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:

    #2

    #1

    #3

    #4

    This is only my Opinion.

    Be back to see your lunch!![​IMG]

    Bear
     
    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 !!

    Gary
     
  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.

    Bear
     
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  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

    :drool:

    Outstanding!
     
  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]

    Bear
     
    Last edited: Apr 26, 2015

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