spare rib disaster - please help

[vabbq]

I finally received my Klose pit last week and did pork butt and spare ribs last weekend. Used Bill's rub on the butt, wrapped at 160 and pulled at 195 and it was fantastic.

The spare ribs however were a disaster - tough and full of fat. After reading all your postings, I know that they were on too long, and probably too hot. My question is, if you smoke spares at too high a temp, would they still be full of fat?

Also, I am having a tough time keeping my heat low. For almost the entire smoke I had to close the firebox damper almost or all the way, and then still close the chimney between 1/2 to 3/4 of the way to get the temp down. Was using 2-3 split pecan logs at a time. Any advice would be appreciated.

[Swilly]

I usually cook my spares at 250 for about 6 hours or so. I also foil for about an hour and a half during the cook. Turns out great every time. The foil really makes a difference.....

[1044]

I don't know what size your Klose is, but mine is a big mobile, for whatever difference that may or may not make. My spares, no foil, thank you vera much, take about 4-41/2 hours at 230. Tender, tender, tender. Did I tell you they are tender?

[vabbq]

1044 - are you having to close down the chimney damper to hold at 230, and if so, how much ? How about the firebox damper ?

[redneck cooker]

vabbq, I agree with Swilly , this is usually how I cook mine also.. :D :D

[vabbq]

redneck, what time and temp for your spares ?

[redneck cooker]

Usually 3 hours un-wrapped at 250- 260, then 2- 2 1/2 hours laying on the foil but the foil is open, at 250-260. I apply a finishing glaze to mine about 1 hour before we eat...usually one of Texanas jellys :D :D :D



Cool Avatar 8) :D :!:

[1044]

1044 - are you having to close down the chimney damper to hold at 230, and if so, how much ? How about the firebox damper ?

No, I run the chimneys wide open all the time. After my fire is established, and I have a good bed of coals, (it takes about 2 hours to get the pit to temp) I usually add one stick every hour or so. I regulate the temp with intake, and I will end up with it open anywhere from 1/8-1/4".

[Fred]

for me...apx. 5 1/2 to 6 hours @ apx 225...no foil...my ribs are becoming legendary around these parts :wink:

[TAR RIVER RAT]

Fred: What are you putting on your ribs? I cooked some the other day, baby back, 4 1/2 hrs at 220-225, with Bills rub, and they tasted strong, but after they sat overnite in reefer, they were much better,used hickory.
Tar

[Red Hanky BBQ]

Vabbq,

Take 1044's advice and cook with the chimney wide open. Use your intake to regulate. Also, sometimes you'll just get a bad rack of ribs. If you had them on too long being too fatty shouldn't be a problem unless they were too fatty to begin with. I've had some that have considerably more fat than others I cook and they all come from the same place. Don't sweat it, just give er another try.

When I buy them I lay them flat so the bone end is away form me and look at the layer of fat between the meat layers. I try to get ones that don't have an overly thick layer. Another thing I look for is the amount of fat over the entire rack. They should have some fat but if it looks like there is a lot I stay away. My last comment is to not buy racks that are too big. Try to buy ones that run around 3.5 lbs. Hope this helps.

[Swilly]

3.5 and down baby!!!! The only way to go :D

[Steve]

vabbq, I recall your earlier posts asking about a 20X42, so I'll assume you have that or similar. I have a 20X42 and it took me several cooks to refine my fire management. I keep the exhaust open fully. I start with 2 logs on a bed of charcoal (1/2 chimney). It takes a good hour to heat up and get a good bed of coals. I add one (preheated) log whenever the temp drops to 210. I usually have the firebox intake open about 1/4, maybe a bit less. My temp will be 230ish, but it may jump to 250 for a bit.

The most important thing I have learned is not trying to fight it. On my first cook I drove myself nuts trying to maintain 225. I now know I'm not that good. I can live with with the fluctuations, as long as I keep them gradual.

Minnesota is right, you may have gotten some bad ribs. It happens. I cook them about 5 hours on the hot end of the pit. No foil.

Your success with the butt indicates you're doing something right. Hang in there, relax, and enjoy.

[vabbq]

Steve:

I do have a 20x42 w/ a 1/2 thick firebox. Thanks for the fire help. I will give that a try next time.

[C-Town Smoker]

VABBQ, I was over at Woodman's place last week and he kept his firebox door open. He said that the cooker is drawing in cooler air along with the heat keeping the temp at 225-235. I was there for 4hrs and didn't see the temp stick move once from that temp range.

When he closed the door the temp jumped up to 300 quickly! I think it had to due with the logs not burning down to a certain point before putting them in to the box which caused the temp to spike!?! That's what I saw, just some eyewitness testimony here...I have a little WSM!! :cry: