Did up 2 1/2 racks of back ribs tonight. Probably some of my best ribs yet.
Wife loved them when I took a rack to work for her supper. - Nothing like tormenting co-workers
Smoked them with hickory and a tweaked memphis dust rub.
They were on the smoker for about 4 1/2 hrs. Temps running 240 - 250 for the duration.
Fall off the bone tender, nice smoke ring, a little salty sweet bundles of deliciousness.
Also, I finally resolved the issue I have occasionally had with my chips catching fire. I added an 1/8" steel plate that I got when I first bought the smoker. It sits about 3 inches above the burner. You can see it best in the second picture. I set my cast iron chip pan on top of it. Worked like a charm! Not once did the pan catch and I was able to leave it uncovered. I was able to get about an hour of smoke per load in the 8 inch pan. Only draw back is that the plate acts as a huge heat radiator so my temps were a little higher than usual - normally I run at 225 - 230 with ease. However, its not a big adjustment to work with and will be nice when I fire up the smoker during colder weather.