Been reading this and really any smoking related articles for the past 2 weeks after I purchased my first smoker(Masterbuilt electric pro 30") I did my first smoke last weekend with 3 racks of baby back ribs and they came out AMAZING!!! I was blown away at how great they came out, I was not expecting it to be so good on my first round. No smoke ring but they were extremely tender and would pull off the bone with a simple tug:) after that I did a whole chicken the next day and that came out equally amazing, so good that my buddy is buying his first smoker this next week LOL. Long story short I am completely HOOKED and already bought a freezer and filled it up with some goodies that I want to try out. This weekend was my second attempt at smoking baby backs and the results were .... not great, they were pretty dry and also harder to remove from the bone, I did mix up some variables in the process and I wanted to see if someone could help me pin point where I screwed up. Normally I hate changing so many variables when trying things but I thought what the hell, I am learning lol So please see my two smokes listed below for baby backs and if you can please provide feedback
1st smoke: 3 Racks of baby backs bought at Sam's club: 2-2-1 Method, Weber BBQ dry rub found at sams. Process: Bought rack of ribs from Sam's, came home and removed membrane, rinsed with water and patted dry. Rubbed in mustard then applied heavy amount of dry rub, let it sit in dry rub for 15 minutes then after that I loaded them into my pre-heated smoker set at 225, pulled out after 2 hours and sprayed apple juice on them then wrapped in aluminum foil and put them back in. Pulled out wrapped baby backs after 2 hours; unwrapped them and mopped them in sweet baby rays BBQ sauce and put back in for final hour. Pulled them out after the last hour and let rest for 15. The smoker had the vent fully open the entire time, used only hickory chips
2nd smoke: 3 Racks of baby backs bought at Fry's: 3-2-1 Method, Killer hobs BBQ dry rub, Process: Bought rack of ribs from Frys, came home, removed membrane; rinsed and then after rinse applied dry rub, put them in a sealed container and let them sit in the fridge overnight(10 hours) Woke up next morning at 6am, rinsed them off with water and patted dry, rubbed mustard all over them and used killer hogs bbq rub covering all the ribs, used a smaller amount of seasoning, it was completely covered just not caked on like on the first smoke. After the dry rub i placed them in a pre-heated smoker @ 225 meat side up. Two hours later I got some aluminum foil and smeared some butter on it the size of the rib, added brown sugar and used that to wrap up the ribs, before I wrapped them i sprayed apple juice on them. Put wrapped ribs meat side down and let sit for 2 hours. After waiting 2 hours I unwrapped the ribs and placed them back in the smoker meat side up NO mopping of bbq sauce this time. I pulled out the ribs once the final hour was complete, did a toothpick test and one rack was fine but others seems to not give as much but I pulled them out anyways, the temp of the meat was 180, let ribs rest for 15. The smoker had the vent halfway open the entire time and used a mix of jack daniels/hickory chips
So can anyone pinpoint what the heck happened on the second smoke? I figured adding the butter/brown and letting them sit in dry rub over night would of gave a great taste :( No smoke ring on either smoke either, was it the meat? the longer cook time?