Ok, now an admission. My first ribs of 2009 sucked. They were horrible, almost as bad as ribs from a restaurant. They were so bad it needed a Crime Scene Investigation. Here is a summary of where things went bad.
- Meat: The spare ribs were very poor quality. I couldn't believe how bad they were as I was trimming them St. Louis style. One end of each rack of spares was ok, but the other end was scrawny, skinny. Must have been a dieting pig.
- Rub: I experimented with a rub that had too much salt. Flavor was ok, but using a lot of salt in a rub on ribs makes them start to cure like a ham during the cooking process.
- Fire management: I wasn't paying attention while the Big Green Egg was warming up and my temp shot up to 450f before I knew it. I struggled to get it back down to 225-250f but it ended up staying around 300f all afternoon.
- No drip pan: I just put foil on the plate setter because I was out of 1/2 steam pans. So instead of the rendered fat falling into a drip pan with liquid, the grease fell onto the hot foil. That grease smoldered a bit, adding a funky flavor to the rib meat.