Advice Needed - Pork Spare Ribs

Let me preface this by saying that I don't eat pork or beef, I only eat poultry and fish. I am fairly proficient griller but I have yet to make ribs. I have been asked by my wife to cook a couple of racks for her and her friends this evening. I have a BGE and I am using hardwood lump charcoal.

What I need coaching with is time and temp. Also, should I be using a rib rack or lay them flat on the grill. I already plan on using the plate setter so they will be cooked/smoked over indirect heat.

Any advice that anyone can offer would be most appreciated...

well.....I don't profess to be any kind of expert, but seeing as you are short on time and no one else has chimed in. immediately cover them in some sort of rub, if you've got a commercial one go for it. otherwise, salt, pepper, a little paprika, garlic powder (or fresh), maybe a little sugar. whatever you want. ideally this would have been done last night.

fire up smoker about 5 hours before serving. should be around 200-225. throw the ribs in there. check for doneness about four hours in. if already done and starting to dry out, wrap in foil. otherwise keep cooking. should be done in five hours no doubt.

use whatever sauce you like on the side. i like the cider vinegar north carolina style, but that's not what most people want.

Thanks...would you go rib rack or lay them directly on the grate?

teatpuller wrote:well.....I don't profess to be any kind of exper

Well, I do profess to be an expert

Use a Weber Chimney Starter to light the fire.
For Low Slow I use 7-8 pounds of lump total, a couple in the chimney the rest in the Egg. I do not, unless grilling, fill the chimney all the way, for a low slow fire in the large BGE I fill the chimney about half-way.

For low and slow with a BGE a plate setter is essential, you will have to experiment with vent settings to achieve L & S temps. With my large BGE I've held stable 250 temps for a 10-12 hours without the addition of charcoal. The one thing I had to get over with the BGE is my aversion to closing the top vents, you will need to close the top vents a bit to keep in the 250 range.

Wood wise, use two fist size chunks of wood, after your rib cook adjust wood usage to your preference. With a little practice the BGE's are easy to use, very stable, though you must use a plate setter with the Big Green Egg to successfully use it in Low Slow mode.

Give the spare ribs a simple rub, no sugar, I am not a fan of sugar in rubs, especially for the novice.

Simple Rub
3 tablespoons kosher salt
2 tablespoons freshly ground black pepper
1-1/2 tablespoons paprika
2 teaspoons garlic powder
2 teaspoons onion powder
1/2 teaspoon cayenne pepper

Start ribs bone side up, flip meat side up after an hour and a half. Give you self at least 4 hours of smoking time, though the ribs may take less, or more, time. Add an additional 45 minutes for starting the fire and getting the BGE up to speed.

If you plan on saucing/glazing ribs wait until they are almost done as most BBQ sauce contains quite a bit of sugar.

Its difficulty for the novice to tell when ribs are done, use tongs to pick up one end of the rack, holding the rack about four ribs in. If the rack bends and flexes a bit and looks as if its about to crack or break, a toothpick should slide into the meat easily.

Baby Back Ribs on Big Green Egg





Spare Ribs on BGE



Enjoy,
Gary

Thank-you...this info is awesome.

my plan worked! I knew the surest way to get a hardcore BBQer to help was to offer some half-assed advice myself.

teatpuller wrote:my plan worked! I knew the surest way to get a hardcore BBQer to help was to offer some half-assed advice myself.

I wouldn't call it half-assed. I really appreciate you chiming in!

teatpuller wrote:was to offer some half-assed advice myself.

Not half-assed in the least, I simply expanded on your post.

Importantly, make sure the BGE is clean, more on that subject --> here

Low and slow...is the way to go.

Thanks again for all of your help. All of my guests raved about the ribs.

I also cooked a beer can chicken and Moo and Oink Turkey Hot Links on the BGE and everything turned out terrific.

G Wiv, how would your directions change if you made it on a regular charcoal Weber?