Not as good ribs

I also use Apple with my baby backs. I think you'll enjoy it! I'm not sure why you had such drastically different results, but maybe it was the meat itself. Less fat would probably dry out faster????

I'm not really sure, but I figured you'd appreciate somebody telling you that it might not be your fault!!

You could of used to much wood but you have to cook spares longer they are done when they are done.I don't think you cooked them long enough.

When I set up to cook a large brisket I rarely use more than two chunks of wood. That would be for a 14 hour smoke.

Could be you went a little heavy on the smoke and and that had you pulling them out a little early, as was suggested above.

Too much smoke? Yep, AKA heat death. It's hard to oversmoke a shoulder or a larger brisket, but it is easy to put a (relatively) thin rack of ribs over the top.

How long did you have the ribs in, if you don't mind me asking?

Mark

One thing you didn't mention was size. I'll be there was "some" variation between last week and this week. That might explain the "tough". If they're tough, either they didn't cook long enough OR too long.

Black is usually a sign of too much smoke. Or maybe something in the rub burning (like sugar).

3oz is a lot for a smokette and a couple of ribs.

We'll sort this one out...

Applewood will be milder in flavor, but not milder in smoke. You can still oversmoke with applewood.

For the next batch, just use one or two chunks at the most, see how that goes.

Need all the details to help. How long, exactly. What weight were each of the slabs. Were the spares trimmed down?

Here to help...smokin'

If you've got something like a postal scale, you might get more consistent results by weighing your wood. As in most things, size alone can be deceiving.

If you're really bored, you could make up a bunch of uniform weight wood pieces using a hatchet or a chisel.

Thanks for all the suggestions.

The spares were much bigger than the baby backs, but both were black (not burnt) and had a slightly bitter taste. I think it was too much smoke.

The spares were cut into two halves and the baby backs into three (the same as the last batch). I cooked the baby backs approx. 3 hrs (the same as the last batch) and the spares about 4 hrs. Perhaps that was not long enough for the spares? They were black and I was afraid that they were getting burnt. I haven't cooked spares before and when I grilled them I didn't have as good of luck with them as I did with baby backs. So, I really didn't know what I was doing.

I'll try to find a scale and weigh them first and I'll try to pick ones that have more fat. Maybe next time they'll be better. After such good results before, I was really disappointed.

By the way I cooked them at 200* and hung them with the rib hangers that came with my model 50.
Thanks for the help.

Great to see another Buckeye When
I do ribs it takes at least 5 hrs at 220deg. Spares take the longest but as was stated before size matters. The last batch I did was my personal best. Loinbacks at 2 1/4 lbs. each. Two hours bone side up, flip,spritz with apple juice, and foil for two more hours. Many here feel foiling is a crutch but it is one that I can live with to get a fall off the bone result I live for. Good luck and keep up posted. It only gets better from here. BTW if you havnt already check out Smokins 101's they are the best road map available.

smutzy,

Spares take me at least 5 or closer to 6 hours @ 225. @200, they'll take longer.

If they're black, it's probably from the wood as I wouldn't expect to see black from 3 hours at any temp.

Cut your wood in 1/2 and see how that works.

Back ribs and Spares will not cook the same time, primarily because they will be different weights. And try to know you're sizes. A 1/4 to 1/2 pound difference in rack weight can mean about an hour more.

Keep good notes.

Why are you cutting them down into 1/2 racks or 1/3 racks. You're exposing more meat to the smoke -- that's good, but they'll dry out fast as you're exposing more surface to the heat.

We'll help you through this, that's why we're here

Smokin'

I'll try some more ribs soon. I'm going to try 1/2 the wood, not cutting the slabs, smoking at 225* for a longer time, keeping records of the weight, maybe try apple wood, and maybe trying using the foil after 2-3 hrs. I can't this week-end, but maybe the week-end after that. Thanks for the help. I'll get it right sooner or later.

Smutzy, that's the spirit.

For your next cook you could try something easy and fun, like an eight pound Boston Butt... rub that rascal with your favorite rub, drop it into your cooker for about 10 hours at 225 with two chunks of hickory. Voila, pretty intense pork pickin' coming your way. The only pressure you have is coming up with a good finishing sauce.

No pressure...

Mark

I've done more than my share of pork ribs, and I've gotten consistant results doing them for 6 hrs. at an avg. temp of 230 deg.

I use a water smoker so I don't really need to baste...and they come out very tender, nice smoke ring.

I still keep logs..