Popped My Cherry

[Buck]

 

Seasoned my new #1 last night and tonight threw on some Italian Sausage and Beef Short Ribs (Squares) for "my first time".

Sausage went 3 hours at 225F...absolutely PERFECT.  INCREDIBLE!

Short Ribs were only at 153F - 158F....way too chewy at this stage but good flavor...gonna give it two more hours and check texture again.

ROLLING

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[BedouinBob]

Buck, you will definitely need more time for the ribs but you are on your way! Great smokin'.

[Buck]

Need some advice...

Second day of smoking today (yesterday popped cherry and day before that was Seasoning Day):

I smoked one rack of baby backs that were dry rubbed with mustard base beforehand.  6.5 hours at 235F.  Nice peppery char but the ribs were VERY dry.  I also had a meatloaf foil tin filled 80% with apple juice in bottom of smoker.

smoked pork belly at same time which was not as bone dry but still on dry side.

Any suggestions?

Do i ned to foil with something wet to preserve moisture and finish smoking that way?

thanks

[old sarge]

Welcome Buck to the forum. Baby backs at 235 for 6.5 hours seems to high and too long.  I do BBs at 225 and they are generally done in 5 hours. Sometimes a little sooner, sometimes a little later. And never dry. I start checking around 4 or 4 1/2 hours. Enjoy!

[BedouinBob]

Buck, use a water tray and place it next to the heating element box. 6.5 is way too long for BB ribs. Think 4.5 - 5. No worries, you'll get there. 

[SconnieQ]

Buck, a water pan next to the wood box will help with pork ribs, pork belly and short ribs. Smoking different meats at the same time can be more challenging. Short ribs need low and slow, for many hours, similar to brisket. Pork ribs are a shorter cook. Pork belly varies depending on whether it is cured or not. This guide is a great resource for the beginning smoker.

http://smokinitforums.com/index.php?topic=2151.0