Last smoked dinner 3D - Baby Back Ribs, Potatoes, Corn on the cob !

[gregbooras]

I have on ordered the new Wireless update for my 3d, so this is my final smoke with the old controller.

1 Rack Smithfield Baby Back Ribs - remember to remove the membrane.
Yellow Mustard (coat both sides of the ribs)
BBQ Seasoning (coat both sides of the ribs) - place in refrigerator overnight covered with foil.

1 Large potato (poke holes, rub with oil and then season with sea salt, pepper and dry roasted garlic)
2 ears corn cob (put in the last two hours)

Use 3 oz. of your favorite wood, I like Pecan, also place half loaf pan ¾ full with water.
Place the ribs on the top two racks, potatoes on the bottom. Set smoker to 235 degrees and leave alone for five hours. 

Check at 5 hours, at this point you can add sauce or not (give it another 30 minutes if needed).
Best Greg

 

[old sarge]

Looks real tasty Greg.

 

[Piksil]

Greg:
That really looks great! Did you do the corn plain, i.e. just on the rack?
Thanks

 

[EFGM]

Awesome!
So you already received your upgrade right?

 

[gregbooras]

Awesome!
So you already received your upgrade right?

'
Looks like my upgrade will show up tomorrow.
Right now I am cleaning up the smoker (with just wood) so I will be ready later this week!
Best Greg

 

[kona77]

I also did baby back ribs yesterday with some cole slaw and cornbread sides.. Followed the same process as Greg
and applied yellow mustard and rub (Memphis Dust and a Baby back rub from Cabela's).. Wrapped and put in fridge overnight. Used 4oz of a cherry and maple combo and smoked at 235 for 5 hours. Used the "no-peek" method

Ribs were just right and were moist and fall off the bone delicious. Have always been a baby back fan but may try another smoke with Saint Louis/spareribs in the future. My 1st attempt with the full spareribs was not as good but I probably did not smoke them long enough.

 

[gregbooras]

I also did baby back ribs yesterday with some cole slaw and cornbread sides.. Followed the same process as Greg
and applied yellow mustard and rub (Memphis Dust and a Baby back rub from Cabela's).. Wrapped and put in fridge overnight. Used 4oz of a cherry and maple combo and smoked at 235 for 5 hours. Used the "no-peek" method

Ribs were just right and were moist and fall off the bone delicious. Have always been a baby back fan but may try another smoke with Saint Louis/spareribs in the future. My 1st attempt with the full spareribs was not as good but I probably did not smoke them long enough.

Looks good Gene!
Best Greg

 

[Piksil]

Greg:
Smoked/baked potatoes yesterday in the 3D WiFi. Went 5 hours, in with an already smokin' rack of spares. Didn't use any liquid in the flavor savor, potatoes were a bit dry in spots, but still really tasty.
I did poke each one 4 times with a fork prior to rubbing and seasoning. Too many holes allowing moisture to escape maybe? Will try just one poke next time, will definitely try again.
Oh, and I used salt, pepper, garlic, and some onion powder.
Thanks again for the recommendation
Skip

 

[gregbooras]

Greg:
Smoked/baked potatoes yesterday in the 3D WiFi. Went 5 hours, in with an already smokin' rack of spares. Didn't use any liquid in the flavor savor, potatoes were a bit dry in spots, but still really tasty.
I did poke each one 4 times with a fork prior to rubbing and seasoning. Too many holes allowing moisture to escape maybe? Will try just one poke next time, will definitely try again.
Oh, and I used salt, pepper, garlic, and some onion powder.
Thanks again for the recommendation
Skip

Hey Skip,
Never had them being dry before, just apply VOO and salt and pepper....
Maybe just old potatoes?
Best Greg

 

[Piksil]

[/quote]
Hey Skip,
Never had them being dry before, just apply VOO and salt and pepper....
Maybe just old potatoes?
Best Greg
[/quote]
Greg:
Didn't have the potatoes more than a week, but who knows how long they were on the shelf...
I do hope that was the issue though, good to know it wasn't technique related!
Skip