New Braunfels Black Diamond Barbecue Smoker Help

Discussion in 'Pork' started by ozzy4, Aug 19, 2007.

  1. ozzy4

    ozzy4 Newbie

    Can't seem to get my babyback ribs from not to drying out after 2 1/2 to 3 hours at 200-220 degrees. Even added a water pan. Anyone have a good system for this smoker? Don't want to use foil, but will if that is the only way.

    Help Please
     
  2. ba_loko

    ba_loko Smoking Fanatic OTBS Member

    Ozzy4, welcome to the forum. We're glad you're here.

    Do you have a thermometer at the grate level where the ribs are? Oftentimes the thermometers that came with the smoker are inaccurate. You can them fairly cheap at Lowe's or Academy Sports.
     
  3. bigarm's smokin

    bigarm's smokin Master of the Pit OTBS Member

    Sure don't seem like they should be dry at that temp and for that length of time. Must be some thing else going on. Are your sure your temp gauges are accurate? Are they on the same level as the meat? Also, try sprayin with apple juice or what ever suits ya. Good luck. [​IMG] Terry
     
  4. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Also, are you spraying your ribs during the smoke with a mop sauce at least once every hour?
     
  5. deejaydebi

    deejaydebi Smoking Guru

    2 1/2 to 3 hours? You've got to be over temp on the smoker
     

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