Second time w/Baby Backs- MES30

Discussion in 'Pork' started by tumbleweed1, Apr 26, 2015.

  1. tumbleweed1

    tumbleweed1 Smoking Fanatic

    Well this morning I got started early, as we're looking to have ribs for lunch. It's 35 degrees here in Chicagoland but dry today after a couple of days of cold rain.

    First I removed the membranes & got my rub on-

    Then I got my wood ready. Last time I used hickory (which I had no problem with), but his time I'm trying a combination of apple & cherry. 

    Got my smoker up to temp (this time I'm going for 250 degrees, where last time I did 225).

    Cut my two racks in half & popped them in. Notice no water (or anything else) in the bowl other than foil (last time I used water).

    I'm hoping to take them about 3.5-4 hours & giving them the bend/toothpick test. As long as they're close at that point, my plan is to sauce them up with my homemade sauce & try to go another hour. The sauce for today is kind of a Memphis-style. I'm going with no foil wrapping today to compare  taste, tenderness, exterior bark, temperature & time with the foiled, 3-2-1 ribs I did last time. I'm also making some baked beans to go with.

    The backyard is starting to smell nice. It's on.
    Last edited: Apr 26, 2015
    carbine1koos likes this.
  2. bearcarver

    bearcarver Smoking Guru OTBS Member

    Great Start !!

    Gonna be an awesome lunch!!

    Do you always use the bottom 2 positions?

    I find the bottom rack to be too close to the heat,

    My rack positions in order of preference are:





    This is only my Opinion.

    Be back to see your lunch!![​IMG]

    tumbleweed1 likes this.
  3. carbine1koos

    carbine1koos Fire Starter

    Looks awesome!!  [​IMG][​IMG][​IMG]

    I'm very interested in how they turn out sir.  Will be watching  [​IMG]
  4. Can't wait to see them !!

  5. tumbleweed1

    tumbleweed1 Smoking Fanatic

    Thanks, BC. I hoping for a good lunch. I have no clue which racks are my favorite, as this is only my second time with this smoker. I DO plan on moving them around to various positions, depending on how they're looking at 1, 2 & then 3 hours, The bottom on will go to the top & the top one (in rack 3 presently) will go to the second one etc. Maybe I should just use the top two for the rest of the smoke?

    Carbine & Gary- thanks for the kind words & glad ya'll are around for the ride!
  6. tumbleweed1

    tumbleweed1 Smoking Fanatic

    One hour in now & I just moved the bottom rack up to the top & the one that was in the third position up to the second rack. I think I'll try this for another two hours rather than open the door again in 60 minutes. I'm adding wood chips at a rate of about every 25-30 minutes, have the damper half open & am not having any problems hold my temp, so maybe this will be drama-free lol.
  7. bearcarver

    bearcarver Smoking Guru OTBS Member

    You can certainly experiment for yourself---That's part of the fun of this game we play.

    I just found it unusual to see only the bottom 2 being used, and gave you my findings.

    If I use one rack, I use #2, because it seems to be the most consistent of the 4.

    If I use 2 racks, I use #1 and #2 because they are the closest two to each other in temp during the whole smoke.

    If I need to use a 3rd rack, it will always be #3, because I find the bottom rack (#4) to be much hotter than the other 3.

    Like I said, these are just my findings.

    tumbleweed1 likes this.
  8. tumbleweed1

    tumbleweed1 Smoking Fanatic

    Just sauced them up & switched the positions of the two racks.

    Just out of the smoker-

    Added my homemade sauce-

    And back in-

    I'm thinking another 1-1.5 hours or so, but won't know until I check them again.
    carbine1koos likes this.
  9. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Lookin good ! Thumbs Up
  10. carbine1koos

    carbine1koos Fire Starter

    :thumb1: Lookin mighty fine!
    Last edited: Apr 26, 2015
  11. tumbleweed1

    tumbleweed1 Smoking Fanatic

    Thanks guys!

    Well they turned out pretty good. Good enough that I probably won't tend to wrap my ribs from now on, unless I'm looking to try some new flavors in the foil (which I might at some point).

    The bark was way more prevalent & although I used the exact same rub, it REALLY came through this time more than last. The other difference here would be that last time I used mustard to hold the rub & this time I did not. It came through enough that the next time I make this rub I am backing the cayenne down by half.

    They did not seem to be any less juicy without the foil & the sweet, smoky flavor of the apple & cherry woods was an excellent compliment to some nice, tender ribs.

    The smoker held temp well with nothing in the water bowl & I'd say everything went very well overall.

    Coming out-

    In the house-

    Leftovers for my lunch the next few days-

    Even though I was cooking for just the two of us, once again I'm glad I did two racks, as the leftovers will be great. I love nuking'em up at work & making the whole lunchroom smell like a smokehouse lol.

    Thanks for coming along for the ride!
    carbine1koos and bearcarver like this.
  12. carbine1koos

    carbine1koos Fire Starter


  13. Great looking ribs. Your coworkers are going to be jealous.
  14. bearcarver

    bearcarver Smoking Guru OTBS Member

    Nice Job, Tumblweed !![​IMG]

    I know what you mean about the lunchroom Smells.[​IMG]-------[​IMG]

    Better take a lot with you----Not fair to make it smell that good without samples!![​IMG]

    Last edited: Apr 26, 2015

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