u/apex8345

I’ve only ever done spare ribs, but want to try some baby backs this weekend. I have noticed the spare ribs are too rich for me sometimes.

I am curious to hear from everyone what they’ve noticed between the two when it comes to the cook/process? Any major differences? My understanding is that the baby backs will finish quicker because they are smaller, leaner, and there is not as much fat to render and collagen to break down.

My plan was to keep my process the same. Smoke until bark is set (3ish hours). Spritz every 45 minutes. Wrap. And pull when they hit 198 or I have my desired tenderness. I don’t sauce my ribs (personal preference, I like it on the side).

For context I’ll be doing 4 racks on the Weber kettle, minion method (lump), shooting to keep temps between 250-275.

Has anyone ever noticed that when you’re following a recipe for an Asian sauce, whether it be for fried rice, stir fry, noodle dishes, whatever it may be… the sauce is never enough for the rest of the recipe?

I’ve habitually just started doubling the sauce recipe whenever I am cooking Asian dishes. Am I alone on this? Or am I doing something wrong? I don’t have a wok, I cook my Asian dishes in a cast iron getting it very hot. Since I don’t have a wok, I add the sauce from the outside in a swirl motion.

Curious how many racks of ribs you guys are comfortable doing on the Weber Kettle? And any tips or tricks you might have?

For some context I am very comfortable with my kettle. When I do longer cooks like ribs, I put unlit lump charcoal in the grill with wood chunks, and then dump in a chimney that is less than a quarter full (lit charcoal). That will last me 8 hours if I needed it.

I use a rib rack and the most I’ve done is 3 racks of St. Louis ribs, but I’d love to do more. The awkward part is the wrapping stage, because I have to stack two of them and one sits a lot closer to the coals as well.