Alright gents, I cooked some baby back ribs, 2 hens and 2 chickens in my 36 yesterday and I must say these ribs were friggin delicious! Now I'm not gonna act like the smoker did it all because a few months before I got the Lang I cooked the best spare ribs I've ever cooked on my Bar-B-Chef, however my wife and I agreed that last nights baby backs blew those out of the water!
I made a rub from scratch, with my new spices and grinder, a recipe from Paul Kirks Championship Barbecue book. It's a mostly sweet rub with brown sugar being the main ingredient. The rub is titled simply enough Barbecue Pork Rub, and that was just jaw dropping good in our opinions. It was my wife and I and my friend who has been smoking for about a year now. We all just thought these ribs were great. I left two racks dry and glazed up one rack with KC Masterpiece BBQ Sauce and the rub made the sauce just taste even better. The Ribs started falling apart when I was moving them towards the end of the cook. The 2 racks without the sauce, broke in two when I grabbed them to pull them out. The meat was just falling off the bone. I did not wrap them in foil as I usually don't, maybe next time I will pull them out a little earlier though for some more tug. My wife loves the fall off the bone tender, I just prefer a bit of tug.
Being my 2nd smoke on the Lang I wanted to work at being better, so I tried to maintain + or - 5* from 250*F. I did a really good job at keeping it consistent throughout the whole smoke, about three times I varied out of my zone but quickly got it back in. I had some trouble towards the end with my splits. A few splits just didn't want to burn, they lit up and then after I closed the firebox door they died down to a low flame and smoldered. I know some of the wood is not as dry as it could be, but some of the pieces that did were from my order from Fruita Wood Chunks and everything from them prior has burned great.
The 2 chickens are for my mom and the 2 hens might get thrown in the freezer, not sure yet. I seasoned those with a Weber rub my mom got me titled Kickin' Chicken. It has a lot of crushed red pepper in it, possibly some rosemary, it smelled awesome while it was cooking.
The florescent lighting didn't let the camera capture the smoke ring but had deep penetration. On this rib you can faintly see the red but in person, down to the bone was smoke ring.