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Hello, My spare ribs have been on for about an hours now, and I went to spritz them and there is some gray fluid coming out of them and sitting on the top. My wife says she's seen it before on chicken but neither of us have seen it on ribs. Are they bad? Should I dump them? Anyone know what it...

Well it's probably the most stressful bbq of my life lol. Setting up that stoker for wifi was an ordeal, but that's a whole other post. Anyway, any ideas on these "wild" temp fluctuations? At one point it was below 200 and I also went nuts. :( Here's the graph:

Hey, I'm Roy in Wenatchee, WA. I've been smoking for almost a year, ever since I took the cooking class from the PNWBA. Currently use an 18.5 bullet, but I'm saving up for a Lang.

Hello, Concerning spare ribs, whenever I cook them I use the 3-2-1 method and ALWAYS overshoot the temp. I've tried cutting the foil time, adjusting all times (i.e. 2.5-1.5-.5, etc) used a lower cooking temp (225 as opposed to 275). I use lid temp (until my stoker comes in). Any advise?