Greetings from Michigan!

[Pickle]

Hello All,
Seasoning my new #2 for its maiden voyage tomorrow with some ribs.  Thanks for the helpful hints on temp/time and a rub to use, first time user.....
Happy Holidays!
Chris

 

[DivotMaker]

Hi Chris, and welcome to the club!  You'll have lots of good times ahead of you with your #2!  Here's a simple recipe for ribs:

http://smokinitforums.com/index.php?topic=1184.0

I use 2 - 2 1/2 oz of wood for ribs, prep them, put them in the smoker, and don't peek until they're done!  Lazy Q at its finest!

 

[Pickle]

Exactly what I was planning on doing, thanks.  I'll report back on the results, the family is excited about the first smoke!
Appreciate it

 

[Pickle]

Great first attempt, the family liked the rub and the flavor.  The goal for the next batch is to get the tenderness up, these were somewhat tender, just not fall off the bone good!

 

[swthorpe]

Sounds like a good first smoke!  What temp did you set the #2?  Did you pull them at 5 hours, or give them a little more time?    With my #2, I set the smoker at 225F and let the babybacks go for 4 hours without peeking.  After that, I pull them and rub on some BBQ sauce for the last hour or so.  If at 4 hours the meat is starting to pull off the bone, then I let them go for another hour.  If not, then I let them go for 1.5 hours...the key is seeing the bone to know that the meat will fall off!

A little practice and you will have them where you want them!  Cheers

 

[Pickle]

I set it at 225 and let them go for 5-5:15 hrs untouched.  I did not see any meat pulling from the bone, when I pulled them or after resting.  I only used one piece of hickory, about 2" worth (the wood that came with the smoker), would that have any impact on it?

I'll try your method next time and see if they improve.

 

[swthorpe]

I see no issues with your approach; you do want a small amount of wood in the box, so I think a 2" piece would have been fine (although I now break these up so that all of the wood is used during the smoke).  A couple of suggestions:  try adding some BBQ sauce after the 4 hour mark, and you might want to try adding a small pan of water/apple juice/etc in the bottom of the smoker to add a bit more moisture.  I actually use a small can with apple juice, although I think a small loaf pan might be better to distribute the moisture.  A bit of experimentation and I think you will find what works best for you! 

 

[DivotMaker]

Chris - When I do baby backs, it usually takes 5:30-5:45.  Any easy way to test for tenderness is to stick a wooden toothpick in the meat next to the bone, then gently pull away from the bone.  If it moves easy, they're done!

 

[es1025]

Chris
I would add a little water pan/can.

I am a convert to Tony's (Divot) method and with the water in the smoker it adds to the tenderness.  I go 5 1/2 hours no peek.  I serve my ribs dry with sauce on the side.  I will be firing up my #3 Sunday for some ribs.  The temps here in Nj will be north of 60.

 

[DivotMaker]

Wow, Ed!  Gonna be warmer than here in the south!  We're supposed to get some snow or freezing rain this weekend!  But....won't keep me from smoking something! ;D

 

[benjammn]

I have to agree with everyone here. Put a small pan in the bottom to add some moisture and just over time get a feel for the doneness of the meat. Tony is definitely a great resource here. I have given him my nod to his experience.

 

[DivotMaker]

Thanks Ben!  You're making me blush. :-[

 

[Pickle]

Thanks all, appreciate the help!

I did use a beer can full of apple cider, will try a loaf pan the next time and will let them go a little longer to see.

We'll keep trying it until we get them right!!

Happy New Year to all,

Chris

 

[DivotMaker]

Good to hear, Chris!  Hit us up with any questions!

 

[Pickle]

One quick question, do I need to worry about sub zero temps and smoking?  I'm planning on another test tomorrow and the high is supposed to be 3  .

Thanks for the help!

Chris

 

[Walt]

Everything I have read from other members has been real positive with reguard to low temp use.  Give us your feedback after your done.

 

[swthorpe]

I don't think it will be a problem, but keep the smoker out of the wind if you can.  Your temps tmw may set a a record for the smoking-it smokers,  so let us know how it all turns out.  Cheers

 

[Paul Case Luca]

Yes -4F for us but now I feel even better about the garage mods to install an oven hood. 

 

[cwshiles]

The lowest temp I have smoked so far has been between 15 - 40 degrees.  I do not have any scientific proof that there was an issue, but the colder it is, the harder the smoker will work to keep temp.  Yes, the smoker is insulated, but just as your house thermostat jumps more when it gets colder outside, so will your smoker.  The good news is that several others have been smoking at low temps or in the snow (including my ribs from 2 days ago) and I actually had the best results I have had yet.  I did 2 chickens today that I just pulled out and ate and the temp here today was about 38 with A LOT of cold wind and they turned out great.

The only word of advice I would throw out is make sure you give yourself a little more time on the front of the cook so that you can make sure you can get done by your desired finish time.  You can always wrap the meat or drop the smoker temp to 130  with the extra time you have.  It will keep your meat warm and help the juices to redistribute into the meat. 

Good luck!

 

[DivotMaker]

The coldest I've smoked (a turkey) was, I think, 9-degrees.  These dudes are insulated well, just allow a little more time for it to get to temp.  I'm toying with the idea of designing a custom insulated cover....more to follow!