Anyone Got Pork Spare Ribs Recipie ideas?

[joness105639]

I have an 8 lb slab of pork spare ribs in the refrigerator that I want to grill, but I'm not entirely sure how to cook them or season them etc.  I've never grilled such an epic piece of meat.  I have a 1993 ss performer ready and waiting for the challenge complete with charcoal baskets, and the gourmet system 22.5" grill grate.  I have kingsford briquettes and applewood chips, but I'm open to alternatives for this cook.

[madbbq]

I'm new to the whole smoking thing but if it were me this is what i would do.

Cut the ribs to St. Louis style,
Remove the membrane on the back,
Apply rub (you can look all over the internet for different recipes).  I personally buy a local brand that does not include any sugars then apply light brown sugar after.  Let sit for a couple of hours.
Set up grill for indirect using the 3-2-1 method, (also found on the internet)

The flap you cut off to make st. louis style you  could cook on the side for snacks.

Not much detailed but hope it is a start.

[1buckie]

Smoke 'em on up.......

Rub with favorite seasonings (generally, I would avoid much sugar / brown sugar in the rub, as the cook will take awhile & it could burn some)

These were big ones.........

Two small snakes, opposite directions, rotate goods a few times during cook to keep from directly above coals.....I added more coals than you see here, before the startup.....go ahead & pack some in so you maybe can go without a re-load......top vent open, bottoms pinched down to get the temp you want.....





(along with beefs on another kettle)





...or, off to one side........maybe ditch the baskets & just bank a good sized pile of UN-lit & set in a dozen lit for a sort of "Minion" style burn....





Throw a couple handfuls of dry chips every hour & a half.......large rack like that @ 250~275 (grate temp, next to the meat, see pics) will likely be 5 to 6 hours  .....adjust approx. time up or down if you cook hotter or cooler.......

Look for the "bend" late in the cook....

[austin87]

I try to avoid 3-2-1 ribs, the last ones I did came out overdone for my taste (pull the bones out with your fingers, I like a little bite to my ribs). I was running 275 instead of 225 so maybe it was user error rather than a flawed method.

Dual snakes is a good way to go, you may also consider doing small minion methods with the baskets on each side and ribs in the middle.