<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Brett Fields:
Well, I've confessed before that I'll prostitute myself to the taste of my audience who generally like ribs to fall off the bone. To that end, I foil.
But Dave...
As for for spiciness issue, how 'bout this....
My last cook I did six racks for a party on the 23rd. I had to prepare them 4 days in advance. I trimmed, rubbed, then vacuumed in FoodSaver bags. (two racks per bag) When I opened them. I sprinkled again with rub and then onto the cooker. If this was your cook, you could have used the spicier rub for the second sprinkle. That might put you into the flavor area you're looking for. I've been having great results with my FoodSaver.
Happy Holidays,
Brett </div></BLOCKQUOTE>
Hi Brett. Thanks for the reply. It's not that I don't like spice or heat in a rub. I actually like pretty spicy rubs for shoulder, because something about all that time on the cooker combined with the fact that the brownies are mixed in (0r optional) makes it all good, and doesn't distract from the meat. I'm just not gonna use the same kind of rubs for ribs, anymore. I'll probably start off with a kosher sprinkle like Kevin Kruger on here does, and go a little easier on my rub as well. I do NOT like to taste chili powder on my ribs. Maybe G. Viviott does, or his higher temp cooks mellows the spice out. I'm just thinking how my father-in-law grills spares with nothing but s and p and the taste of juicy spares is great...but please pass the toothpicks while I rest my poor jaws.
What I'm really not decided about is temp and technique. If I could ever get competition quality "three and under" spares, I'd probably smoke at 225 to 250 and not even think of foiling. However, I'm doing good to find whole slabs under four pounds, so it's either 200-225 or foil for a while, looking back at my journal. I just have never gotten the texture how I wanted it with foil. Any tips, there? Thanks again, Dave