On Apr 14, 8:45 pm, Tutall > wrote:

> > Big Jim who used to post here more often, ran his own joint
> > and sold
> > and made Q rigs swore by higher temps. More than a few
> > others as well.
>
> > ==> Doing ribs this week, I'll crank her up a bit on the
> > next one.

> Whoa there buddy, read everything. Ribs I keep lower, I seem to make
> jerky above 250. Others report differently.

I'm with you. In the interest of not starting a nasty little snit
over temps, I cook higher than anyone I know on fatty beef like
brisket, ribs, and chuck. I cooked a 10# at 300-325 to test it out,
and it was great. I think the key is a well marbled piece of meat.

But I am with you Sr. Tutall on the ribs. Low and slow seems to be
the best for me on pig parts like spares and baby backs. Especially
spares - I prefer them to baby backs, but they need a little more
attention.

About a six weeks ago I had the crew over and we had ribs and
sausage. Boy was I glad I had the sausage. I had six full racks of
ribs on the pit, and in six hours, only half were done. Go figure. I
rotated them around after the first three hours when I added fuel, and
then every hour when I sprayed them with mix of stuff and Frank's. It
didn't matter, half still weren't done.

The mildly inebriated lynch mob was forming, but I wasn't gonna serve
half the ribs as I knew it wasn't enough for everyone to get a plate
full. It took another full hour to get the remaining racks done.

They all agreed it was worth the wait, but it was tricky there. To
me, spare ribs truly stick to the old addage, "it's done when it's
done".

I'll take the time. I hate dry spares almost as much as chewy spares.

Robert