2 racks of babyback ribs, beans and, 3 baked potatoes

[Camaro154]

I will receive my model 3 on Friday and after seasoning it I plan on smoking 2 racks of babyback ribs, beans, and 3 baked potatoes.  I plan on using mustard for the binder and then famous daves rib seasoning.  For the beans I will be using the pioneerwoman recipe which calls for beans, bacon, onion, green bell pepper, brown sugar, vinegar, mustard, and barbecue sauce.  I plan on using 3 large potatoes like the kind you would get at a restaurant from Costco.  I plan on smoking the ribs at 235 using 3 ounces of hickory wood for 5 hours.  My question is how should I arrange the smoker to accommodate the ribs, beans, and potatoes (what order on the rack top to bottom)?  I read that most people pull the beans out about 3 hours into the smoke so they don't get dried out on the top layer.  Any help would be appreciated.

 

[NDKoze]

I haven't done this before, but I am pretty sure that you are going to want to put the beans and potatoes above the ribs.

I have been meaning to try that bean recipe. I'll be anxious to hear how you like it. It seems to be pretty popular with others here.

 

[Walt]

I put the potatoes under the ribs to allow the rendered fat to flavor them but the beans go above so they dont get too greasy.

 

[Camaro154]

Then I should put the beans on the top shelf, ribs on the second shelf, and potatoes on the third shelf.  In the model 3 smoker will I be able to fit two racks of babyback ribs on the same shelf?  The reason I am asking is because this is my first smoke with the model 3. 

 

[NDKoze]

Yeah, on a #3, it is big enough to put the potatoes below the ribs. On a #1/#2 I would put them above based on the recommendation from others with #1/#2 smokers.

Yes, you will be able to get two full racks of Baby Backs on one #3 shelf. This is one of the big benefits of the #3.

 

[Camaro154]

Thanks for all the feedback.  Now all I will need to decide is if I want the drippings on the potatoes or not.  If I decide against the drippings then I will try and fit the potatoes on the top shelf with the beans.

 

[DivotMaker]

I, personally, wouldn't want rib drippings on the potatoes - but that's just me.  I'd poke holes in the taters with a fork, coat in olive oil and kosher salt, and put them on the top shelf with the beans.  Since your smoking at only 235, I wouldn't think the beans would get very dry going the distance with the ribs, but not sure.  I usually don't do combination-food smokes like this.  I only say that because you want to limit opening the smoker until close to the time the ribs are done. 

Also, since this is your first smoke, I'd start checking the ribs at around the 4 1/2 hour point.  Don't try to probe them with a thermometer - ribs are all about feel (can't get an accurate temp reading).  I check with a wooden toothpick.  Does it go in the meat easy?  Can you pull the meat away from the bone, without breaking the toothpick?  If yes, they're done!  If no, go another 20-30 min and check again.

Be sure to get us some pics!

 

[Camaro154]

DivotMaker that is some great advise thank you.  I will experiment and leave the beans in the whole time and will report if they come out dry.  I have decided to put the potatoes on the top rack and pass on the drippings.

 

[DivotMaker]

Good luck with that inaugural smoke, Charles!  Sounds like you have a good plan.  Don't forget a water pan next to the smoke box!

 

[Pork Belly]

I do beans in a medium iron skillet, top shelf directly under the vent hole. I would do the Potatoes on the top shelf with the beans. Go with olive oil or a bacon grease coating along with some kosher salt and black pepper.

 

[Camaro154]

I landed up picking the Swift Premium babyback ribs from Costco.  They weighted in at about 3 pounds apiece.  My wife had family in town because of a recent family emergency with her grandmother so we decided to invite additional people which changed my original plan.  I now had to cook 6 large bake potatoes and adjusted the bean recipe which consisted of 6 cans of Bush beans.  I put the beans on the top rack along with the 6 potatoes which filled the top rack to capacity.  Then I put 2 racks of ribs on the second rack and 1 on the third rack.  I added in a pan of apple juice at the bottom of the smoker.  I set the smoker to 235 for the duration of the cooking.  I smoked the potatoes for 4 hours and then pulled them out and wrapped them in foil and finished them off in the oven.  I also pulled the beans out and stirred them because they had developed a nice dark top layer (not burnt just smoked).  In the end the beans did not dry out and they turned out perfect.  I figured I wouldn't have problems with the beans drying out since I upped the recipe to use 6 cans.  The potatoes turned out perfect nice and soft.  I cooked the ribs for a total of 5.5 hours and they probably should have gone longer.  I had to pull them because company was hungry and tired after being at the hospital all day.  I figured the ribs would have been done  in 5.5 hours at 235.  The ribs still had been a little chewy and the fat still needed to be rendered down some more.  My best guess is that they did not finish in 5.5 hours because the ribs had been 3 pounds each which may be large for baby back ribs or because I loaded up the smoker with the beans and potatoes that it could have also affected the total cook time.

 

[BedouinBob]

Charles, sorry about the family situation but it sounds like you had a great smoke. Do you think you could have just left the potatoes in for the full 5.5 hours and had a good result? I always hate to open my smoker in process since I figure it lets moisture out.

 

[Camaro154]

When I checked the potatoes at 4 hours the outer portion of the potato felt like it had softened up but the potato felt pretty firm still.  I didn't want to chance it so I pulled the potatoes out.  I still think this was the right thing to do.  However the potatoes I used had been really big.  I would say the potatoes are slightly larger than you would have gotten at a steak restaurant.  If you live near a Costo I used the bag of large russet potatoes. 

 

[DivotMaker]

Charles, sounds like a great first-effort - I'd mark it in the "win" column!  You'll learn lots of lessons, with every cook.  Yes, the extra mass of the potatoes and beans probably effected the cook time on the ribs - as did opening the door at 4 hours.  I've learned that every door opening is probably going to add 30 minutes to cook time.  Don't underestimate the disruption of constant temperature.  Although these smokers recover quickly, it slows the cooking process (in my opinion).

When doing a large smoke, always allow extra time (at least an hour over what, say, "just ribs" would take).  Just my 2¢!

 

[Walt]

I leave potatoes in for the entire rib cook & they always come out perfectly done.  If by cannce they were under, a couple minutes in the microwave would resolve that.

I have not experienced any extra cook time needed with the addition of a few potatoes under the ribs and a pan of beans over.

 

[DivotMaker]

I have not experienced any extra cook time needed with the addition of a few potatoes under the ribs and a pan of beans over.

Good to know, Walt!  I think the door opening has more effect than the extra mass - but, he added (what sounds like) 6 really big taters, and 6 cans of beans!   Hehe...that's a lot of beans and taters! ;D

 

[Camaro154]

Everything did turn out good and the fun in smokin is tinkering with your process until you get it right for your own taste.  Thanks for everyone sharing their experiences.