How do you get fat to caramelize when smoking?

[amlong88]

What pit temps are you smoking at? Are you using an accurate thermometer to check pit temps? Sounds like you're cooking at low temp. 6.5 hours for spares at 230-240 pit temp should render out the fat and make the meat pull off the bone if not fall off the bone. You might just need to cook a little longer.

 

[mowin]

You ribs look a little under cooked. I don't see any bone showing. Usually there will be a good 1/2” or more showing.

As mentioned, how are you monitoring your pit temp? Stock therm can be way off, and your pit temp might not be as hot as you think, making the meat not quite done.

I noticed if my brisket isn't quite there, the fat will be chewy. And I'm like you, I love the melt in your mouth fat from a low and slow cook.

Grab a maverick 732 or igrill2 with ambient probes and meat probes. Best way the know for sure what your pit temps are.