke, wrap, glaze) every time. I know this is not the advice you were looking for, but it's the best I got at least.

Yep. I would add one thing. The weight of the rib rack. I always try to get the same weight on each rack for consistency. I like spare rib racks around 3.75 lbs.

[Finatic]

I agree rib selection is key. For me the thicker the ribs are the better they turn out. Thin ribs dry out too fast. The thicker ribs have a higher fat content.

[BigAl's BBQ]

Nice smoker for sure, I like big rack's with marbling and bendability as well. 4 lb rack will feed three hungry men. I use the "Texas Crunch" method. And my dry rub has: Cayenne pepper,Paprika, Thyme, Cumin, Chili powder & a brown sugar base. My marinade is only introduced after the "Crunch", or I should say during.