First time smoke pork - Q view

Discussion in 'Pork' started by gmdodt, Apr 12, 2014.

  1. gmdodt

    gmdodt Newbie

    Well for my second smoke session ever, I tried pork spare ribs and beef back ribs. I think it went well, was tasty. I think they could of been on therr another 10-15mins. I just recently got a Brinkman gourmet electric smoker. It hovers at 200 degrees and wont really go any higher...even on a 75ish degree day like today. I used the same rub on both set and did a pretty shotty job doing a st louis cut, but it worked. Used 3-2-1 but only did 25 mins of the last session. Used apple juice when I wrapped. The rub was basically brown sugar and the usual stuff (salt, peppper, onion and garlic powder, chili powder. I did use the water bowl with onions cut up in it and used a mix of hickory and apple chips. The spare ribs were kinda fatty. Here are some pics!
     
  2. pgsmoker64

    pgsmoker64 Master of the Pit Group Lead OTBS Member

    Well, it looks like everything turned out okay!  How long did you have to leave everything on there at 200*?

    Also, the thermos that come with the smokers are notorious for being inaccurate.  You may want to get a digital to check your pit temps.

    Good luck,

    Bill
     
  3. gmdodt

    gmdodt Newbie

    3hrs
    Wrap, 2 more hrs
    Umwrap, 25 mins

    Coukd have stayed on a few more mins.

    The smoker didn't come with a gauge, I bought one, drilled hole in the cover and installed it. It was pretty accurate when I tested it inside before I installed it , but maybe I should have places it between the two grates in the body.
     

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