Decided to give my Char Griller offset a go today so I got a couple slabs of pork spares from Fareway today and went to work. I trimmed them St Louis style and simply rubbed them with some Oakridge rubs (Competition pork and chicken on one and secret weapon on the other, from the sampler).
I had to fight the smoker a bit for the first couple hours. Whether it was figuring out how much wood to use or keeping the temp down (it spiked to 300 for a short while), I had to keep a pretty close eye on it. I used the minion method with Kingsford briquettes in a expanded steel box I made and just set hickory chunks on top as the smoke went on. After the first couple hours I got it to hold at about 250 for the rest of the smoke. While the temps were steady the smoker held within 10 degrees from side to side. When it spiked the right side would get 40-50 degrees hotter sometimes.
Anyways, enough rambling. Here's a pic of them....probably about 2-2.5 hours in, with the ABTs I made (which were delicious but seriously freaking HOT).
At this point I was debating on whether to use the 3-2-1 method or to just go. I decided to just cook them normally this time as a reference. They ended up cooking for about 5.5 hours before I pulled them.
I wish the pics were brighter/clearer, but I use my cell phone and with all the lights on in my kitchen that's as good as the pics get. The ribs tasted pretty darn good to me (and my buddy who happily served as a taste tester). Fairly chewy (in a good way) with a decent bark IMO. If anything, they may have been a bit strong on the hickory smoke flavor. Next time I may add a bit less wood (I think I stopped at the 3-3.5 hr mark).
Any tips or thoughts are appreciated. A bit long-winded, I know.