First ever smoke: Babybacks. Couple of question before ignition??

irongut99 said:

OK I realize half the fun is the trial (not too much error) in smoking meat.

Going to smoke 2 racks of BB ribs on Monday (working this week-end..) I've done a lot of reading thru the fourms and enrolled in the 5 day e-course (currently on day #2). Was wondering if this summery (plan) is on track? Please insert comments/tips where necessary.

1. Night before remove membrane and apply rub, wrap and refrigerate over night. Sounds good.
2. Plan for around 5 hours of cooking (I'm going 2-2-1) allow meat to come to room temp prior to smoke. Fill 8"cast iron pan with chunks (number?) of unsoaked hickory, fill water pan. Pre-heat gas smoker (crank it up to get to temp up and start chunks a smoking?) then stabilize around 225. (I was able to hold this using stock and digital thermometer during seasoning of the smoker). Fill racks with ribs sections. (I have 4 racks, fill bottom to top?) Time & temp is fine. I never bring to room temp first, but that's me. I like Hickory, but the amount & how to depends on the smoker.
3. Monitor temp and smoke (how often should I need to add wood??), spray with juice mix every hour. I don't spray, to avoid opening smoker. I put some apple juice in the package when I foil the ribs for the second stage.
4. During last hour apply sauce. test internal temp to assure there ready (170). It's hard to measure IT of ribs. If you have them in 225˚ for 5 hours, they will be ready to eat.
5. Enjoy!! I'm hoping!!

This is how I have it planned out in my head right now...Comments?

These are my opinions. I'm sure there will be others soon.

Bear

Thanks.

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