Brick wrote:
On 1-May-2005, 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?

major snippage

I can't imagine how you managed that texture with spareribs. Beef
ribs
are likely to be greasy, but spares? I've never had a rack of spares
with
enough fat content to make much grease. My best guess is that you
didn't have enough heat. Even that is pretty far out considering
that
you're using an offset. My offset likes to run hotter rather then
colder.
Maybe someone else with an offset can shed some light on your
plight.

Brick (Keep the shiny side up)


Or, on the other hand, maybe too much heat and the fats didn't have
enough time to render out?
I've had "greasy" ribs when I became too impatient and tried to get
them to cook faster.

DjE needs to give us a little more information before we can come up
with the proper diagnosis.

BOB
with 6 racks of spares waiting for the fire to stabilize @ about 275°
and I'll be sampling around 1, and eating around 2ish