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Mes 40 ribs question - Page 2

post #21 of 33
I like to smoke my ribs low and slow in my water smoker over Apple or cherry wood. I make up a big tub of BBQ sauce to baste them with. I keep the temp at about 170 ish and smoke slowly for about 5 hours turning and basting every half hour. I finish them off in the oven wrapped in tin foil for about an hour at 200. This seems to work fine for me every time.
post #22 of 33
Thread Starter 

Well redemption time! so as i stated in a earlier post in the thread i needed to try another rack of ribs. I think i nailed it this time around I also monitored the temp with my  maverick and there was quite the difference. Here are some pics i took along the way thanks for the help so far!

 

 

 

 

 

 

 

 

 

post #23 of 33

 

Looks like you got it this time  Thumbs Up  Glad they turned out for you!  :beercheer:

post #24 of 33
Quote:
Originally Posted by bel420 View Post
 

Well redemption time! so as i stated in a earlier post in the thread i needed to try another rack of ribs. I think i nailed it this time around I also monitored the temp with my  maverick and there was quite the difference. Here are some pics i took along the way thanks for the help so far!

 

 

 

 

 

 

 

 

 

 

 

 

Congrats , looks like you nailed it this time.   Notice the difference in color and texture of the ribs ?   Hopefully, you played with the ribs a bit with your hands when you took them off the smoker and know what ribs "feel" like when they are done..      That's what you want to look for on every rib cook. 

post #25 of 33

Very Nice, Grasshopper!!Thumbs Up

 

Your Ribs look Great !!!:drool

 

Bear

post #26 of 33
Thread Starter 

Wow.. thanks guys  I couldn't of done it without the good people here and there help! Heres to many MANY more great cooks!thumb1.gif

post #27 of 33

Keep them coming man - we like watching them all  :beercheer:

post #28 of 33

I have had some trouble with tough ribs and the wife thought they were over-cooked at 3 hours @ 225.

 

I thought they were not done. We tried again and same results so we foiled them and cooked in the oven to improve texture. This worked but I was wondering what temp and time others were having good results with? I don't want to foil them if possible.

 

Thanks

post #29 of 33
Quote:
Originally Posted by smokerudrink View Post
 

I have had some trouble with tough ribs and the wife thought they were over-cooked at 3 hours @ 225.

 

I thought they were not done. We tried again and same results so we foiled them and cooked in the oven to improve texture. This worked but I was wondering what temp and time others were having good results with? I don't want to foil them if possible.

 

Thanks

 

Maybe these will help---One for Spares & one for BabyBacks:

 

 

 

 

Bear

post #30 of 33

Thanks for the reply Bear. I will give the method a try next time.

post #31 of 33
I had been having odd results from my mes 40 using the mes probe and internal temp probe. I used my own probe and first checked it's accuracy in boiling water and in an ice bath, it was spot on. My next smoke i put my probe in and I let the mes get up to what it said was 225° however my probe only read 175°. Needless to say I'm pretty pissed the probes are off by 50°! It does give me the excuse to get a new smoking toy in a couple mavrick 733s though.
post #32 of 33
Quote:
Originally Posted by MunkiestylE View Post

I had been having odd results from my mes 40 using the mes probe and internal temp probe. I used my own probe and first checked it's accuracy in boiling water and in an ice bath, it was spot on. My next smoke i put my probe in and I let the mes get up to what it said was 225° however my probe only read 175°. Needless to say I'm pretty pissed the probes are off by 50°! It does give me the excuse to get a new smoking toy in a couple mavrick 733s though.

 

I'm not sure exactly which probe you're saying read what, but if the Maverick probe is different than the MES probe, the odds are probably about 10,000 to 1 that the Maverick is right.

 

Bear

post #33 of 33
As is pretty common, the MES units are pretty far off and have been in many cases since the introduction of the 2nd generation. You need to monitor temps with an indepedent therm. The mavericks are great for this.
smokerudrink..... there are those that don't foil ribs and end up with great product but foiling is a great way to tenderize and add flavor to your racks. Bears guide for great ribs is a proven winner.
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