Ok, I'm gonna do it.
- Thread starter Spence
- Start date
UWFSAE
New member
A bit of spritzing with apple juice wouldn't hurt if you get concerned about surface moisture. I will tell you that when I do an unfoiled smoke (which is the majority of the time) I typically apply a layer of sauce at the four hour mark. Just remember ... leave the door shut for at least the first three hours of the smoke, just as you would with the 3-2-1; if you're feeling brave, keep it shut for 4.5 hours and then sauce.
Best of luck Spence ... please let us know how it goes for you.
Best of luck Spence ... please let us know how it goes for you.
S
smokeasaurus
Guest
You could always place a little container with hot water in it right up next to the smoke box for a little added moisture....but I don't think you will need it except for a little pc of mind 
Spence
New member
As promised, smoked 4.5 hours without foiling then sauced and cooked about another 45 minutes.
Observations:
Ribs were of a much smokier appearance than when foil wrapped during the process. (nothing wrong with that, just an observation). Makes me certain though that the one piece of hickory dowel that came with my number 3 along with the one chunk of apple I used was plenty of wood!
Ribs were not "falling off the bone" but plenty tender and enjoyed by my company. Much more like the texture looked for during KCBS judging events for ribs. Additionally they were much easier to handle and flip during the saucing as well as the final take up.
So, all in all, I would judge it to be a success. I might experiment with a small water pan or spritzing with apple juice during the process just to see how those methods compare. After all, isn't that illusive pursuit of perfection what we're all striving for? ;D
Thanks to those that offered up advice and encouragement! Oh, and I did take a picture but the lighting was such that it didn't do it justice.
Observations:
Ribs were of a much smokier appearance than when foil wrapped during the process. (nothing wrong with that, just an observation). Makes me certain though that the one piece of hickory dowel that came with my number 3 along with the one chunk of apple I used was plenty of wood!
Ribs were not "falling off the bone" but plenty tender and enjoyed by my company. Much more like the texture looked for during KCBS judging events for ribs. Additionally they were much easier to handle and flip during the saucing as well as the final take up.
So, all in all, I would judge it to be a success. I might experiment with a small water pan or spritzing with apple juice during the process just to see how those methods compare. After all, isn't that illusive pursuit of perfection what we're all striving for? ;D
Thanks to those that offered up advice and encouragement! Oh, and I did take a picture but the lighting was such that it didn't do it justice.
UWFSAE
New member
Glad it was a success Spence. I prefer a little bite to my ribs but "falling off the bone" is probably the more popular experience. Throwing the sauced ribs on the grill or under the broiler after the smoke is done really takes ribs over the top as well.
Out of curiosity, did you measure out the amount of wood? These things are so efficient that 4-5 ounces should have been ample for eight racks of babybacks; ultimately, so long as the flavor had no bitterness from oversmoking it sounds like you were spot on.
Out of curiosity, did you measure out the amount of wood? These things are so efficient that 4-5 ounces should have been ample for eight racks of babybacks; ultimately, so long as the flavor had no bitterness from oversmoking it sounds like you were spot on.
DivotMaker
New member
Way to go, Spence! Pretty bold using 5 racks on your first "experiment!" I LIKE it! I believe in bold! ;D And, your guests probably thought they were the best ribs they've ever tasted! I've found that some of my "so-so" results (in my mind) are still met with rave reviews by others. Many people are conditioned to some of the crappy stuff they get at restaurants, and we're a lot harder on ourselves than others are.
S
smokeasaurus
Guest
Glad your ribs came out good.
Congrats on the ribs Spence. 
What temp did you run your #3 at?
Baby Backs, Spares, or St. Louis cut?
Did you rotate the shelves?
If not, did you notice any difference in the doneness of the ribs.
Sorry for all the questions, at some point, I would like try 9 slab of St. Louis cuts in the #3.
I am trying to glen all the info I can. I would like to keep it simple. Rub, cook, eat (RCE).
Thanks.
What temp did you run your #3 at?
Baby Backs, Spares, or St. Louis cut?
Did you rotate the shelves?
If not, did you notice any difference in the doneness of the ribs.
Sorry for all the questions, at some point, I would like try 9 slab of St. Louis cuts in the #3.
I am trying to glen all the info I can. I would like to keep it simple. Rub, cook, eat (RCE).
Thanks.
Spence
New member
Thanks,
Smoked at 225 using small dowel of hickory and small chunk of cherry. Used St Louis cut. I did not rotate racks, just left unopened for 4.5 hours before saucing. No noticeable degree in doneness between racks. Here is a picture just before saucing. I may just go with apple wood next time to experiment.
Smoked at 225 using small dowel of hickory and small chunk of cherry. Used St Louis cut. I did not rotate racks, just left unopened for 4.5 hours before saucing. No noticeable degree in doneness between racks. Here is a picture just before saucing. I may just go with apple wood next time to experiment.
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DivotMaker
New member
Great looking rack, Spence! I agree with Joe, try some St Louis spares - much more tender meat to work with. As for the idea on apple - most definitely! Hickory & peach is also pretty darn tasty on ribs, too (IMHO).
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