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Author Topic: Had to do it - Ribs  (Read 908 times)

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02ebz06

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Had to do it - Ribs
« on: February 17, 2023, 11:39:43 AM »
Thought I should make some ribs too.
Package just says Pork Ribs, but look like St. Louis.
Put them in the CampChef about 20 minutes ago at 275.
46 degrees outside.  Had to play around with the controller temp to get the ThermoWorks Smoke to stabilize at 275f.
Ended up setting to 220f to get 275f at the grate.
Don't have this issue in the summer.

Finished picture later...

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Bar-B-Lew

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Re: Had to do it - Ribs
« Reply #1 on: February 17, 2023, 12:01:47 PM »
That looks like a spare rib vs a STL rib
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02ebz06

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Re: Had to do it - Ribs
« Reply #2 on: February 17, 2023, 01:31:01 PM »
You're right.  It did say pork spareribs on the package.
Was not even thinking of "spareribs" as being a type of rib when I looked at the label.
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Canadian John

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Re: Had to do it - Ribs
« Reply #3 on: February 17, 2023, 01:31:09 PM »
 Does look good..

 You had me guessing: the title had me thinking.  The first thing that came to mind was, oh no - parboiled.
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02ebz06

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Re: Had to do it - Ribs
« Reply #4 on: February 17, 2023, 03:08:02 PM »
Here's the finished product.  Were nice and juicy.
No sauce, Have kinda gotten away from it.  Like them with just rub.

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Bar-B-Lew

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Re: Had to do it - Ribs
« Reply #5 on: February 17, 2023, 03:40:13 PM »
They do look good.  How long did they take 5-6 hours?
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02ebz06

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Re: Had to do it - Ribs
« Reply #6 on: February 17, 2023, 04:01:02 PM »
It was a little over 4 hours.
From about 8:45 to noonish.
Wrapped in foil when it was at 189 for last 45 minutes or so.
That took time.  Temp dropped back to 179 during the wrapping.
Another winter time issue.
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BigDave83

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Re: Had to do it - Ribs
« Reply #7 on: February 17, 2023, 06:59:06 PM »
Nice cook, I would eat them, I like a dry rubbed rib over a sauces one also, but he GF likes sauce on them so ours have sauce on them. I will get her at times, and while I am not a binder person never seen the need, I will rub them with some sriracha before the rub is put on.

You get winter in NM?
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Bar-B-Lew

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Re: Had to do it - Ribs
« Reply #8 on: February 18, 2023, 12:16:08 AM »
Yeah, I don't see the need for a "binder".  I soak up the liquid the ribs with paper towels before applying a rub and never have an issue with it falling off.  I also apply it in an aluminum pan and work the extra fall off back onto the meat.
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02ebz06

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Re: Had to do it - Ribs
« Reply #9 on: February 18, 2023, 09:28:48 AM »
Quote from: BigDave83 on February 17, 2023, 06:59:06 PM
Nice cook, I would eat them, I like a dry rubbed rib over a sauces one also, but he GF likes sauce on them so ours have sauce on them. I will get her at times, and while I am not a binder person never seen the need, I will rub them with some sriracha before the rub is put on.

You get winter in NM?

Mostly cold.  We had had snow overnight twice, but it melted off during the day.
 
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Bentley

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Re: Had to do it - Ribs
« Reply #10 on: February 18, 2023, 11:47:07 AM »
This has nothing to do with the way they were prepped or cooked, but those are The strangest looking Spare ribs I have ever seen!
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02ebz06

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Re: Had to do it - Ribs
« Reply #11 on: February 18, 2023, 12:13:16 PM »
Have to agree with you on that.  Taste great though.
One more in the freezer.
« Last Edit: February 18, 2023, 12:14:48 PM by 02ebz06 »
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Bruce here - These are my cooking toys:
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