I did two racks of spares on Saturday. These are by far the best I have ever done and I think I've nailed down my technique. I ran the cooker at ~ 275 with a combination of hickory and apple. I used a 12" clay saucer in the foiled over water pan.
I ran the ribs for 3 hours in the smoke, then I foiled for 1 hour and 15 minutes, then unfoiled for about another hour or so until they tested tender with a probe.
The meat was moist and tender, it pulled cleanly from the bone but was not mushy, it's the perfect way that I like them. My wife even went nuts for them and she doesn't normally like ribs all that much. I am excited to be able to produce better ribs than I could get at any place around here any time I want now.
I really have gotten to know my cooker and I have great confidence in its ability to hit and maintain a target temp for as long as I need it to.
A couple of pics...
Ready to come off the smoker...
Sauced and cut for serving..
I ran the ribs for 3 hours in the smoke, then I foiled for 1 hour and 15 minutes, then unfoiled for about another hour or so until they tested tender with a probe.
The meat was moist and tender, it pulled cleanly from the bone but was not mushy, it's the perfect way that I like them. My wife even went nuts for them and she doesn't normally like ribs all that much. I am excited to be able to produce better ribs than I could get at any place around here any time I want now.
I really have gotten to know my cooker and I have great confidence in its ability to hit and maintain a target temp for as long as I need it to.
A couple of pics...
Ready to come off the smoker...
Sauced and cut for serving..
