Smoked a rack of BB ribs today in my MES 30.
I smoked these with my sirloin tip roast (see below)
http://www.smokingmeatforums.com/t/168316/4-6-lb-sirloin-tip-roast-with-q-view#post_1224752
Last time I did the 2-2-1 method, this time I simply smoked unfoiled the entire time.
Will end up smoking this way for all my BB's. The flavor was great and they were not dried out at all. The MES really keeps the humidity in.
I have been dumping the wood chip remnants every other load (once every 2 hrs) that seems to generate more smoke. I also leave out the chip tube until I see nice smoke exiting the chip area.
I put them on about 11:30 am and they were done about 5:00 pm with my temp set to 225F the entire time. Smoked with cherry.
The last 1.5 hrs I brushed the old standby, Sweet Baby Ray!
Rubbed with yellow mustard and my combo of season salt, pepper, onion powder, garlic powder and brown sugar this AM
Pulled after the 5.5 hr smoke.
I smoked these with my sirloin tip roast (see below)
http://www.smokingmeatforums.com/t/168316/4-6-lb-sirloin-tip-roast-with-q-view#post_1224752
Last time I did the 2-2-1 method, this time I simply smoked unfoiled the entire time.
Will end up smoking this way for all my BB's. The flavor was great and they were not dried out at all. The MES really keeps the humidity in.
I have been dumping the wood chip remnants every other load (once every 2 hrs) that seems to generate more smoke. I also leave out the chip tube until I see nice smoke exiting the chip area.
I put them on about 11:30 am and they were done about 5:00 pm with my temp set to 225F the entire time. Smoked with cherry.
The last 1.5 hrs I brushed the old standby, Sweet Baby Ray!
Rubbed with yellow mustard and my combo of season salt, pepper, onion powder, garlic powder and brown sugar this AM
Pulled after the 5.5 hr smoke.
