truckinusa
New member
This is my 1st Smoke....Doing Baby backs on a #1...smoker has been going for 3 hours and ribs are 165 degrees....I used 3.3 oz of wood @ 235 degrees approx. (the dial is not exact). I was going to leave them for 4½ hrs, any suggestions...I have probed them thru the top hole. I have not opened the smoker, any help would be appreciated....do I take them off or leave them? Thanks Walt you were correct. This was what I did for my 1st smoke:
My First Smoke (beginning 01.23.15)
1. 12:30 pm - Put a coat of mustard on 3 - ½ - slabs baby back ribs and then coated with Grill Mates Smokehouse Maple Seasoning
2. Put a coat of Diabetic Friendly Gourmet Deli & Grillin Sauce on 1 - ½ - slab baby back ribs.
2. Wrapped all slabs in foil and place back in refrigerator.
01.24.15
1. Removed ribs from fridge and unfoiled, ribs weighed about 10 lbs
2. Fired up Smoker #1 with 3.3 oz. of apple wood.
3. Filled a foil loaf pan about ½ full of apple juice.
4. Place ribs on top 2 rack
5. Smoked 4½ hours @ 235° (1 pm to 5:30 )
6. Opened door, ribs were 175° swabed 2 racks with BBQ sauce and left all in
smoker for an additional 30 minutes with door closed and unit off.
7. The outside temp when I started was 42°
Results:
Bones on ends twisted easily. However meat was a little tougher on the center bones. Flavor was good, probably could have used a little more rub.
Wife gave me a A on my 1st smoke, I guess I'm good.
My First Smoke (beginning 01.23.15)
1. 12:30 pm - Put a coat of mustard on 3 - ½ - slabs baby back ribs and then coated with Grill Mates Smokehouse Maple Seasoning
2. Put a coat of Diabetic Friendly Gourmet Deli & Grillin Sauce on 1 - ½ - slab baby back ribs.
2. Wrapped all slabs in foil and place back in refrigerator.
01.24.15
1. Removed ribs from fridge and unfoiled, ribs weighed about 10 lbs
2. Fired up Smoker #1 with 3.3 oz. of apple wood.
3. Filled a foil loaf pan about ½ full of apple juice.
4. Place ribs on top 2 rack
5. Smoked 4½ hours @ 235° (1 pm to 5:30 )
6. Opened door, ribs were 175° swabed 2 racks with BBQ sauce and left all in
smoker for an additional 30 minutes with door closed and unit off.
7. The outside temp when I started was 42°
Results:
Bones on ends twisted easily. However meat was a little tougher on the center bones. Flavor was good, probably could have used a little more rub.
Wife gave me a A on my 1st smoke, I guess I'm good.