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Total cooking time can be as short as 2 hours or as long as 4 hours
I would say minimum at least 3 hoursspare ribs (As opposed to overpriced and undermeated baby backs) are a tougher cut of meat, so unlike what the last poster said, don't just use a thermometer to see if its cooked, it will be tough, cook it 3.5 hrs or longer , the longer the betterP.Si made this two weeks ago, I used alton Brown's recipe/rub thing, was awesome.
The Secret to Cooking Great Ribs Select a lean rib, cut off the visible fat.Remove membrane from ribs, We like our ribs lean , tender and beautifulCook 'em low and slowTwo pounds or less'll take 4 and a half hours at 225 degreesIn the smoker is bestLay ribs out til they're unfrozenPut your Magic Dust on it, let 'em sit for half an hour, an hour, two hoursOvernight really is bestJust lay 'em on your grill real nicePut the ribs (or other meat) on the side that doesn't have the fire under it, we call the hot and notPlace the ribs on a rack over a pan of water ( about 1 of water)Fire up the other side of your grillSet your temperature to 200/225 degreesIt 's important to know where 225 degrees is on your grill or pitA small oven thermometer will do just fine Put your wood chips on your fire sideTake a piece of heavy duty aluminum foil, be sure to soak your chips (we like hickory), wrap them up real good and poke some holes in the top of your foil and then put them on your fire or coalsNow you're smokin'! Close your lid and leave them beDon't be peakingJust let them smokeWhen ribs are tender and pulled back from the bone a touch, then and only then, is when we sauce 'emMove ribs or meat to the hot sideSauce 'em real good, bone side down firstBe careful not to burn 'emWhen your ribs or meat get bubbly, not burnt, flip 'emSauce the other side 'til it bubbleThis should take 3-5 minutes totalRemove from grill and enjoy! When you are all done and cooled down, take your tongs and discard your foil package of chips in a metal containerHow should I put the sauce on the ribs? The choices are dipping, mopping and brushingEvery chef uses a different way of slathering on their sauceWe like mopping, but feel free to experiment and use the method you like bestAnd, remember, you can always put some extra sauce on the side.
Total cooking time can be as short as 2 hours or as long as 4 hours
I would say minimum at least 3 hoursspare ribs (As opposed to overpriced and undermeated baby backs) are a tougher cut of meat, so unlike what the last poster said, don't just use a thermometer to see if its cooked, it will be tough, cook it 3.5 hrs or longer , the longer the betterP.Si made this two weeks ago, I used alton Brown's recipe/rub thing, was awesome.
The Secret to Cooking Great Ribs Select a lean rib, cut off the visible fat.Remove membrane from ribs, We like our ribs lean , tender and beautifulCook 'em low and slowTwo pounds or less'll take 4 and a half hours at 225 degreesIn the smoker is bestLay ribs out til they're unfrozenPut your Magic Dust on it, let 'em sit for half an hour, an hour, two hoursOvernight really is bestJust lay 'em on your grill real nicePut the ribs (or other meat) on the side that doesn't have the fire under it, we call the hot and notPlace the ribs on a rack over a pan of water ( about 1 of water)Fire up the other side of your grillSet your temperature to 200/225 degreesIt 's important to know where 225 degrees is on your grill or pitA small oven thermometer will do just fine Put your wood chips on your fire sideTake a piece of heavy duty aluminum foil, be sure to soak your chips (we like hickory), wrap them up real good and poke some holes in the top of your foil and then put them on your fire or coalsNow you're smokin'! Close your lid and leave them beDon't be peakingJust let them smokeWhen ribs are tender and pulled back from the bone a touch, then and only then, is when we sauce 'emMove ribs or meat to the hot sideSauce 'em real good, bone side down firstBe careful not to burn 'emWhen your ribs or meat get bubbly, not burnt, flip 'emSauce the other side 'til it bubbleThis should take 3-5 minutes totalRemove from grill and enjoy! When you are all done and cooled down, take your tongs and discard your foil package of chips in a metal containerHow should I put the sauce on the ribs? The choices are dipping, mopping and brushingEvery chef uses a different way of slathering on their sauceWe like mopping, but feel free to experiment and use the method you like bestAnd, remember, you can always put some extra sauce on the side.
