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)

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