- Messages
- 499
- Grill(s) owned
- RT-1070
Like Fast Eddy's 3 hr BB ribs, I tried spareribs in 4 hrs.
First I opened vacuum packed spares, and patted dry with paper towels. Next I did not remove the membrane-instead, I sliced it in a criss cross pattern. No binder used. Then I used ONLY salt and pepper on both sides. Being careful to go lightly on the salt. No other rub. I have done this recently on previous rib cook and was amazed at the increased smoke and taste. Then cranked the 1070 up to 275*. Put the ribs on and closed the lid for 3.5 hrs. NO PEEK! No sprits.
At 3.5 hrs I pulled and painted with Sweet Baby Rays, just on the top. Back into the grill still naked for another 30 minutes, then remove and rest for 15 minutes.
Result: Fantastic ribs with a little more crust on surface and buttery soft inside with slight tug and clean bones. The end pieces were a bit more done but that was expected. If desired, you could sprits q 15-20 minutes from hr. 2.5 to 3.5 with ACV/water, but I would not. Instead, I just remove the end bones and save for later snack as jerky.
I know that not using a rub worries some folks but you will be amazed at the flavor obtained with SP. And the ribs were juicy!
Possible mods:
1: spritzing during the last hour (as above)
2 No spritzing but pulling ribs 15 minutes earlier for less crust. I would probe for doneness first.
First I opened vacuum packed spares, and patted dry with paper towels. Next I did not remove the membrane-instead, I sliced it in a criss cross pattern. No binder used. Then I used ONLY salt and pepper on both sides. Being careful to go lightly on the salt. No other rub. I have done this recently on previous rib cook and was amazed at the increased smoke and taste. Then cranked the 1070 up to 275*. Put the ribs on and closed the lid for 3.5 hrs. NO PEEK! No sprits.
At 3.5 hrs I pulled and painted with Sweet Baby Rays, just on the top. Back into the grill still naked for another 30 minutes, then remove and rest for 15 minutes.
Result: Fantastic ribs with a little more crust on surface and buttery soft inside with slight tug and clean bones. The end pieces were a bit more done but that was expected. If desired, you could sprits q 15-20 minutes from hr. 2.5 to 3.5 with ACV/water, but I would not. Instead, I just remove the end bones and save for later snack as jerky.
I know that not using a rub worries some folks but you will be amazed at the flavor obtained with SP. And the ribs were juicy!
Possible mods:
1: spritzing during the last hour (as above)
2 No spritzing but pulling ribs 15 minutes earlier for less crust. I would probe for doneness first.