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First Time Spare Ribs...wondering where I went wrong
I did 2 racks of spares yesterday. I used a digi temp for the grate. However, the grate was too crowded so I had to aim the probe down towards the plate setter. There was a huge discrepancy between the digi and the dome. I wondered if the overcrowding had anything to do with it or if the probe was picking up ambient heat off the plate. I used apple wood. Smoked them for about 5 hours. I didn't use a V-rack...wondering if this impacted the final product??? I did the bend test...seemed done...possibly too done. I pulled them off and cut them...no resting. They didn't cut very well. They seemed to fall apart...making me think they were overdone. My guests and wife said they were amazing...I'm my worst critic.
I think the temp variation affected the cook. At times the digi read 300+ while the dome was around 250. I was also aiming for time (~5hrs) before I did a "done test". I read some where that spares go for 5-7 hours...not an egg site. My prep included mustard and rub (one rub with a lot of turbinado sugar and the other was a Memphis style rub with powdered Worcestershire). This is also the 2nd time I have used my egg...the first time was for a brisket...I'm ambitious :-)
LGBE August 2013