I smoked some spare ribs Friday night (3 slabs) and they are awful!
I bought some Kingsford briquets that I could use the for smoking jerky, and my son's salmon, if and when.
Figuring lower temps for fish & jerky, and the briquet's burns much cooler than the Lump charcoal.
Wife got a bigger bag than I wanted, but what the heck. I'll use them for the ribs, right?
1st couple of hours was OK, but then temp started to drop. Shook in some more Kingford, just like I do with the lump, and nothing!
Except fouling smelling smoke pouring from stack, and no temperature rise for 45 to 60 minutes! In fact temps fell even lower, to 140* due to fuel or technique
What the...? Lump usually starts raising temps within 10-15 minutes or so.
Temps strayed so low, that I thought my Maverick digital remote thermometer's batteries had taken a dive.
Not the case. Fuel source or technique.
I gave up and decided to foil and bake in oven for the recommended two hours. (I usually do this in the smoker, but with low temps, I opted for the oven at 235*. However after ribs were in oven for a 1/2 hour or so, my smoker did finely rise to 250* but then dropped again. Also decided not to put them back in smoker for last hour of smoke, because temps weren't in the safe zone.
So, cooked uncovered in oven another hour.
Tasted some of the chefs tasters you get when cutting into KC style. Pretty much like jerky. Okay, but still pork jerky.
Re-foiled, added water and baked another hour @ 235*, then let them rest another hour or so, still foiled in turned off oven.
Tried a bite again, and ended up having a dinner of baked Sweet Potato and Peanut Butter sandwich, with Fig newton dessert.
Mmmm, yummy! Huh?
Yup... they were that bad!
Worst I have ever made, oven, grill or smoker.
Trust me, NO ONE will make those disappear before you get them to freezer. LOL
I'm hoping, that if I freeze them, re-sauce and foil with liquid for steam, and bake them again for another hour or so in oven, they might be edible.
Now what the heck do I do with leftover crappy charcoal?
I think when using briquettes, maybe they need to be full on fire before adding to already going coals.
Because adding them raw, so to speak, gave off some awful smoke without any wood on it, and killed the temp.
Any advice or insights?