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New to smoking

post #1 of 2
Thread Starter 
I am a french trained chef but im fairly new to smoking. I found an old junk offset stick burner on the side of the road one day and after a few beers with a buddy we fixed it up. My first experience with smoking I went in blind assuming my knowledge of a commercial kitchen would be sufficient. My first attempt at ribs I toughened them up a bit because the thermostat that we assumed was working didnt work at all so the temp was all over the place, and I didnt think to wrap my ribs at all. Since then with a bit of trial and error I have been able to produce some amazing ribs/pulled pork with some reading on this forum.

Today for my birthday bbq I did a few racks @ 250 for 3.5 hours unwrapped, 1.5 hours wrapped, 1 hour unwrapped

I had no complaints at all about the tenderness of the ribs but if you have any suggestions I am always experimenting trying to improve
post #2 of 2
Nice color, smoke ring, looks moist and juicy. I'd say you nailed it. Great job. icon14.gif
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