Summer Spares

While on vacation I had some BBQ. It was OK, but I really thought "I need to fire up my smoker!" We're back and I had some spares in the freezer which I took out last night. Today I smeared them with my usual mix except that I used Rosemary, Sage, Oregano and Garlic from the garden. I also added some Thyme based on Alton Brown's recipe. It will be marinating for a bit (45 minutes?) while I prep the smoker.

Weather is 83°, hot and sunny with practically no wind.


This is going to be smoked in the 18 1/2" WSM with some remaing Grove lump and some Stubbs briquettes. I grabbed a handful of wood chunks consisting of some maple, walnut, apple and possibly some cherry to which I added some hickory for smoking woods. This will be a somewhat unattended cook to a large extent. At about 6:00 PM we need to head out. I plan to have things stabilized by then at a somewhat lower temp and then will allow that it will droop as the evening proceeds. Hopefully they won't overcook by the time we get home.

time	temp	comment
4:20 PM		Set partially lit chimney on the fire lay.
4:32		Fire was roaring! Amazing how fast it goes on a hot day. I put about 3 quarts of hot water in the bowl and buttoned the smoker up. I closed two bottom vents fully and left one about 1/2 open. Within about a minute the grate probe is reading 281°. And the meat probe sitting on the table for my Platinum is reading 125°.
4:40	285°/?(grate/lid)	Meat on!
4:46	288°/230°	Went to about 1/3 open on the remaining open bottom vent.
4:56	233°/?	Dropping faster than I would like. Did I close off too much? I may need to adjust up more.
5:09	229°/?
5:38	215°	Opening the bottom vent up a bit.
5:56	238°	Looks good temperature wise.
6:10	244°	heading out.
11:00	195°	Meat off! Temperature drooped as expected. The meat really hadn't pulled back on the bone and when lifted in the middle, the ribs flexed a little. It could probably smoke a little longer to make more tender ribs but I like mine a bit toothsome and deemed them done.

Flavor - Good! I haven't decided if I took them off prematurely or they were done. The meat is tender 

I'm not sure I would do anything different.