Spare Ribs

[TXCraig1]

These are about 8 hour ribs.

[Randy1]

Eight hours, you must have foiled them.  Look really good.  No thick skin best I can tell.

[TXCraig1]

Nope. I never use foil for ribs or brisket - just temperature and airflow control. I tend to smoke a lot lower than most.

[Randy1]

Not a foil fan either but even at 225F, four hours is a long as I can go before the ribs decline in quality.  Your ribs look good at eight hours.

What temperature do you use?

[TXCraig1]

Generally in the 175-225F range but most of the time is well below 225F. Those two racks were made in a pit without a thermometer.

[Steve]

I'm about to smoke up some pork back ribs on Sunday. Will you share your recipe?

[TXCraig1]

I'm not real particular about what I put on them. Often it's straight Tony Chachere's Creole Seasoning. Sometimes it's half that and half Tex Joy Special BBQ Seasoning. I point the thick end towards the fire and smoke until the feel right when I torque a bone and droop right when I lift them up. Usually about 6-8 hours depending on the temp.

[Jackie Tran]

My last rack took 9 hours at temps between 200-225f.  One of the best racks I've done if not the best so far.  I was surprised at how long it took.  Glad to see that's not super unusual.

[Randy1]

I looked in my cabinet and pantry before doing a set of spares.  I had three different rubs.  Two were homemade, and one, store bought.  I dumped all three together.  It was my best ribs ever.  I have no idea how to remake it.  I used the last of it on the last set.

[Steve]

I smoked three slabs of pork back ribs for 6 hours at 225F., they still needed to go longer because the meat wasn't fall-off-the-bone tender like I wanted. I think the thermostat on my smoker is off by 5-10 degrees.