Just got my #3. First cook was a success. 2 slabs of baby backs.

[billvaron]

Typical rub for a few hours in the fridge.  2 slabs on the second rack from the top.  No electronics so about 235 - 245 for just over 5 hours.  I had a pan of apple cider for a few hours but noticed steam was coming out 3 to 4 hours in so I got nervous and pulled the cider because I didn't want to steam the ribs.  I pulled the membrane off of one rack to see if there would be a difference.  Yep.  The rack without the membrane was juicier.  Maybe the cider penetrated better?  Not sure.  Any thoughts?  Anyway, I also think 4:30 to 4:45 would have been enough too.

But the bottom line is for years I have avoided making ribs because I didn't want to grill them.  These were great.  Family loved them.

It's nice to be in the Smokin It club.

 

[drains]

Welcome from Texas! Sounds like your off to a good start. We're a friendly bunch so how about adding a first name and where your from so we know who our new friend is. Enjoy the great Q!

 

[gregbooras]

Welcome from Saint Augustine Florida!

Nice job on the ribs.

Greg

 

[DivotMaker]

Welcome, and congrats on a successful first smoke, Greek!  Leave that juice pan next time.  The steam you see is not just from the juice pan, and it helps keep that moisture in the ribs.  They won't come out soggy/steamed.  You now also see that removing the membrane is a must!  What kind of rub did you use?

 

[smokeasaurus]

Membrane off or on. I like them both ways. Bill Cannon (BBQ person of the year 2015) swears by leaving the membrane on. i kinda like the membrane off.....more rub and smoke penetration.

Sure glad you love your #3.......here's to more great cooks in your future  8)

 

[elkins20]

Hey, +1 on Dale's post, congrats on the ribs, I usually pull mine at 4:30 sauce them and back for about 30 min. I also smoke at 235 degrees. I see lots of good smoked meats heading your way.

 

[billvaron]

Got lazy with the rub and grabbed a container of "Classic BBQ Rub" from the store.  Sugar, salt, chili, onion, garlic powder, paprika.  Thanks for the juice pan suggestion Tony.  Updating my profile signature. 

 

[DivotMaker]

Great, Bill!  Nice to "meet" you!  Rubs are one of the great quests we have; hopefully, you'll like the one you got!  If not, you'll know next time, and try a different one.  Sometimes, you have to do "extra" meat smokes to find the "just right" rub!

 

[elkins20]

Hey Bill, Might I suggest John Henry's East Texas Pecan Rub, I enjoy it on both pork and beef. Also most of the people here will smear a coat of yellow mustard on the meat prior to adding the rub. Then wrap in plastic wrap and let get happy in the fridge for about 12 hrs. or longer. I also pull the membrane off on my pork ribs.