I have had success with what seems to be one of the most popular rib smoking methods on this board.
Dry rub, smoke 3-4 hours with apple juice spray every hour, remove & mop, cover in foil and finish in oven for 2-3 hours.
My couple of questions are as follows.
1 During the smoking process I kept the ribs meat side up the entire time and noticed a little black charing on the bottoms of some of the ribs (not horrible but enough to notice while eating some of them). Temp was kept at about 220. Should I be flipping the ribs to meat side down at all? Should I be rotating the metal racks each time I spray with apple juice?
2 I wrapped each 1/2 rib rack in it's individual foil before putting them in the oven. Can you get the same pull from the bone appearance if I put them in a foil pan on top of each other and cover the pan with foil?
3 Is there any reason I couldn't put the ribs (individually wrapped or in a covered foil pan) on the 36" PGS gas grill to finish? Obviously I would keep the temp low and the ribs/pan away from direct heat.
4 How is apple biskets with spare ribs?
5 I cooked baby backs and I am going to try spare ribs this week. Should I cut the flap of meat/fat off that covers a portion of the bottom of the ribs?
6 Does it help to trim some excess fat of the top of the spare ribs?
Thanks in advance
Welcome to the forum.
So far I have only done baby backs once in the Bradley. I did not have the problem you indicated. I cooked mine the entire time in the smoker, bone side down and rotated racks once. Then I sprayed with apple juice and FTC'd. I think your temp may have been a little high. Remember low and slow. I am sure the experts will chime in soon.
1.no and no
2.yes
3. no
4. nice
5.no
6.no
Your temps are a bit high too.But to each is own.195-210 TOPS.Imo.