FYI, I'm a novice here. I got into smoking about a year ago when a friend gave me a little chief. I fish in North Georgia and so have been smoking trout, and bass and have gotten some nice accolades for my smoked bass dip. In any case, I've been wanting cold smoke some trout and found this site. After a few hours looking around I decided I really needed to learn how to smoke ribs, and so the story begins......
I have a gas grill, pretty heavy DCS 3 burner model. I spoke to Todd Johnson at Amaz-n products and purchased the maverick 732 temperature gauge, and the Amaz-N pellet 12" tube with the Pitmaster blend. I subscribed to the 5 eLessons on how to smoke, and thought I was on my way. My plan, the 2-2-1 method on two racks of baby back ribs. Nice way to spend a Saturday.
I pulled the membrane off the ribs, rubbed yellow mustard and a nice rub on the ribs, cut them in half, wrapped them in saran wrap and put them in the refrigerator for 3 hours (all the time I had). I got my temperature up to 225 (two burners on low), got the tube smoker going (on the nonburner side) and put my ribs on for two hours, spraying apple juice on the ribs every 30 minutes or so. I was somewhat concerned about the amount of smoke the tube smoker was generating, so I decided to prop up the grill about an inch and move the smoker in front of the grill to generate more smoke. I'm not sure if that was a good move. I'm used to seeing a ton of smoke coming from my little chief and so when I didn't see a heck of a lot coming from the tube, I thought I needed to adjust.
After 2 hours, I wrapped in aluminum foil, sprayed a couple of squirts of apple juice and put back on the grill for two more hours. Monitoring temperature, it stayed between 236 and 252, approximately. Probably more toward the upper 240s.
I knew I had a problem when after the two hours I unwrapped the ribs. Three of the four had no moisture and looked burned. The fourth at some juice in the aluminum foil and looked pretty good. I went ahead and put the ribs back on for the last hour and mopped with BBQ sauce. After adding the sauce I thought I was going to be ok, but then after pulling them off the grill and letting them rest.......
Burned to a crisp!
Three of the four were unedible, the fourth, was pretty good, but still over done in my opinion.
Advice? What could I have done wrong? My wife is ready take over and use the OVEN!