AL,
Add another to the thankful list. I tried your technique with spare ribs and they turned out great. I found myself not too worried about the temp b/c each time I stuck it in, it had a diff temp but I didn't really care...it was close. I did the 3hrs smoke and I was successful in my 2nd attempt at a clean fire on my OK Joe. (I think I have it just about figured out). This was the first time I DIDN"T take the membrane off and like everyone else it wasn't an issue. It seared off from my grill. I thought it might not work b/c I have an infrared type but it was fine.
My only real worry was how the sauce would hold up b/c I normally thought that you had to sauce the ribs up and put them on the grill for an hr or so in order to thickin up. But I sauced them after the foil period and threw them on the hot grill for 3 mins and pulled them when it started to bubble and cut them off after a rest period. I was real happy with them. The only difference was I didn't have raw sugar and I didn't put any brown sugar on them. I might try that next time but I'm not huge on sweet. I used
Jeffs rub and bbq sauce so I figured there was enough brown sugar already and I really like his bbq sauce. I'm not sure if it's low in salt but I feel like it is. (maybe it's all in my head)
Oh and I forgot to put the trimmings on the smoker so I'm not sure what I'm going to do with them now. I might just put them in a slow cooker. Anyway thanks again!