Full Spares?

[SuperDave]

I have a couple of racks of full spares that I seasoned up last night.  I've done St. Louis spares a few times now but was planning on doing the full spares (untrimmed) and see what happens.  Anyone been there, done that and have any reason not to do them this way? 

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[elkins20]

My first smoke in the #1 was full spare ribs, but had to cut them into. They came out really good. In your #4 you have plenty of room and mine were done in 4.5 hours at 235 degrees. Good luck

[DivotMaker]

That's my favorite way, Dave - I don't cut them.  I like the tip meat attached; that's how all the rib joints around here do it, and it's pretty much what I grew up with.  Not as "pretty" as St Louis cut, but a lot more meat per rib!

[SuperDave]

5 hours later and they are done and resting.  I sauced at 4.5 hours and put back in for the last half hour.

[jcboxlot]

Lots of meat on those, enjoy!

[drains]

Great looking ribs Dave!  They look delicious. I bet they taste even better.

[Grampy]

Dave, I have always smoked St. Louis cut spareribs but I might have to try the full slab of spare ribs after seeing this. Those look great!

[elkins20]

Hey Dave looks mouth watering to me. Very nice mahogany color to the ribs. Lately have been getting the full spares and cutting them down to St. Louis style. I am saving the meat that I cut off to smoke and then put in pint bags to save for meat to add to baked beans. Then will go back to doing full spares. As Tony/DivotMaker said that is how the BBQ joints in the mid-west serves ribs, full racks. Or at least they do here in K.C. Also cold ribs with coffee in the am is a really good breakfast. That is if you have any left overs.

[SuperDave]

I confess, I snuck a sample.  I can't explain it but I have confirmed that no peek is my favorite way to prepare spares while I like wrapped baby backs better.  No peek spares just gives that clean competition bite through.  Heat profile was also real nice.  The rubs included 3 different off the shelf brands and some spice cabinet additions of my own. 

[gregbooras]

Dave,

Those look great and as John said, looks like lots of meat!

Greg

[DivotMaker]

Very nice, Dave!

[TexasSMK]

I am about to rack some up myself Dave.  What was the smoke plan? 

[smokeasaurus]

Love the color on those ribs and that pull back shows it is time to tear into them 

[SuperDave]

Sorry for not seeing this early Dale.  It was 235 for 4.5 hours, added a little sauce and back in for another 1/2 hour.  Wood was hickory and cherry. 

[TexasSMK]

No sweat Dave, my ribs turned out fine.  I have been an avid "don't open the door till done" man, but think I will do the sauce as you explained next time.