Kent wrote:
> "Dave Bugg" > wrote in message
> ...
>> Bob-tx wrote:
>>> ..... fall off the bone cleanly, and
>>> tender, and well smoked.
>>
>> Bob, those are over-cooked ribs that have been stewed after smoking.
>> I don't use foil, ahve done thousands of slabs, and they come out
>> tender, moist and with a bit of a tug of meat pulling from the bone.
>>
>>> I use an offset smoker, mostly oak wood (I can usually get all the
>>> Oak I want for free), and try to keep the temp at grill level around
>>> 225 - 250,
>>> with chimney always wide open.
>>
>> I cook my spares at 275F or better. They are much more quickly
>> tenderized than a large cut like pork butt or shoulder because of
>> the thinness of the meat and the large surface of bone. Cooking is
>> accomplished in about three hours. You know they're done when you
>> can bend the slab and the meat seperates from itself.
>>
>> It sounds like you have a lot of hot, direct heat hitting the ribs. I
>> would question if your thermometer is providing accurate readings at
>> the grill surface. I would also experiment with baffles to keep as
>> much direct hot heat, from the offset, away from the ribs as
>> possible. You also may just be cooking your ribs far too long.
>>
>> I hope this helps some.
>>
>> --
>> Dave
>>
>>
> 275F or higher is too high for ribs.

I've done thousands of slabs of ribs. I've won contests. I've Sold them to
retail and wholesale customers alike. You, on the other hand, have just
proven that you have never bbq'd a thing in your life. You nothing but a
pretentious, pedantic, prig.

--
Dave
"A human being should be able to change a diaper, plan an invasion,
butcher a hog, conn a ship, design a building, write a sonnet, balance
accounts, build a wall, set a bone, comfort the dying, take orders,
give orders, cooperate, act alone, solve equations, analyze a new
problem, pitch manure, program a computer, cook a tasty meal, fight
efficiently, die gallantly. Specialization is for insects."--------
----- Robert Heinlein