Hi, new 3D owner.

[Drayken]

Got the 3D wifi. Never smoked before, so complete newb. When I take up a new hobby, I read forums, watch YouTube vids, and over analyze, so forgive me for obscure questions/posts that I will inevitably make, lol.

 

[old sarge]

Welcome to the family from SE Arizona.

 

[pappabear]

Welcome, I can relate to what you're saying. I just got a #2 and never smoked before. Have done ribs one time so far and were a little overcooked. Keep a notebook! Next smoke I will adapt and adjust. Good luck.

 

[LarryD]

Have done ribs one time so far and were a little overcooked. Keep a notebook! Next smoke I will adapt and adjust. Good luck.

Not saying you're wrong, but do be aware that you can pull ribs too soon and they will seem overcooked when they're actually under-cooked.  They need time to break down all of the fat and make them nice and moist and tender.  They'll look done at 3 hours, but they won't actually be done.

 

[pappabear]

Thanks for the advice. I cooked them at 235 for 5 hrs, sauced them and let them in for another hour. They were almost too dark on the outside and edges by the bone were a little chewy. But once I got into the ribs, they were nice and moist.

 

[LarryD]

Alright... sounds like you have a solid diagnosis going, then.  Just wanted to share in case it mattered...  maybe it will help someone else. 

 

[pappabear]

Thanks again Larry. I know it's a learning curve.

 

[Durangosmoker]

Welcome, CJ, from the Hudson Valley. The good thing about the learning curve is you get to eat good stuff along the way.  And, as suggested above, do keep a notebook and document your smokes.

 

[LuvMyQ]

Welcome CJ.  Time spent in here is well worth it.  I am just 10 min thx into my 3DWIFI and have several successful smokes under my belt.  I hav pe spent more time reading the posts than the actual prep of all my smokes. It is great having such an awesome smoker and not having to learn the hard way.  Do not hesitate to post your questions.  You will get answers from a friendly group.