Baby Back Ribs First Smoke

[alanfred]

Right or wrong, here we go


_______________________

 

[Lonzinomaker]

Looks good. Assuming you are using 225 deg, resist the urge to peek at them until about 4 hours have gone by. I go 5.25 hours in my #3 before I check for done.

 

[alanfred]

Temp set 1 line below 225 (see pic). ThermoWorks Smoke™ 2-Channel Alarm's ambient probe set on rack under bottom rack of ribs. I am seeing a temperature swing of 26 deg from 218-244. Not to worry as this is normal according to Lazy-Q's Smokers Guide. Outside temp here in Brownsville is a balmy 76 deg. The aroma is divine at the 3 1/2 hour mark, 1 hour till the "toothpick test".

 

[alanfred]

Top Rack at 4 1/2 hours, good, just a little dry.
Middle Rack at 5 hours, fantastic, this is what I need to replicate.

I guess I should have checked the top rack at 4 hours.

Anybody do a rack swap in the middle of the smoke?

Maybe I should use middle and lower racks only,

Thoughts, suggestions?

 

[Pork Belly]

I cook ribs hotter, I do 2 3/4 lb and down baby backs at 250 for exactly 4 hours. If I were cooking in a #1 instead of my #3 I would rotate the top and second rack half way through. Perhaps not necessary but I prefer as much space as possible between the heat element and the food.