Just joined tonight with a question about spare ribs. Seems I usually only think to join a forum like this when I'm frustrated, then I'm usually glad I did.
I'm a complete amateur at this. I prefer my smoked meats dry, let people add sauce at the table if they like. I try different rubs, some are better, some are worse. I use a Brinkmann smoker that looks like the one on this page: http://grillcharcoalsuperb.info/new-brinkmann-805-2101-w-pit-master-smoker-large-capacity-horizontal-charcoal-wood-smoker-grill It's not meant for burning wood, say the directions, so I use lump charcoal and wood chunks (usually hickory, sometimes mesquite). So far I have only the thermometer that sits in the lid. I've been told I should buy more to set inside the smoker. I agree. I should. I probably will.
Last week I was in Memphis, ate at Rendezvous, Corky's, and Tops. I decided I'd like to try a Corky's thing, found a rub recipe online, put that together, trimmed my spare ribs St. Louis style, and went for it. Complete fail. I used a too-hot chili powder in the rub, but beyond that, it was nothing like what I experienced last week flavor-wise. I could use a decent Memphis rub recipe. In the meantime, I have a few bottles of Corky's rub coming in the mail. More than that, the meat just didn't have a good flavor or texture. I've started wondering if the Kroger-brand pre-packaged injected-with-"broth solution" spare ribs are part of what's giving me problems. It was tender, no doubt, but hardly tasted like real pork.
Anyway, I've asked that question already in a different section. Nice to meet you all. I hope to learn a thing or two here.