Spare Ribs

[nolan]

I prefer Sam's meat for all cuts (Spare Ribs, Baby Backs, Shoulders, and Briskets).  However, I didn't have time to run across town so I picked up a 2 pack from our local butcher. 
 

I trimmed the meat and separated the tips from the ribs and dry rubbed all with Cavendar's Greek Meat Seasoning.  Wrapped in plastic wrap and put in the fridge overnight.  I preheated the smoker to cook at 230* and filled drip pan with apple juice.


I smoked the ribs with apple wood for 3 hours, 20 minutes.  I sprayed all the meat with apple juice, then removed to foil.  I returned to smoker for 2.5 hours at 230*.  I rotated the meat a couple times while in foil.  I removed the meat and basted in barbeque sauce and returned to the smoker.  I cooked for 1.5 hours.  Rotated some meat and sprayed with apple juice once.



Some pieces were fall off the bone, some pieces were just right, but all was a bit too peppery (if that's a word).  A little too spicy and a little overcooked.  I wonder if I even need to use foil?  Next time I might try going without the wrap and just spray with juice every hour or so...

[classicrockgriller]

According to your times, the ribs were cooked for 7 1/2 hrs.

That was probably 1 1/2 to 2 hours too long.

Ribs should have a slight pull back and a small flex.

[Habanero Smoker]

What are you using to monitor your cabinet temperature with. The pull back on that one section of ribs is an indication that you cooked too long for the temperature you were cooking at.

I smoke/cook spare ribs at 200°F - 212°F for about 7 to 8 hours without foil, or mopping (spraying). You should know that I have a second element, so my recovery time is faster. The only thing I do during cooking is to rotate every two hours. I use the toothpick test to check for tenderness. The finished ribs have a nice texture. I like a little tug when I bite into my ribs.

[nolan]

I agree, I think I left them in too long and at too high of a temp.  It was windy and cold out, so I thought I'd adjust with keeping the temp elevated.  I also added time to account for opening the door (rotating, foiling, etc.).  I planned for the 3-2-1, but failed to stick to it.