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  #11  
Old 08-13-2013, 02:27 AM
Peasant
 
Join Date: Oct 2008
Location: missouri
Posts: 27
Default Re: Pork Spareribs

I will have to try the low heat approach and then crank it up with them foil covered with apple juice and brown sugar. Sounds delicious.

Until now, I have been having good luck with them being tender and moist cooking them uncovered using higher heat than you guys describe(less than 300)for a shorter time by brining them while firing the oven in a 5% salt and brown sugar solution. They were turning out dry and tough until I started brining recently. I am impatient and usually decide to do ribs too late in the day to cook so low and slow, but I will definately try it when I have more forsight.
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  #12  
Old 12-15-2013, 06:57 PM
Laborer
 
Join Date: Jul 2013
Location: Redondo Beach, CA
Posts: 64
Default Re: Pork Spareribs

Quote:
Originally Posted by Faith In Virginia View Post
Thinking cooked to long. Not long enough it would not have been so dry. One more thing ....it could have been one tough pig.

I think I would have smoked early then wrapped in foil. I think the last 1.75 opened did the drying out.
I agree with you on this Faith. I smoke a decent amount of ribs in a Smokey Mountain Bullet smoker. The best results I have is getting the smoke on them early and then wrapping them in foil for the last 3 hours or so in a 4-5 hour smoke.

I haven't tried this in my WFO, but hope to soon.
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  #13  
Old 12-18-2013, 07:40 AM
Apprentice
 
Join Date: May 2011
Location: UK
Posts: 168
Default Re: Pork Spareribs

Quote:
Originally Posted by Gulf View Post
You ain't another Brethren are ya' ...........
Gulf, I am though...tried different things but being in the UK is a drawback
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