Hot & Fast Spare Ribs

[Jules V.]

Have the day off so i just need to fire up the kettle.  Just a single one since I'll probably have to eat by myself as my household have an aversion for meat.  I'll cook it at 325-340F as this is not meant to be fall off the bone tender. Shooting for a somewhat hard outside crust while remaining tender inside. Rub consists of coarse salt, cracked black pepper and paprika.

[Jules V.]

Done.

[HoosierKettle]

Those look absolutely perfect. How long and what temp? 

I know you have mentioned this before but I can't remember. Are those Cajun bandit stackers?


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[Jules V.]

Those look absolutely perfect. How long and what temp? 

I know you have mentioned this before but I can't remember. Are those Cajun bandit stackers?


Sent from my iPhone using Weber Kettle Club mobile app

I wasn't paying attention so i would say anywhere between 70-80 minutes. I let the temperature rise to 425 for the last 15 minutes to get a crunch on the crust.  Took it out at 210 IT and let it rest for 10 minutes before slicing. This is how I've always cooked my ribs but either on a rotisserie or flat on the grate. Just salt and some type of peppers, no sauce or wrap. St Louis or spares works best  because of the fat content.  No wood chunks for smoke either, smoke is provided by the unlit lump.
The stackers are Caliente.

[bbqking01]

Good job, those look absolutely perfect. I'll be praying for your, aversion to meat, household...lol

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[Jules V.]

Good job, those look absolutely perfect. I'll be praying for your, aversion to meat, household...lol

Sent from my LG-H932 using Weber Kettle Club mobile app

Well at least my co-workers are always happy to have the leftovers. I provide the meat and they take care the side dishes.