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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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Quote from: jmike314 on April 13, 2019, 05:58:37 PM
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.

Here are some recent ones.


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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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Quote from: jmike314 on April 13, 2019, 05:58:37 PM

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.

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. 

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...

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.

(http://pics.weberkettleclub.com/images/IMG_6409.jpg)

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

Quote from: elninohese on April 16, 2019, 04:10:18 AM
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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Except I'm doing spares trimmed


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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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I'll check back at 9 pm




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Quote from: HoosierKettle on April 16, 2019, 01:59:43 PM
I'll check back at 9 pm




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I'll be waiting...

First look in three hours.




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Totally legit. I ate a couple then put them back on. They needed a tiny bit more time but very very good. I sauced then put back on.




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looks like the real thing

Quote from: SMOKE FREAK on April 16, 2019, 05:32:47 PM
looks like the real thing

The rib tips were the star of the show.




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Quote from: HoosierKettle on April 16, 2019, 05:12:31 PM
Totally legit. I ate a couple dry ones then put them back on. They needed a tiny bit more time but very very good. I sauced then put back on.




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Legit!


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Glad you like them this way....I do believe that from what I have heard--Spare need a little more time than Baby Back...but my kids love the 3 hour 270...

Quote from: elninohese on April 17, 2019, 04:13:43 AM
Glad you like them this way....I do believe that from what I have heard--Spare need a little more time than Baby Back...but my kids love the 3 hour 270...

Yeah these could have gone awhile longer to be more tender but they were still tender enough and had great bark / flavor.  I'm not sure what my cooking temp was. Probably around 300 most of the cook.  I'll experiment more with this method.

If I had more time, I'm guessing I could have wrapped them up and tossed in a cooler for an hour and that would have finished them up perfect.


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After further analyzing you can clearly see the area that needed one hour longer.  I'm a perfectionist. I lost sleep over that area




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Trim silverskin
mustard and rub the night before
plug in pellet grill set to 250  ;)  you asked
put ribs on and walk away for 4.5 hours
check for bent test, once complete ribs are done.   

Apparently..........

.....we need a pellet grill section here at WKC.........

;) ;) ;) ;) 8)

....went back &added  some smiley faces !!!

Quote from: 1buckie on April 17, 2019, 09:35:32 AM
Apparently..........

.....we need a pellet grill section here at WKC.........

but @LightningBoldtz is the nicest PelletHead we have here, I know you won't cut him any slack though LOL

Pellet produces a different flavor. Not necessarily better or worse. I'm personally not a fan.


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Quote from: HoosierKettle on April 17, 2019, 09:53:20 AM
Pellet produces a different flavor. Not necessarily better or worse. I'm personally not a fan.


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That is what makes the world a beautiful thing, different strokes.  Some of the best ribs I have ever made are from the pellet grill, that said, I love my kettles.

Quote from: LightningBoldtz on April 17, 2019, 10:03:31 AM

Quote from: HoosierKettle on April 17, 2019, 09:53:20 AM
Pellet produces a different flavor. Not necessarily better or worse. I'm personally not a fan.


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That is what makes the world a beautiful thing, different strokes.  Some of the best ribs I have ever made are from the pellet grill, that said, I love my kettles.

Yes for sure. Some people like easy and mediocre


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Quote from: HoosierKettle on April 17, 2019, 10:11:06 AM

Quote from: LightningBoldtz on April 17, 2019, 10:03:31 AM

Quote from: HoosierKettle on April 17, 2019, 09:53:20 AM
Pellet produces a different flavor. Not necessarily better or worse. I'm personally not a fan.


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That is what makes the world a beautiful thing, different strokes.  Some of the best ribs I have ever made are from the pellet grill, that said, I love my kettles.

Yes for sure. Some people like easy and mediocre


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JERK!!!!     :)

My buddy makes some great food on a pellet grill. His pork butts get done fast and perfect every time. Same with his briskets. They excel at those large cuts.


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How hard is that snake method to master?
On the kettle, I just banked a lit chimney full to one side and tossed a couple good chunks of wood on top and off we went.

Been liking the hot & fast for ribs lately.



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Quote from: jmike314 on April 17, 2019, 04:49:40 PM
How hard is that snake method to master?
On the kettle, I just banked a lit chimney full to one side and tossed a couple good chunks of wood on top and off we went.

Been liking the hot & fast for ribs lately.



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The snake is easy. If you have time to set it up properly it will run steady for a long time. I had one go all the way around once when doing a brisket and even had to "chase it" by adding more unlit coals. Anyway, back to ribs. 2x2 is pretty standard for a longer snake. But don't be afraid to experiment. 2-2-1 (2 wide on the bottom, 2 wide in the middle, and a single layer on top). Some guys do 1/4 snake that's 3x3 or 3-3-2.
You can do one rack flat on a 22" or two racks flat on a 26." Rib racks work well for adding more racks in either case. It's been a while since I've done ribs with a snake...but they were bangin.


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Quote from: jmike314 on April 17, 2019, 04:49:40 PM
How hard is that snake method to master?
On the kettle, I just banked a lit chimney full to one side and tossed a couple good chunks of wood on top and off we went.

Been liking the hot & fast for ribs lately.



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Hot and fast is my preferred method for ribs.

Snake is great for a lot of things. It will run unattended for hours.


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Hot and Fast @barbecuepitboss style ribs for me!
2 to 2 1/4 hours and you will have fantastic ribs 🤤



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I've been doing my ribs hot and fast.  I trim to St. Louis Style and shorten the rack down to 10-11 bones.  I save the trimmings and use them in baked beans.    I cook anywhere between 300-350 until I like the appearance, meaning the rub has set and the tops are starting to get a sizzle to them.  Usually when the "sizzle" is good the fat from the ribs starts to have a yellowish appearance to them.  I've been using Heath Riles Butter Bath and then whatever rubs the ribs started off with in my wrap.  Some butter, brown sugar and maple strips works as well.  The wrapped portion goes until the ribs in the wrap bend easily, then I check them for tenderness with my probe.

I've really liked switching from 225-275 to 300+ just because of the time it saves.  Traditionalists will day you can't cook good bbq st those temps but I'll put any of my bbq up against slow n low any day.  I can't tell a difference.  I'm doing 4 racks today and I'm happy I don't have to get them on until 2-3pm to have them ready for dinner. (I'm also happy to not have them dipped in sauce tonight....comp ribs are a bit over the top!)

These were done in competition last month.  My first KCBS call.  7th place ribs out of 74 teams.  These took 2.5 hours total at 350. 





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Quote from: MikeRocksTheRed on April 19, 2019, 06:49:55 AM
I've been doing my ribs hot and fast.  I trim to St. Louis Style and shorten the rack down to 10-11 bones.  I save the trimmings and use them in baked beans.    I cook anywhere between 300-350 until I like the appearance, meaning the rub has set and the tops are starting to get a sizzle to them.  Usually when the "sizzle" is good the fat from the ribs starts to have a yellowish appearance to them.  I've been using Heath Riles Butter Bath and then whatever rubs the ribs started off with in my wrap.  Some butter, brown sugar and maple strips works as well.  The wrapped portion goes until the ribs in the wrap bend easily, then I check them for tenderness with my probe.

I've really liked switching from 225-275 to 300+ just because of the time it saves.  Traditionalists will day you can't cook good bbq st those temps but I'll put any of my bbq up against slow n low any day.  I can't tell a difference.  I'm doing 4 racks today and I'm happy I don't have to get them on until 2-3pm to have them ready for dinner. (I'm also happy to not have them dipped in sauce tonight....comp ribs are a bit over the top!)

These were done in competition last month.  My first KCBS call.  7th place ribs out of 74 teams.  These took 2.5 hours total at 350. 





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Do you put meat side down in the wrap?


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@HoosierKettle - I do now. I just changed from meat up to meat down before my last comp and I like the results.  I'm basically following the video Heath Riles did with Malcom Reed on the How To BBQ Right Youtube channel.  I'm using different rubs and cooking hotter, but the rest is the same.  I'd suggest cooking up two racks with the same everything, but do one meat up and one bone up and see which one you like the best.  I've gotten pretty good at having a sixth sense about when ribs are done, but being able to see the bottom of the rack and if they are starting to split has definitely helped me in getting a quick visual on my ribs then getting them wrapped back up and onto the grill in a very quick manner.

Liking what I'm seeing, reading.
Keep it coming. Lots of great info.


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Went to the range this morning and stayed too long. Got a late start on my dinner.

Started out with a full rack of spares. The StL spares I usually buy still have the skirt. This full rack did not.

Pulled the membrane.
Trimmed off some fat.
Made an attempt at a StL trim. It for sure ain't the best but it's my first time.

(https://uploads.tapatalk-cdn.com/20190428/e9b74a927662cdb83a6a3a7f618414a7.jpg)

Generously rubbed with a bit of an experiment and put into the refrigerator to sit a spell.

(https://uploads.tapatalk-cdn.com/20190428/9e09f73240099fb4d61bde99a67eafd8.jpg)

Pulled off the trimmings to "check" my work.
Man.....I could make a meal out of just this.

(https://uploads.tapatalk-cdn.com/20190428/7540f760d48e7c457ba90a394c0ae5e1.jpg)

Rack still going. Got a little bit longer.

And it's done.
Clearly I missed the StL cut.
Oh well. They're delicious.
A couple of tweaks to the rub and I'll be dialed in.

(https://uploads.tapatalk-cdn.com/20190428/85e9b780eb591d47ea0bd7c20cb7b04f.jpg)


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Quote from: jmike314 on April 27, 2019, 05:32:28 PM
Went to the range this morning and stayed too long. Got a late start on my dinner.

Started out with a full rack of spares. The StL spares I usually buy still have the skirt. This full rack did not.

Pulled the membrane.
Trimmed off some fat.
Made an attempt at a StL trim. It for sure ain't the best but it's my first time.

(https://uploads.tapatalk-cdn.com/20190428/e9b74a927662cdb83a6a3a7f618414a7.jpg)

Generously rubbed with a bit of an experiment and put into the refrigerator to sit a spell.

(https://uploads.tapatalk-cdn.com/20190428/9e09f73240099fb4d61bde99a67eafd8.jpg)

Pulled off the trimmings to "check" my work.
Man.....I could make a meal out of just this.

(https://uploads.tapatalk-cdn.com/20190428/7540f760d48e7c457ba90a394c0ae5e1.jpg)

Rack still going. Got a little bit longer.

And it's done.
Clearly I missed the StL cut.
Oh well. They're delicious.
A couple of tweaks to the rub and I'll be dialed in.

(https://uploads.tapatalk-cdn.com/20190428/85e9b780eb591d47ea0bd7c20cb7b04f.jpg)


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It all looks awesome!  How did you cook it?  Set up and time?


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Quote from: HoosierKettle on April 28, 2019, 05:26:18 AM

Quote from: jmike314 on April 27, 2019, 05:32:28 PM
Went to the range this morning and stayed too long. Got a late start on my dinner.

Started out with a full rack of spares. The StL spares I usually buy still have the skirt. This full rack did not.

Pulled the membrane.
Trimmed off some fat.
Made an attempt at a StL trim. It for sure ain't the best but it's my first time.

(https://uploads.tapatalk-cdn.com/20190428/e9b74a927662cdb83a6a3a7f618414a7.jpg)

Generously rubbed with a bit of an experiment and put into the refrigerator to sit a spell.

(https://uploads.tapatalk-cdn.com/20190428/9e09f73240099fb4d61bde99a67eafd8.jpg)

Pulled off the trimmings to "check" my work.
Man.....I could make a meal out of just this.

(https://uploads.tapatalk-cdn.com/20190428/7540f760d48e7c457ba90a394c0ae5e1.jpg)

Rack still going. Got a little bit longer.

And it's done.
Clearly I missed the StL cut.
Oh well. They're delicious.
A couple of tweaks to the rub and I'll be dialed in.

(https://uploads.tapatalk-cdn.com/20190428/85e9b780eb591d47ea0bd7c20cb7b04f.jpg)


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It all looks awesome!  How did you cook it?  Set up and time?


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Realizing now I never took a cook pic.

Had leftover coals from last cook - banked them with 1 basket to one side. Wedged in a good sized chunk each of Post Oak and Cherry. Dumped a full lit chimney of Embers on top. Then I choked off the air and settled in around 325-350.

No wrap. Spritzed it with water/apple cider vinegar/red wine vinegar at 1 hour then every 30min.

Went fast. Took about 3 hours. Trimmings done in half that.


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This time, I change it up all the time(https://uploads.tapatalk-cdn.com/20190428/8ed92c383841bdb8bd79483c69d51383.jpg)(https://uploads.tapatalk-cdn.com/20190428/4c3ea24a930f13eca84001bd7fa298f5.jpg)(https://uploads.tapatalk-cdn.com/20190428/4b14c2887112a1be9687af7678cbd007.jpg)(https://uploads.tapatalk-cdn.com/20190428/5e324242621ddececa713441407e77ce.jpg)(https://uploads.tapatalk-cdn.com/20190428/bcac142d5e9eb11f741e6df577eae746.jpg)

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Looks delicious @JEBIV. Love the skillet beans.

I'm always changing it up too. It's fun.

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@jebiv what diffuser do you have under your grate?


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@jebiv

How long?
What temp?


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Quote from: Mike in Roseville on April 28, 2019, 06:17:18 PM
@JEBIV what diffuser do you have under your grate?


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@Mike in Roseville it is an Aura kit and I am really liking it more and more

Quote from: jmike314 on April 28, 2019, 07:02:30 PM
@JEBIV

How long?
What temp?


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I ran a 3x2 snake under the Aura kit 200 225 ish for about 4 1/2 hours no wrap, sauced the last 30 minutes or so

I did these Baby Backs yesterday.

Rubbed with salt, pepper, paprika and brown sugar. 3 hours at 225 with some cherry wood.

Brushed with a mix of honey, red wine vinegar and brown sugar. (I usually use some of whatever sauce I'm going to be using, but I was ill prepared and had to wing it.) 1 more hour

Found a jar of Door County Cherry BBQ sauce in the pantry and decided to give it a go. Brushed them down with that and then moved over the heat for some caramelization.



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