5-0-0 BB with Q-View

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heubrewer

Meat Mopper
Original poster
Jun 9, 2014
266
42
Chicago Area
Smoking some BB ribs in my MES 30 today.

I jokingly call it the 5-0-0 method as I smoke all my ribs unwrapped duing the entire smoke.

After reading about smoked twice baked potatoes (I think it was Bearcarver) I am going to try that.

Smoking with apple.

Knew I forgot something, forgot to take the back membrane off. Prior to learing about removing the membrane on this forum, I used ot leave it on all to time

Here they are after I just put them in the MES


:devil:
 
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I think your 5-0-0 is over.

How did they turn out?

PICS
 
 
I think your 5-0-0 is over.

How did they turn out?

PICS
I bet he had a 
beercheer.gif
 and the dog got the ribs.

Happy smoken.

David
 
Here they at about the 4hr mark. Just sauced them wth Sweet Baby Ray



I put the twice baked potatos in the smoker just after saucing the ribs

Here they are after an hr rest prior to serving


The smoked twice baked potatoes were AWESOME. Smoked them for about 1hr. Nice subtle smoke flavor.



My MES really thows the smoke at 235F and higher.

Fixed the rotated plate
 
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Nice man. How often did you spritz or mop those bad boys?

None at all. I smoked them in my MES 30 and used apple cider in the water pan. The MES really keeps in the humidity so I do not find it necessary to spritz or mop. I sauced them after about 4 1/2 hrs into the smoke. Other than that the smoker was kept closed.
 
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None at all. I smoked them in my MES 30 and used apple cider in the water pan. The MES really keeps in the humidity so I do not find it necessary to spritz or mop. I sauced them after about 4 1/2 hrs into the smoke. Other than that the smoker was kept closed.
Thats how to master a MES30!! Keep that door shut and let it preform its magic!

I have noted that there is discrimination in the packing industry. All they folks up north get those big meaty ribs and in the south we get the bones.

<Chuckles>

Those are some beautiful ribs. Well done. The smoke, not the ribs, I mean.........
 
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Wow I have to spray mine every hour or else they turn out black from being dried out. And that's with a MES 30.
 
I don't think theres any discrimination about good ribs, its all in the brand you get. I've gotten horrible meatless ribs, and Ive gotten nice meaty ribs. Just depends where you buy them, and what brand.
 
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