So here's my full run down on prepping/cooking spareribs...
I start off with rinsing/drying and removing membrane.
- salt and let that sit in order to draw out some moister.
- mustard followed by dry rub (I used bone sucking sauce rub for the first time)
- wrap ribs in plastic wrap overnight (about 15 hrs)
- take out of the fridge the next day and let the, come up to room temp (30min-45min)
- I use 2 3x 10 aluminum foil trays that fit perfectly beside the fire box
- place the ribs on the highest rack, close door and turn on the smoker to the 225 setting and let them rip for 5 hrs no peaking. (I used to foil previously but read on the forum that it was not needed so I skipped the foil and never looked back)
-also wanted to add that I just purchased a maverick 733 and noticed how much the smoker temp control was off, we're talking almost 75 degrees on some swings. I smoked pork shoulder last night and decided to moved the pans above the heat box and noticed that I got really good temp control with 25 degree swing at the most.
I used both pecan and hickory chips which were store bought because I thought the wood sent with the SI might have been bad so that's another area I covered. The end product looks fantastic however, they look better than they taste. Once every couple of smokes I get a good turn out but for some reason the usual taste that I can't pin point always makes an appearance. I was trying to upload some pics from my iPad but it just hangs and doesn't allow me to attach, not sure if I have to use an actual cup in order to upload pics?
I wanted to say thanks to everyone who reached out to this post, great to see how involved everyone is on this forum and hope that I can contribute to future discussions.
I will try uploading some pics.