Tried some spare ribs last night for the first time, and struggled. Was planning to use the 3-2-1 method but opted for a mop instead of foil.
Rubbed the ribs down with Famous Dave's Rib Rub, and put them on indirect at 250. After about 2 hours my temp spiked to about 325 but I got it under control again. Pulled the ribs after about four and a half hours and the "bark" was hard as a rock. Inedible.
On the plus side, I was able to salvage a lot of moist meat so we still had a pretty good meal. Did the spiked temp kill me? I obviously should have pulled these a lot earlier, but as I have never cooked spare ribs before I wasn't sure what to look for. I need to get a rib rack... That would have helped, I think. (I cut the ribs into our pieces and laid them flat on the grill. Come to think of it, they were upside down too. It was hard to tell after I got the mustard and rub on...)
One more question. Do you experts put the the platesetter on and THEN get the temp stabilized? Or do you put the platesetter in just before you put your meat on?
I had three great cooks in a row leading up to this one, so I am getting better!