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Yesterday I tried some spare ribs trimmed St Louis style. 2 racks. Cut them in half, removed membranne and rubbed. Once the egg settled in at around 280 on they went. Used apple wood. Spritzed them after the first 30 minutes and about every 30 minutes thereafter. Cooked fo 2.5 hours then I foiled with some apple juice. Checked them after another 1 1/2 hours and they were black in color, and falling off the bone. Not my best effort. I generally use this method 3-2-1 and have had pretty consistent results. I didn't let them go the full 3 hours uncovered as they were getting pretty dark. I then checked them early in the foil process and like I said, they were already past done.
I am getting a little frustrated with the egg. I love it for steaks and burgers, chops, etc...(grilling) but my efforts at smoking have been disappointing so far. I turned out much better q on my WSM. I am sure it is just a matter of getting used to the egg. I haven't calibrated the thermometer or even compared it to my Maverick. So far I have just been going off of the lid thermometer temp. But it is almost as though it cooks hotter than what I am used to.
Got any suggestions? Thanks.