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First Ribs With my MES Q-View and a Hot Spot?

post #1 of 8
Thread Starter 

Here are some ribs I did this last week with my MES.  If you follow the pics the ribs start out the same.  By the time they are done the ribs that are in the back left, below the vent have a lot of pull back.  Is this the spot that I have heard of some saying is a "hot spot" in these units?  Do any of you know of a simple fix or was something wrong with the ribs?  They turned out pretty good, I used the 2-2-1 at 235F.  Rubbed with Jim Beams original and sauced the last hour with sweet baby rays.  Enjoy and any tips advice is welcomed.

 

Also, another problem that I have notice, not sure if its just me or not.  But do any of you guys eat your smoking when its done and you just don't seam that impressed by it.  Then the next day you reheat some and its like totally different and you are happy with it.  Has happened with most of my smokes.  Just curious.  I thought maybe all the smoke and flavors kinda dull my senses, but the next day I feel like I am a pro.

 

Rubbed and going in...

 

IMAG0236.jpg

 

 After two hours and ready for a wrap...

 

IMAG0238.jpg

 

Unwrapped and ready for some SBR...

 

IMAG0240.jpg

 

Done and ready to eat!

 

IMAG0242.jpg

post #2 of 8

Most folks get an unfired ceramic plate to fix the heat issue.

Everything ya smoke tastes better the next day.

Looking good on the ribs!!

Put "MES mods" in the search tool and have fun reading!

 

  Craig

post #3 of 8

Look great...nice pullback....The only thing I've smoked and had any leftovers on was the turky...but then I eat like a wolf

post #4 of 8
post #5 of 8
Quote:
Originally Posted by fpnmf View Post

Most folks get an unfired ceramic plate to fix the heat issue.

Everything ya smoke tastes better the next day.

Looking good on the ribs!!

Put "MES mods" in the search tool and have fun reading!

 

  Craig



I'm with Craig on this one!

post #6 of 8

Nice Looking Ribs!

 

Yes, there's a hot spot in the right rear corner of the MES.

 

You're only doing a couple racks, so keep them in the middle fo the racks and you'll be OK.

 

 

Todd

No Creosote! A-Maze-N Smokers

Reply
post #7 of 8

I always put the thick end of the ribs toward the r.r corner, but like Todd says if you can, use the higher racks & keep them toward the front & center.

Yes BBQ always tastes better the next day, I think your taste buds get de-sensitized to the smoke flavor cause you've been smelling it all day.

post #8 of 8
Thread Starter 

Thanks guys for the feed back.  I think I will try the ceramic tile idea, it seems cheap and worth a try.  Glad to hear others also like it better the next day, kinda weird when it happens but can see how smelling and seeing it all day can dull the senses.  Thanks again.

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