Guys,
I am happy to say that I am in the smoking meat club!! I bought my MES 30" on Friday, seasoned it Friday night and decided to attempt Baby Backs on Saturday. I used the 2-2-1 (250 degrees monitored with my meat prove thermometer) technique using Meatheads Memphis Dust for the rub. Then used Johnny Trigg's glaze for the 2nd stage. Did not add any sauce during the last phase. I followed the MES for newbies guides on adding apple chips a little at a time. (AMZNP is coming Monday). I did continue to add chips during the entire smoking time
After I removed the ribs after the first 2 hours, I noticed that the temp dropped a ton (about 180) when I opened the smoker to removed/wrap the ribs, so I extended 2nd stage to 2 1/2 hours, then final stage only 30 minutes. Overall the flavor was awesome. After I took them off, I just lightly brushed with Sweet Baby Rays original (Tried making a st louis style sauce, but didn't taste good) just to add some sauce.
The only thing I noticed was that some of the ribs were a little dry...not bad, but a little dry. Would this be from cooking them too long? Should i adjust any of the time frames? Should I not use smoke during any of the stages? Should I not worry about the temp drop?
I was also surprised that I had a slight smoke ring!!! I was not expecting that based on some comments I have seen on here.
I noticed that the MES was running a little hot so I adjusted to around 235 and that seemed to maintain around 250 on my probe thermometer.
Thanks for any advice!! Can't wait until next weekend to try my next adventure. Going to try pulled pork and some snack sticks. Got 3 day weekend to watch some march madness and smoke some meat!!!
I am happy to say that I am in the smoking meat club!! I bought my MES 30" on Friday, seasoned it Friday night and decided to attempt Baby Backs on Saturday. I used the 2-2-1 (250 degrees monitored with my meat prove thermometer) technique using Meatheads Memphis Dust for the rub. Then used Johnny Trigg's glaze for the 2nd stage. Did not add any sauce during the last phase. I followed the MES for newbies guides on adding apple chips a little at a time. (AMZNP is coming Monday). I did continue to add chips during the entire smoking time
After I removed the ribs after the first 2 hours, I noticed that the temp dropped a ton (about 180) when I opened the smoker to removed/wrap the ribs, so I extended 2nd stage to 2 1/2 hours, then final stage only 30 minutes. Overall the flavor was awesome. After I took them off, I just lightly brushed with Sweet Baby Rays original (Tried making a st louis style sauce, but didn't taste good) just to add some sauce.
The only thing I noticed was that some of the ribs were a little dry...not bad, but a little dry. Would this be from cooking them too long? Should i adjust any of the time frames? Should I not use smoke during any of the stages? Should I not worry about the temp drop?
I was also surprised that I had a slight smoke ring!!! I was not expecting that based on some comments I have seen on here.
I noticed that the MES was running a little hot so I adjusted to around 235 and that seemed to maintain around 250 on my probe thermometer.
Thanks for any advice!! Can't wait until next weekend to try my next adventure. Going to try pulled pork and some snack sticks. Got 3 day weekend to watch some march madness and smoke some meat!!!
