Hey all. New here, like the title says I just got an analog 30" MES for Christmas. I seasoned it yesterday and have two racks of ribs smoking in mesquite right now!
However, I have one concern - it seems to be just too hot in there! It's only been 3 hours for the spareribs (2 for the babybacks) and the larger ribs, on the bottom racks, are already blackened and pulling back from the bone ends. At one point I checked and the thermometer said it was almost 300 in there, even though I have it on low. Since then I turned the control down to juuuuust when the power light illuminates, but I worry that my ribs might be overdone and dry. (by contrast, the babybacks seem to be doing ok at the top.)
- I'm using soaked mesquite in the chip tray and seasoned water in the water tray
- I am not mopping the ribs and they're not caked in rub - I marinated them overnight in just a little bit of stuff, but want the first smoke to really show me a benchmark flavor of just the wood and heat, so that I can adjust from there for future smokes.
Heh, today's taste-test ribs are going to be awesome either way if the smell surrounding my house is any indication, though. I have a whole chicken waiting its turn, too, for tomorrow.
Thanks for any pointers you can share. After trying a few times to do low and slow ribs in the charcoal grill I'm welcoming the relative simplicity of the electric.