I will have plenty of Q-View today as I am cooking 4 racks of spares, 10 pounds of chicken parts, 3 pounds of sweetbreads, and about 5 pounds of sausage. This is for the UFC fight tonight expecting a big crowd we will have all the sides. I am going to try to cook everything on my two UDS smokers. I am going to use a Rib rack for the spares but I do have one question it looks like I am going to have to use the lower rack for the spares so they will fit without touching the top of my lid. Will I have to adjust my temps since the spares are gointg to be about 5 inches closer to the fire? The ribs will be around the level of the thermometer with nothing on the top rack. Any help would be appreciated it is my first go on the bottom rack.
Spare Ribs Plus More in the UDS...Now with Q-View
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If you have at least 24" from the bottom of your charcoal basket to your rack I think you'll be fine. Anything closer I think I'd put some foil under the rib rack to try and deflect heat. Not knowing how high off the bottom you have your basket it sounds like you'll be pretty close to 23 or 24 inches?
Ok now the spares are ready for some foil added some butter and Brown Sugar.
Ribs Foiled now for the Mollejas (Sweetbreads)
No BBQ would be complete without some yard bird.
More to come later
Edited by ECTO1 - 10/23/10 at 1:45pm
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Were they calf sweetbreads or steer (from the thyroid glands)? Did you soak them first to remove the membrane? We used to toss them on just before finishing some thick porterhouses and brown them up and serve with mushrooms; yum!