so far impressed

[porkies swine]

Put the first couple racks of ribs in the smoker today at ll:15.  set the auber up at a half hour at 160 than the rest of the cook time at 235 with 2.4 ounces of hickory and water pans  full of apple juice beside the wood box.  Setting up the auber was pretty simple after reading the directions and I am dang impressed how well it keeps a steady temp.  Going with the 5 hours no peek method if i can wait until 4:45, may check them at 4:15 to see how they are doing.

If these things taste as good as they smell the family is in for a treat tonight.

For prep last night i covered 1 rack in famous daves rib rub and the other in Tony Chachere's creole seasoning (a buddy told me he liked to use this) covered them in mustard, wrapped them in plastic wrap and into the fridge they went until 2 hours before i put them in the smoker. Have to thank the wife for pulling them out since i was in the duck blind haha. 

 

[SuperDave]

If these are baby backs, check sooner than later.

 

[porkies swine]

Thanks dave... I just did a toothpick check and I think Ima leavem a little longer

 

[Grampy]

Congratulations and welcome from SW Arkansas! It looks like you have a solid plan. Sounds like you will be eating good tonight. 

 

[DivotMaker]

No doubt they'll taste as good as they smell, Garrett!  Tony's is good seasoning; I use it a lot in cooking, but have never tried it directly as a rib rub...probably a little too hot for my family's tastes.  A little goes a long ways - it has quite a zing!

 

[porkies swine]

well they were dang good ribs but i think i can do better! i think may have over cooked them some? total cook time of 5.5 hours with the half hour heat up and held at 160 for a bit than the rest of the time at 235 (I think the half hour ramp up may have thrown me up).  they were not fall off the bone they more popped or had to tear them off a little.  i have another rack laid out i may try sunday.  If i do i think i will set it to 235 from the begining and check it at 4.5 hours into the cook.

I am by no means an experienced smoker so if the first try was that good ill be looking like a pro in no time haha

 

[NDKoze]

I do a 30-45 minute ramp-up ALL the time, so I don't think that was your problem.

I start at 140 vs. 160. But I doubt that was the issue either.

Could have been your meat. Where did you get your meat from?

 

[porkies swine]

Yea could've been the meat they were just a prepackaged set of ribs from a grocery store

 

[DivotMaker]

Sometimes, Garrett, we can do everything "right," but the meat doesn't cooperate!  Where you get your meat really does make a difference.  I have the best luck, on baby backs, from Sam's.