My first baby backs

Discussion in 'Pork' started by toffey1984, May 30, 2013.

  1. Hey all,  

      I'm a noob here. Just started smoking this spring after my partner got me a Masterbuilt Pro dual fuel smoker. I've been using this forum and the main site to learn all about smoking. So far I've done a few whole chickens, a couple tri tip, a couple pork loins, a pork shoulder and today I'm doing some pork BB ribs. Im using the 2-2-1 method I learned from here, as well as a rub recipe and foiling recipe I found on here. I've had pretty good success so far, thanks to all of you wonderful people! I'm really enjoying myself and am excited to keep learning more!

    Here they are with the dry rub on and ready to go into the smoker. Ill post more as I go. Im about to take them out for their two hours of foiling. 

    Melissa

     
     
  2. woodcutter

    woodcutter Master of the Pit OTBS Member

    Looks great and welcome to the forum!
     
  3. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Those look great, Melissa! Very nicely done! And welcome to our forums!

    Red
     
  4. [​IMG]Melissa. glad to have you in our group. remember to post pics as you go to foil, out of foil then to the finish. tell us what you do every step. we like to drool!

    Happy smoken.

    David
     
  5. Melissa. when you get a chance. will you take a moment to update your info. we like to know what part of the world you are in.

    Happy smoken.

    David
     
  6. Hello again, they are just about ready to pull. Here are some pic's from the smoke.

    Ready to foil after two hours with smoke:

     

    Out of the foil and in for another hour to finish off:


    So I was having trouble keeping the temp in my smoker around 225. It was a crazy weather day here in WA, passing rain showers with some wind. But I have been having a hard time keeping the temp low enough... it keeps jumping up to 250+. I keep all of the vents open and have the dial turned as low as it goes, and still cant keep it steady. Too many wood chunks? Too much air flow? Trying to experiment with everything, but I havent quite gotten the hang of it yet.  

    Anyways, they're about ready to pull... Going to go check on them. 

    Mel
     
    Last edited: May 30, 2013
  7. They are looking good so far. Just hang in there temperature control can be a very frustrating thing. The good news is pork is pretty forgiving. [​IMG]
     
  8. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    WRT chamber temps, you might try moving your thermometer around and test every rack level possible.  In vertical smokers, you often have variations in chamber temps as you move up and down
     
  9. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Nice looking BBs. F-I-L got some frozen ones to do next week.

    Love my Ribs ... any kind [​IMG]
     
  10. Hey Mel

    The ribs look great. Now to your temp problems. Air and fuel make heat. Air makes it go up and down the fastest. That is not to say it can't  be fuel. Make small changes in the amount of air. Wait and see how that works before you make the next adjustment. Also, if you don't get it burning real good before you start to cook. You will be chasing it the whole cook.

    Happy smoken.

    David
     
  11. woodcutter

    woodcutter Master of the Pit OTBS Member

    A pan full of sand or peat gravel above your heat source helps stabilize temps. Even a flat pan with nothing in it acts like a baffle and changes what temps are in your smoker. I'm not sure if you were using propane or electricity but I have read on the forum there are different propane orifices that you can get to slow down propane some. Making sure you have accurate temp readings at your racks is the first step. The temperature guages on most smokers are not accurate.
     
  12. roller

    roller Smoking Guru SMF Premier Member

    Ribs look real good..nice job..
     
  13. kathrynn

    kathrynn Smoking Guru OTBS Member

  14. pgsmoker64

    pgsmoker64 Master of the Pit Group Lead OTBS Member

    Good job on your first BBs Melissa!

    I would love to hear what you thought of them from a flavor and tenderness standpoint.

    Bill
     
  15. sqwib

    sqwib Smoking Guru OTBS Member

    Melissa looking good!

    Folks if you look at Melissa's photo you will see she is using a Digital probe as well as the thermo in the center, looks to be a Maverick so she probably has a pretty accurate reading?
     
    Last edited: May 31, 2013
  16. Hey everyone, 

      Sorry Im just updating today! They ribs tasted amazing! We really loved the flavor of the rub and the foiling juice! I used it in the end to finish them off as a glaze too. The ribs didnt quite get as tender as I normally like, but with the temp fluctuations I was having, I think that might be why. I'll get better though!

    Here they are out of the smoker and plated up ready to eat! 


     
  17. Melissa

    That looks great. If they were not as tender as you want. Then you have to smoke some more(that is try again. not longer). Ever a bad smoke is better than good fast food. IMHO.

    Happy smoken.

    David
     
    Last edited: May 31, 2013
  18. sqwib

    sqwib Smoking Guru OTBS Member

    Awesome Job, Looks incredible.
     
  19. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Welcome!! Your ribs look great!!!

    You mentioned having problems keeping the temp set. It appears that you are using a propane smoker. Is that correct? As mentioned above filling the water pan with sand or pea gravel will help maintain a more solid temp, especially on cold damp or windy days (those conditions never happen in the Pacific NW right??? [​IMG]). If it is a propane smoker then there are some other modifications that you can make to help control the temps too. Let us know what kind of smoker you have and we can help you out some more.
     
  20. chef willie

    chef willie Master of the Pit OTBS Member

    Hey Melissa.....nice looking racks. I'm down here in Oregon and can feel your pain with the swirling winds and rain making running a smoker difficult. Remember , it's all a learning curve but looks like you're getting your unit dialed in. 2-2-1 is just a guide line, so for possibly more tender, fall off the bone ribs go longer with the foiled time perhaps so that juice can work it's magic. As far as temp controls I'd agree with the air flow pointers mentioned above. Wide open with the top vent and close off the lower vents. Maybe start with half open and make small changes in vent positions. I eventually made a 3-sided hooch outta plywood to somewhat control the swirling winds.
     

Share This Page