I used baby back ribs for my first smoke with my MES-30. I chose to split the 3 racks in half so if I flubbed the smoke, I wouldn't have to eat too much bad food, and half the ribs could be used for redemption.
I over smoked the ribs. I watched some of the MES youtube videos prior to smoking. They said "Add a cup of chips and an hour later, add another cup." This over smoked the meat. I use chips from a hickory tree I cut down. They're highly irregular so I was estimating volume. I've switched to measuring my chip additions in ounces. The smokes since (2 chicken and 1 pork butt) have been much better. Flavorful smoke without over powering the meat.
I undercooked them too. I did cook to temp, but failed to allow the connective tissue to ?dissolve?.
This resulted in tough, over smoked ribs that gave us indigestion.
Time to redeem myself. Tomorrow I'll smoke the other half. I've rubbed them and put them to bed for the night:
I used the same rub I list here: http://www.smokingmeatforums.com/t/119783/first-pork-butt-3rd-overall-smoke
With my chips I've found 1/2 oz per pound provides a nice smoke for us. I'm not sure if I'm going to up the ratio a tad because the ribs have more surface area than the chicken and butt. Hmm. Maybe I should use a tad less. Or not worry so much.
I'm going to use the 2-2-1 @ 225 process for the smoke. I'm going to use the same mop during the braise portion that I used in the "foiled" section (165-195) on the butt. I'll start preheating about 10 AM so we can have an early supper.
I'll take and post pictures between smoking and braising.
And for those keeping track, the beer du jour will be French Broad Brewing Wee-Heavier Scotch Ale http://frenchbroadbrewery.com/beers/. I'll also use it in the vinegar sauce I'm making (same as the butt post)
I over smoked the ribs. I watched some of the MES youtube videos prior to smoking. They said "Add a cup of chips and an hour later, add another cup." This over smoked the meat. I use chips from a hickory tree I cut down. They're highly irregular so I was estimating volume. I've switched to measuring my chip additions in ounces. The smokes since (2 chicken and 1 pork butt) have been much better. Flavorful smoke without over powering the meat.
I undercooked them too. I did cook to temp, but failed to allow the connective tissue to ?dissolve?.
This resulted in tough, over smoked ribs that gave us indigestion.
Time to redeem myself. Tomorrow I'll smoke the other half. I've rubbed them and put them to bed for the night:
I used the same rub I list here: http://www.smokingmeatforums.com/t/119783/first-pork-butt-3rd-overall-smoke
With my chips I've found 1/2 oz per pound provides a nice smoke for us. I'm not sure if I'm going to up the ratio a tad because the ribs have more surface area than the chicken and butt. Hmm. Maybe I should use a tad less. Or not worry so much.
I'm going to use the 2-2-1 @ 225 process for the smoke. I'm going to use the same mop during the braise portion that I used in the "foiled" section (165-195) on the butt. I'll start preheating about 10 AM so we can have an early supper.
I'll take and post pictures between smoking and braising.
And for those keeping track, the beer du jour will be French Broad Brewing Wee-Heavier Scotch Ale http://frenchbroadbrewery.com/beers/. I'll also use it in the vinegar sauce I'm making (same as the butt post)
