RIBS - How you do them?

[jmike314]

OK Weber folk...got a few questions - looking for some input.

I've got a full rack of spares in the freezer just begging for a cook.  I've done several racks of StL spares with great results but I'm not exactly set on how to go about this full rack.

Cook 'em whole?
Trim to StL?
Membrane pulled, scored, or left on?
Skirt on or off?
Is it presentation vs messy?

Looking for ideas, cautions, pros & cons.
The more info I have, the more experimenting (i.e. buy more ribs/cook more ribs) that I can do.
What say ye?



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[Mike in Roseville]

OK Weber folk...got a few questions - looking for some input.

Cook 'em whole?
Trim to StL?
Membrane pulled, scored, or left on?
Skirt on or off?
Is it presentation vs messy?

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It really depends who I am cooking for and how much effort I really want to put into them.

But to answer your questions:

9 times out of 10...spares over baby backs
Usually cook them whole (don't cut the racks in half or cook single ribs).
I trim to St. Louis almost always now (most of the time I cut the skirt off...I always cut the brisket bone/breast bone off if buying full spares).
I almost always pull the membrane these days (exception would be beef chuck ribs/plate ribs).
Tenderness, absolutely. Presentation, yes. Even if they are a no sauce, Texas-style rib...the need to look good.

Save the skirt/rib tips and cook those along side of your St. Louis spare ribs. Good meat to eat on there too...just not as glamorous as the nice looking bones.
If you sauce your ribs, don't gloop it out of the bottle. Heat it, thin it if necessary, and apply the last 15-20 minutes of cooking. Put more on the side if people want more sauce.

[Mike in Roseville]

Here are some recent ones.


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[HoosierKettle]

What mike said. I cut tips off and cook alongside. Here is a goofy video I made in my own process.

https://youtu.be/BX49IVlEieA


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[hawgheaven]

Cook 'em whole?
Trim to StL?
Membrane pulled, scored, or left on?
Skirt on or off?
Is it presentation vs messy?

I don't trim them to StL. Cut the skirt off, season and cook that along side the ribs... that's the cook's snack...    Definitely pull the membrane completely off before seasoning/cooking.

[michaelmilitello]

I usually do baby backs.  Membrane off.  Homemade rubs, typically.  Usually cook with smoke for 2 to 2.5 hours @225-250.  I prefer hickory and/or apple.  Wrap for about 2 hours until tender.  I do brown sugar and a bit of rub and sauce in my wrap.  Usually foil to wrap but I've used butcher paper.  I kick the heat up to 275 for the wrap.  Sauce at the end for 15 minutes. 

Same process for St. Louis style just adjusted for longer cook.

I also hang ribs in my WSM. 

[SMOKE FREAK]

I like back ribs...Peel the membrane...Always...
Spares get cut into St Louies...Trimmings get cooked along with the ribs...Lots of good things to use them for...

[Davescprktl]

Like spares the best SL style.  If I trim anything off I throw it on with the rest for snacks.  Definitely pull off the membrane.  I smoke for two to three hours and then wrap when I see some bones poking through.  Usually takes about five hours.

[elninohese]

Baby Back--275 for 3 hours naked--no spray....don't know why people do 5 hour baby backs? temp at 3 hours are usually 192 f..perfect

[HoosierKettle]

Baby Back--275 for 3 hours naked--no spray....don't know why people do 5 hour baby backs? temp at 3 hours are usually 192 f..perfect

Doing your method tonight brother


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[HoosierKettle]

Except I'm doing spares trimmed


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[jmike314]

Busy tonight.
Storms coming tomorrow.
May not get ribs until the weekend.
Think I've got a few things to try out.


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[HoosierKettle]

I'll check back at 9 pm




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[SMOKE FREAK]

I'll check back at 9 pm




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I'll be waiting...

[HoosierKettle]

First look in three hours.




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