First smoke in new #3 analog-Baby back ribs

[Lonzinomaker]

Baby back ribs are on sale at the local resturant supply store for $2.56/lb. So I got 2 packs of 3 each.  Kind of a last minute smoke, so I didn't get them brined overnight.  Just brought them home, washed them off, pulled the silver skin, salted moderately, then sprinkled with Memphis dust (no mustard). They sat for maybe 1/2 hour while I got the smoker ready with 3 oz  apple wood, water pan, and racks. Put ribs in and set dial to about 235 deg at noon. Closed door and left it alone until 4:30. Checked ribs, not quite ready. Checked again at 5:00. Pulled one rack, brushed on some Sweet Baby Rays sauce, cut the ribs up and they were sure good, I ate one whole rack!
My daughter got 1/2 rack, and she said they were the best ribs ever.

I did make a couple of adjustments to the Memphis rub.  Used powdered turbino sugar instead of white sugar. Added 1 tsp of mace to the mix. No other changes in the basic recipe.
Did add a basic condiment for the cook though.

Really happy that I waited until the #3 got in stock after Christmas and then splurged for the #3 instead of #2. The extra length is really handy. I was also surprised by how much liquid was in the drip pan, never got  that much in my Masterbuilt electric.

 

[old sarge]

Ribs look real good.  And yes, the extra depth of the 3 is nice.

 

[NDKoze]

Very good looking ribs. It is really hard to beat the #3 for smoking ribs.

 

[barelfly]

great looking first smoke! And I agree on the depth of the #3 - I've liked being able to fit full racks or brisket in and still have some room to maneuver around.

Enjoy!

 

[DivotMaker]

Off to a great start, Dave!!  Yes, the extra "Real-Q-Estate" of the #3 is a force to be reckoned with!  Wait until you lay out that 18 lb packer brisket in that bad boy!  It only gets better!!

 

[Lonzinomaker]

1rst batch of bacon, 4 slabs. Doing 4 hour cold smoke before turning heat on. Target is 145-150 deg internal on bacon. In my MES, that took about 2 hours to get meat to 145.
Notice the top of wood box isn't all the away down. Pellet tube smoker is holding it up a little. So far the bacon has been in for 2 hours and getting a nice cold smoke from the apple wood pellets. Tube smoke generator seems to be working well.
After 1.5 hours into the hot smoke, had to remove the tube smoker. Making too much smoke, so I replaced it with a small chunk of apple wood. Another hour and meat hit 145, so turned off heat and let it rest/cool for a while. Tried a sample and it was very good.

 

[burntend]

Really glad I got the #3 also. 

 

[old sarge]

The 3 is just a great size.