Welcome to the SMF Family...I have 2 MES 40's and they are as easy as it gets.Here is an explanation on Rib cookin'...
A full rack of Spare Ribs will take about 6 hours at 225*F...The 3-2-1 smoked rib recipe is a good way to smoke ribs and tends to turn out perfect ribs every time whether you are using the meatier Full rack spare rib or the Saint Louis cut. Baby Back ribs use a 2-2-1 method. The ribs are smoked at 225 - 250 degrees for best results...
The 3 stands for the 3 hours that you initially smoke the ribs with nothing but your favorite rub on them and some smoke with your favorite hardwood such as hickory, apple, pecan, etc. After the 3 hours you remove the ribs and quickly double wrap them in heavy duty foil.. just before you seal them up add some Foiling Juice or Apple Juice and close the foil leaving some room around the ribs for the steam to be able to flow around the meat and the juice to braise the meat which Flavors/Tenderizes it.
The ribs cook in the smoker wrapped for 2 hours undisturbed. There is no need for Smoke at this point... After 2 hours remove the ribs from the smoker, unwrap and place back into the smoker for the final 1 hour, with smoke if you wish.This firms them up, creates a nice Bark and finishes the cooking process. You can add a glaze or sauce at this point if you like. The meat will be pretty close to fall off the bone and be extremely juicy, tender and flavorful...
The MES should only be loaded with 1/4 Cup dry wood chips. Any more and the MES will huff and puff and blow the chip loader out the side with a good 12" of Flame. The chips will have to be reloaded every 30 to 40 minutes. Not a big deal for a 6 hour rib cook but is a Night Mare on a 15-20 overnight Pork Butt smoke. You will seriously be wanting to get a Pellet Smoke Generator from A-MAZE-N Products
http://www.amazenproducts.com/Default.asp . They are under $50 and since the company owner designed them to be used in his MES, you can't go wrong. They make the perfect Thin Blue Smoke we want to flavor our meat and run unattended up to 10 hours before a refill. If your MES Model # ends in 9,10 or 11, you will be wanting the
AMNPS Maze. If the # ends in 12 the
AMNTS Tube Smoke generator works better.
Don't sweat this. The MES and
AMNPS is as Set it and Forget it as smokers come. Follow the direction in the MES Manual for Seasoning the Smoker, burns of manufacturing oils and starts a build up of flavor on the walls. Then get some meat and wow your friends and family at what an awesome Pitmaster you are! The link below is for my competition winning Foiling Juice and I will post a Rub and BBQ Sauce Recipe to get you started. When you are ready to try other meats, just type the name in the Search bar above and you will get tons of info on getting the job done. Best of Luck...JJ
http://www.smokingmeatforums.com/t/110881/foiling-juice-chef-jimmyj
Mild Bubba Q Rub (All Purpose)
1/2C Sugar in the Raw (Turbinado)
2T Sweet Paprika (Hungarian)
1T Kosher Salt
1T Chili Powder (contains some Cumin and Oregano) Ancho Chile is same without cumin, oregano etc.
1T Granulated Garlic
1T Granulated Onion
1tsp Black Pepper, more if you like
1/2tsp Grnd Allspice
For more heat add Cayenne or Chipotle Pwd to taste, start with 1/2tsp and go from there. Makes about 1 Cup
Apply your desired amount of Rub to the meat, wrap in plastic and rest in the refrigerator over night.or longer. The day of the smoke, pull the meat out, add more Rub and go into your pre-heated Smoker...
KC Bubba Q Juice
2C Ketchup
1/2C Brown Mustard (Gulden's)
1/4C Apple Cider Vinegar
1/2C Molasses
2C Dark Brn Sugar
1T Tomato Paste
1T Your Rub
1-2tsp Liquid Smoke
1tsp Worcestershire Sauce
Combine all and warm over low heat just until it starts to bubble. Simmer about 5 minutes, stirring very frequently, to combine flavors and to thicken slightly.
Use or pour into a sterile jar and refrigerate for up to 4 weeks.
Makes 3 1/2 Cups.
