any tips on smoking spare ribs ?

Yes, what time do I need to show up to eat?

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Make sure they are trimmed nice and even and the membrane is removed.

Do you plan to wrap them after the initial smoke? I find that method works best. I usually do 3 hours on the smoker and then wrap them for 2-3 hours and then back on the smoker to finish them off.

I wrap them with brown sugar, Parkay, a few dashes of hot sauce, and honey. That's a fairly traditional competition method and people seem to enjoy them. I think there's a pic of that prep earlier in this thread.

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wait did you say butter ?

anyways..so you smoke for 3 hours, then take them off the smoker (wrapped) for 2-3 , then back on ?

Not butter, Parkay. Butter will burn.

I wrap them and put them back on the smoker for 2-3 more hours around 225-250. Or you can cheat and setup your gas grill or oven to handle them while they are wrapped.

Doing the gas grill is tricky though because you need to watch that they are all heating evenly and not directly over the heat.

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i use a weber bullet

so basically just a ~ 6hour cook time with the last 2-3 wrapped

spare ribs have membrane?

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Yes. I think it's harder to get removed than the baby backs.

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Agreed, the place I get the ribs from will remove it for you.

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Around here what they sell as spare ribs are "country-ribs" or some other name - they are pre-cut pieces with no membrane.

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Picking up some spare ribs, bringing them home, then making a disappointed face and throwing them directly in to garbage will save you about 6 hours.

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I never wrap and never smoke my ribs longer than 5 hours. They always turn out great.

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What kind of smoker do you have?

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Weber Smokey Mountain.

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I've heard those are easier to keep a constant temperature than a typical offset stick burner.

I've got a new offset this summer with better insulation and I adjusted the air flow by changing the opening and adding baffle plates to keep the heat circulation through the chamber more even. It's made it much easier to achieve and maintain the temperatures that I'm looking for. It's made a huge difference.

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A buddy of mine has a Yoder offset smoker made out of cast iron. That thing maintains a very consistent temperature and is much easier to use than the WSM.

Once we figure out our long-term living arrangement here in MA, I'm going to upgrade to one of those. I've also become very interested in Argentinian-style open-fire grilling, for which I will need special equipment. Hopefully I will have a pretty serious outdoor kitchen operating by the beginning of next summer.

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make sure you build a tandoori style oven in your backyard too while you're at it

This is how I'll picture Tall Midget from here on out -

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Someone's going to be persona naan grata at the first cookout.

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A tandoor would greatly enhance my culinary pursuits, particularly in the area of naan production. As you may know, Bagels, Tall Midget has long been devoted to artisanal bread-making practices.

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Here's a nice Tibetan flatbread you can make on a hotplate in the time it takes Bagels to muddle coriander. .
http://www.food.com/recipe/jacques-pepins-flatbread-416395

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That recipe seems fairly pedestrian.

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had Honky Tonk BBQ last night and have to say i wasn't too impressed

between me and my friend we tried the pulled pork, brisket, hot link, greens and mashed potatoes

pulled pork was the best out of the group, pretty good flavor but a bit dry
brisket sucked
hot link sucked, casing had a really strong snap to it and the texture was odd
sides were decent

I went there about a month ago and was not impressed either. Nice looking place, decent bar, but the food was just average.

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well, i tried to rectify it by trying Rib Brothers down the street here in beautiful Alsip, but they were closed for some unknown reason

get back to work and check their website...yup, closed wednesdays . what the hell kind of restaurant does that kind of shit

Your desire to get good bbq is quite awesome good sir, I could eat it every meal.

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anyone done lamb before ? leg of lamb was on sale so i picked one up, gonna throw it in the smoker this weekend......read the Virtual Weber Bullet site topic on it....basically says to marinate it in fresh rosemary, honey, dijon mustard, lemon zest and garlic then smoke for ~3hrs @ 225

Smoking some ribs today on my Weber One Touch Gold.
Keeping the temp at about 290, water pan over coals, meat on indirect side, with some maple chips on the coals.
Using a Famous Daves rub, and I'll put some Sweet and Sassy sauce on during the last 40 minutes.
Probably a 4-4.5 hour cook time.

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http://soundcloud.com/darkside124 HOF 2013, MM Champion 2014