DjE" "diskman_1 atyahoodotc om wrote:
Having tried ribs again on my offset smoker, I come to the fine folks
of AFB.. I tried smoking a rack of spareribs the other day, and I
ended up with a very tender yet very very greasy ham-like taste and
texture of the meat. What happened?

Prolly the same thing that happened to me (which I still am unsure of).
My wife was starting to call my "ribs" ham-on-a-stick, but either I'm
getting better at them, or I'm learning to like that flavor.

That said, I did start cooking at higher temps than my first attempts. I
have a Traeger pellet grill, and cook the ribs on "Medium" (which is
around 300-350 degrees); and alternate to the "Smoke" setting (around
220 degrees).

I read that thread from 2000 where someone said ribs should taste like
bacon-on-a-stick. That was almost how my first (babybacks) turned out.
While I did (eventually) enjoy them, I wasn't intending to make bacon.
My last batch was actually pretty good: smoky, but not like eating
smoked ham or bacon. There was pink from the smoke, but not 100%. I'd
say they tasted halfway between "chain restaurant" ribs, and
bacon-on-a-stick. My wife liked that batch, so I guess I'm getting
better. YMMV.


--
Mike | An old man's car phone rang, and he heard his wife
'04 | say, "Herman, I just heard on the news a car is going
| the wrong way on Interstate 77!" "Heck, said Herman
| "It's not just one car, it's hundreds of them!"