I've been using my SM009 for almost 2 years and I've turned out great pork butt, chuck roast, tri-tip, chicken quarters, and wings. But my pork spares were all over the place. Really good sometimes, and mediocre or worse at other times. And always for different reasons - too much/little smoke, dry, tough, salty, etc.
But this time I finally pulled off, for me, the "perfect" rib... Nice balance of smoke/spice/sweet/heat, moist, tender, pulled off the bone clean, smoke ring (for appearance sake) and great flavor.
THANKS TO THIS FORUM FOR SO MANY GREAT TIPS! Here's what worked for me:
Meat: 3 racks St. Louis Spares
1. 24 hours prior: cleaned, pulled membrane, applied dry rub, put into zip lock in fridge
2. Day of cook: Prepared SM009 w/ 1 oz. Hickory, 1 oz. Pecan, and 2 Kingsford Briquettes
3. Pulled ribs directly from fridge onto rib hooks, put inside SM009
4. Set temp. to 215 for 1 hour
5. Increased temp. to 240 for 3 hour, 15 min
6. Finished on grill with bbq sauce for 10 min
7. Tented w/foil and rested for 20 min
8. Cut into individual ribs and devoured!
Best wishes and good eats to all!!!
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