back ribs vs spareribs

[DetDave]

Ive always done spareribs on my kettle, low and slow for about 5 and a half hours. I like them for the higher fat content (they stay moist) and beefy flavor.

I'm thinking of trying back ribs next week and wondered if the cooking time is similar. I usually cook to 190 - 200 degrees internal temp and fearful the back ribs might dry out if I cook them the same as spareribs.

Any advice?

[Darko]

back ribs will cook quicker.

[Mike in Roseville]

back ribs will cook quicker.

+1

About an hour or so faster depending on method/temp.


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[DetDave]

Thanks! Ill keep a close eye on them.

[SMOKE FREAK]

I always cook back ribs...I buy the smallest racks I can...But I may have to try some spares if I can find ones that taste beefier...

[HoosierKettle]

My favorite are spares that I cut the tops off and cook separate. St. Louis cut basically. That way you have nice looking easy to cut and eat bones and tips are a nice snack. Some of the best bites are in those tips. I cook the tip meat in a strip and cut them into half dollars when finished.

I’m not biased. I love back ribs to. I find my cook times exactly the same on St. Louis cut but I’m also normally going hot and fast.


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[kettlebb]

I prefer back ribs over spares. Depending on the size of the rack mine go 4-5 hours. Never dry


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[bbqking01]

I've done both. Prefer back, but spares are cheaper. So whatever is on sale...first picture is back 4 of them, second is spare 3 of them.

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[KettleMaster]

Nice color! What kind of set up did you do for this cook?

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[bbqking01]

Indirect, drip pan with water in the middle, kingsford briquettes on each side of drip pan. About 25 briq, on each side. Hickory chunks.

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[Twangin]

Indirect, drip pan with water in the middle, kingsford briquettes on each side of drip pan. About 25 briq, on each side. Hickory chunks.

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Looks awesome! I’m new to the club, and charcoal grilling in general. Ribs are what I want to try next so had a couple questions for you/anyone who wants to chime in:
1) when using indirect what’s the difference between indirect center with coals on the sides, and indirect with meat on one side and coals on the opposite?
2) you say you had 25 briquettes on each side.. did you only light a few on each side and add them to the piles of un-lit so it would burn low and slow?
3) I’m assuming you’re cook temp was around 225-250.. how long did they cook for?

Being a newbie any input is greatly appreciated haha Last thing I want to do is screw up a nice rack of ribs!


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[bbqking01]

I cheat...i used match light to start. If I need more I add regular. I always let the match light turn completely grey, then add wood and meat. I almost always do center meat/ drip pan call on both sides. I ran the spare ribs around 300 for aprox 3-4 hours.til I could pull out those 2 bones in the picture.

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[bbqking01]

Oh, and I lit all 25 on each side.

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[HoosierKettle]

I've done both. Prefer back, but spares are cheaper. So whatever is on sale...first picture is back 4 of them, second is spare 3 of them.

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I never get tired of pictures of ribs. [emoji106]


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