oldtimer Posted August 6, 2014 Author Share Posted August 6, 2014 Boxx now has the con for the thread. Who am I to blow against the wind? Quote Link to comment Share on other sites More sharing options...
jimjimbo Posted August 6, 2014 Share Posted August 6, 2014 My response is NOT non-committal...It is a response based on 50 years of experience, trial and error and lots of error. If you are relying for the most part on others to guide you, rather than your own experience and a good instant read thermometer then you are doomed. It is both an art AND a science. The art is the preparation, the science is the actual temperature, time, and equipment used.... Quote Link to comment Share on other sites More sharing options...
oldtimer Posted August 6, 2014 Author Share Posted August 6, 2014 Define you. I was just attempting a thread as an informal poll of experience, not as guidance. We have a lot of experienced smokers here. Your response was both. Therefore I chalked it up as non-committal. Quote Link to comment Share on other sites More sharing options...
jimjimbo Posted August 6, 2014 Share Posted August 6, 2014 Wow, this is apparently too difficult for YOU. Figure it out. Quote Link to comment Share on other sites More sharing options...
oldtimer Posted August 6, 2014 Author Share Posted August 6, 2014 LOL. Quote Link to comment Share on other sites More sharing options...
JL Sargent Posted August 7, 2014 Share Posted August 7, 2014 Spare ribs the easiest for me to get right every time. Quality of the meat is my #1 priority. If I get that right to start with then the ribs will usually be awesome. As many know I smoke em on a pellet smoker with 100% hickory. Sometimes I will reverse sear to bring up more crust on them. Cooking time for me usually about 6 hours. 1 Quote Link to comment Share on other sites More sharing options...
tnr Posted August 7, 2014 Share Posted August 7, 2014 Chill out and try smokin one of these... Been removing the back membrane for years and works great in the oven, but now you have me wondering about doing that on the smoker. Removed it the last several times we smoked ribs & don't recall them being dry. Quote Link to comment Share on other sites More sharing options...
Cody_Mack Posted August 7, 2014 Share Posted August 7, 2014 I like to smoke turkeys...kind hard to keep em lit, though.... 1 Quote Link to comment Share on other sites More sharing options...
BigStewMan Posted August 7, 2014 Share Posted August 7, 2014 (edited) I get what you're asking brother; but, i can't answer since i can't cook. I started a fire once just boiling water--seriously. Edited August 7, 2014 by BigStewMan Quote Link to comment Share on other sites More sharing options...
jimjimbo Posted August 7, 2014 Share Posted August 7, 2014 How did I know this thread would morph into something.....off topic? Next!! Quote Link to comment Share on other sites More sharing options...
Lemon string Posted August 7, 2014 Share Posted August 7, 2014 spare ribs are my fave Quote Link to comment Share on other sites More sharing options...
JerolW Posted August 7, 2014 Share Posted August 7, 2014 Baby backs are easier to cook. Spare has more fat, therefore, more flavor. I prefer baby back because of the less-fat factor. And I can't stand those little gristle bits. jerol Quote Link to comment Share on other sites More sharing options...
BigStewMan Posted August 8, 2014 Share Posted August 8, 2014 Baby backs are easier to cook. Spare has more fat, therefore, more flavor. I prefer baby back because of the less-fat factor. And I can't stand those little gristle bits. jerol i feel safe saying that they'll never be a dodger dog on your grill. Go Giants! 1 Quote Link to comment Share on other sites More sharing options...
Sancho Panza Posted August 8, 2014 Share Posted August 8, 2014 Spare back Quote Link to comment Share on other sites More sharing options...
ChuckAb3 Posted August 8, 2014 Share Posted August 8, 2014 Spare ribs (St. Louis cut) are probably the easier to smoke because of the higher fat content but also seem to take a little longer. I smoke with indirect heat low and slow using hickory on an oversized Weber. Finish 'em off on a separate pit with direct heat and sauce for 15 minutes or less. Baste with apple juice in a spray bottle throughout. I cooked baby backs for years and they are great too. We now prefer the spares. Quote Link to comment Share on other sites More sharing options...
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