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Mile high smoker!

post #1 of 8
Thread Starter 
First time smoker, wife bought me a Masterbuilt electric smoker with analog thermometer. Tried doing pork ribs few nights ago and failed miserably, over cooked and dry after 5 hours at 250 degrees. Going to try again tomorrow any suggestions?
post #2 of 8
welcome1.gif to SMF!!! We're happy you found us! You've come to the right place, we have over 50,000 members who just love to share their experience and over 1,000,000 posts describing it! Yea that’s right over 1,000,000!

The search bar at the top can be your best friend when you are trying to find answers to your questions but you can still ask too if you want!

We have an Articles section that is full of great information about smoking to include a lot of recipes and instructionals. Check it out there is a lot to learn in there!

Would you do us a favor and add your location to your profile, it helps others to know where you are when they offer advice, Thanks!

You might want to check out Jeff's Free 5 day E-Course, it will teach you all the basics plus a whole lot more!

Here's a tried and true method for ribs that a whole lot of people around here use:
http://www.smoking-meat.com/smoked-rib-recipe
post #3 of 8

Welcome to the forums!  Glad you've joined us.  You've found a great place to learn and share ideas on our favorite pastimes...grilling, smoking, and curing great food!  There are lots of friendly and knowledgeable folks here who really enjoy helping one another.  Just ask any time you need help and you'll get plenty!  Good luck with your next rib cook...the link Dave gave you should help!

 

Red

post #4 of 8
What's up Clint! Nice to see you on here!!
post #5 of 8

welcome.gif Which MES did you get? I have the 30" no window are you using a separate thermo to check cooker temp? I find the problem with digital is its digital on or off heater full blast to hit temp stop but still hot after it cools it nose dives to turn on temp but takes awhile to heat up again. Don't get me wrong I love mine but every cooker is different takes some time to get use to it the 3-2-1 method S2K9K suggested works I use it for Beef ribs. Keep trying you'll get the hang of it.
 

post #6 of 8
Thread Starter 
I think we have same MES. I will try the 3-2-1 method today with baby back ribs at 225 degrees.
post #7 of 8

Another thing there are many Mods to make it better, EZer, more enjoyable whatever the word is. Do a search and you will be amazed. One of the best add-ons  is an AMAZEN Pellet or sawdust burner, but ther are some problems at altitude.
 

post #8 of 8
Quote:
Originally Posted by cjc6ft5 View Post

I think we have same MES. I will try the 3-2-1 method today with baby back ribs at 225 degrees.

Hi - if you use 3-2-1 with baby back ribs you will overcook them!  Use 2-2-1 for babybacks and 3-2-1 for sprares.

 

welcome1.gif to the SMF, the best BBQ site on the web.  Whatever you need to know about the fine art of BBQ you can find it right here, from recipes to technical knowledge.

 

One thing you need to know about us is that we like to see pictures of your creations and your gear.  We call it Q-View and its basically the Rules.gif!!!

 

So, don't just talk about your food, show it!  Otherwise you may get a gentle reminder, like this...

 

worthless.gif  or this...th_What_NO_QVIEW.gif

Good Luck and Get Smokin'

 

Bill

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