Originally Posted by jerryb
could be, when I do ribs I always give them about 5 and a half hours at around 225 degrees and I use wood for the first half then just charcoal.
did you have something between the ribs and the coals? if the grease was dripping down there that could be it. in both of my pits there is something to catch the grease.
I wish i had seen this thread earlier, but I'm jumping in.
A preferred method for spare ribs is a 3-2-1 technique. 3 hrs on the smoker, 2 hrs wrapped in foil on the smoker and 1 hr out of the foil and on the smoker. this works great but is a bit of work. I have gone to a 5 hrs on the smoker. I like them with a little bite in them and slightly dry.
If your foods taste yuky and you are burping smoke later in the evening. You have made creosote while cooking. To much smoke, not necessarily to long on the smoke. You want a Thin Blue Smoke, not a white smoke. I have a UDS, I light 6 briquettes and add them to the center of my charcoal basket. I have 6-8 chunks of seasoned wood, not green, laying around the basket. It will hold 250ish for 15 hrs.
If you go to the Smoking Meat forum, I have pics there under "rw willy" . Check my threads that I have started. if you can't find any pics I will post them here.