I cooked some more rubs saturday. I was feeling pretty lazy and really just wnated to use up the meat to amke space in the freezer and empty a gas bottle so I had low expections. I did a long run in the morning so didn't get the rubs in the smoker until nearly noon and didn't pay too much attention to the temperature which ended up slightly hot. After a few hours I wanted to head out shopping so removed them form the smoked, wrapped in foil and shoved in the oven at 250*F. I took them out around 6pm and I was surprised how good they were much better than the last batch which I put in some much more love and attention. The let down again was the quality of the meat,loads of cartilage. I will have to source different ribs. They were supposedly st-louis cut but they seemed more like spare-ribs, and the ends at that.
they were much more tender than the last attempt and so getting the meat off the cartilage was easy. the smokiness was better as well. the bark not so god form being wrapped in foil. My hunch is that the higher smoking temperature lead to a more smoky meat. the 250*F tend to give a very slight smoking form the wood, often there are large chunks of charcoal left behind from the hickory lumps, this time it burnt all through.
