HELP!! I need tips on cooking some DECENT Spare Ribs

[TexasLady]

I was broke and only had money for charcoal(no wood chips). I rubbed the ribs dry with some really good rub earlier in the day, but now, I have them on the grill. They are taking FOREVER, and I am a novice here. I read not to wet em with the BBQ sauce until they are almost done...Theyve been on for an hour so far....

If anyone can give me some tips, I sure would appreciate it!

[Gormy Cuss]

1. BBQ takes forever.

That's what makes it different from grilling. If you are cooking them on indirect heat (coals not under the meat) it takes about 1 1/2 hours to do them on the grill. If you've been cooking them over direct heat and turning frequently, they're probably long since done and getting dry.

When you say that they're not done, how did you determine that? Are they firm but have a little pink color? BBQ meat often keeps the pink color even though it's thoroughly cooked. If they're done the meat will be firm and even textured (no soft wiggly meat, which would indicate raw.)

Don't baste them with wet sauce until 5-10 minutes before you take them off. The dry rub should have sealed in the juices and the wet sauce will give a sticky coating and more flavor but shouldn't be allowed to burn on.

[TexasLady]

2. thanks

a plethora of help and info..they are nice and tender now, and getting ready for the gooey sauce. the fork pierced the meat like butter. not at all overdone. I think they are going to be delicious.

[Gormy Cuss]

3. Save one for me!

I love good BBQ. Tonight I'm making oven-baked Asian style chicken wings and they're good, but not Q.

[NMDemDist2]

4. next time boil em first then just finish them on the grill

still takes 30-40 minutes on low heat but the trick to juicy ribs is boil em first

[Hotler]

5. You don't boil ribs. eom.

[Midlodemocrat]

6. I slow simmer mine for hours in the oven in water and beer.

Releases a ton of the fat and they are then absolutely delicious on the grill. :bounce:

[DeepBlueC]

7. oven-bake 325 degrees for hour and a half, uncovered

tender, but nicely-browned. Slow cooking at lower temp is the secret to good ribs and I don't find I can control temperature on a grill that well. Of course I use Weber charcoal grill & I suppose I am several generations behind in grill technology.

They do take a long time but if temp is too high they will be tougher, so I just use the oven. Carry 'em outdoors. Pork ribs or beef ribs? I'm talking pork.

For sauce I use hoisin & sherry. I live in Chinatown. That's the style here & it's pretty good, maybe not spicy enough for many people.

[EstimatedProphet]

8. First, get a decent smoker...

NOT a grill, unless it's a Weber because that can double as a smoker in a pinch. And for spare ribs, a smoker is a must.

Spareribs take about 3 1/2 hours at 200°. Do not do them at a hotter temperature! It will make the meat seize up, and they'll be tough. Keep them on indirect, constant heat for 3 1/2 hours, and don't even think of opening the smoker! Put them on a rib rack and you won't have to worry about turning them. Get a digital probe (<$20 at Lowe's) and you can monitor them without having to open the smoker. Also, put a pan of water or beer in the smoker with them to keep humidity up.

They're a lot of work to pull off at first, but it is definitely worth the results if you put the time in.