Primo Water OVAL XL Owner's Manual page 28

First Use
Regular Pork Spareribs and St. Louis Style Ribs (continued)
The next phase is the last ―1‖ part. The ribs go back into the cooker for
another hour, or until done. Sometimes this only takes 30 minutes, but a good
close monitoring is best. You will be able to tell by the color, not too dark and
not too light. Basting the ribs with BBQ sauce is optional. Take a brush and
lightly coat the meaty side of the ribs with about 20 minutes of cooking time left.
Don't leave the sauced ribs in the heat much longer than that on account
the sugar in the sauce will burn, turning your ribs darker than what you
want.
Hopefully by now the internal temperature has reached 195°F and the meat
pulls away from the bone easily with just a tug. You are ready to try some
of the best ribs you've ever had. Eat them now or wrap in some clean foil
to keep them warm. Slice between the bones and serve with sauce on the
side for dipping.
Baby Back Ribs (Loin Backs)
Prep the same as you would Regular Ribs, wrap in plastic and over night
in the refrigerator. The indirect set up on your grill the same, 235°F - 250°F and
the use of the wood, if you want the extra smoky flavor, is also the same.
Depending on the size of the Baby Backs, usually 1½-2 lbs, they will
normally take a little LESS time than regular ribs. We find that
any where from 2-2½ hours is a good time to foil (if you choose to do it
that way). Again, while they are cooking, get some foil sheets ready.
Remove the ribs and put them one by one into a foil ‗boat' to which about
an ounce of plain apple juice and a teaspoon of honey has been added.
Make sure to put the ribs in ‗meat side' down and now double wrap with
the foil, making sure to seal the ends. Try to do this as quickly as possible,
so as to not let the ribs lose too much heat.
Put them back into the cooker for about 30 minutes or until the meat
between the bones reads about 185°F. Remove them from the foil, sauce if
desired, and back onto the grill to cook for another 15-30 minutes or until
the meat pulls easily away from the bone.
They can also be cooked straight through, with NO foiling, for
approximately four (4) hours. You may spray the ribs with a mixture of
50/50 apple juice and water every half hour or so during cooking, but this is
optional and entirely up to you.
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