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Second time w/Baby Backs- MES30

post #1 of 14
Thread Starter 

Well this morning I got started early, as we're looking to have ribs for lunch. It's 35 degrees here in Chicagoland but dry today after a couple of days of cold rain.

 

First I removed the membranes & got my rub on-

 

 

Then I got my wood ready. Last time I used hickory (which I had no problem with), but his time I'm trying a combination of apple & cherry. 

 

 

Got my smoker up to temp (this time I'm going for 250 degrees, where last time I did 225).

 

 

Cut my two racks in half & popped them in. Notice no water (or anything else) in the bowl other than foil (last time I used water).

 

 

I'm hoping to take them about 3.5-4 hours & giving them the bend/toothpick test. As long as they're close at that point, my plan is to sauce them up with my homemade sauce & try to go another hour. The sauce for today is kind of a Memphis-style. I'm going with no foil wrapping today to compare  taste, tenderness, exterior bark, temperature & time with the foiled, 3-2-1 ribs I did last time. I'm also making some baked beans to go with.

 

The backyard is starting to smell nice. It's on.

post #2 of 14

Great Start !!

 

Gonna be an awesome lunch!!

 

Do you always use the bottom 2 positions?

I find the bottom rack to be too close to the heat,

My rack positions in order of preference are:

#2

#1

#3

#4

This is only my Opinion.

 

Be back to see your lunch!!:drool

 

Bear

post #3 of 14

Looks awesome!!  Thumbs UpThumbs UpThumbs Up

I'm very interested in how they turn out sir.  Will be watching  :popcorn

post #4 of 14

Can't wait to see them !!

 

Gary

post #5 of 14
Thread Starter 
Quote:
Originally Posted by Bearcarver View Post
 

Great Start !!

 

Gonna be an awesome lunch!!

 

Do you always use the bottom 2 positions?

I find the bottom rack to be too close to the heat,

My rack positions in order of preference are:

#2

#1

#3

#4

This is only my Opinion.

 

Be back to see your lunch!!:drool

 

Bear

Thanks, BC. I hoping for a good lunch. I have no clue which racks are my favorite, as this is only my second time with this smoker. I DO plan on moving them around to various positions, depending on how they're looking at 1, 2 & then 3 hours, The bottom on will go to the top & the top one (in rack 3 presently) will go to the second one etc. Maybe I should just use the top two for the rest of the smoke?

 

Carbine & Gary- thanks for the kind words & glad ya'll are around for the ride!

post #6 of 14
Thread Starter 

One hour in now & I just moved the bottom rack up to the top & the one that was in the third position up to the second rack. I think I'll try this for another two hours rather than open the door again in 60 minutes. I'm adding wood chips at a rate of about every 25-30 minutes, have the damper half open & am not having any problems hold my temp, so maybe this will be drama-free lol.

post #7 of 14
Quote:
Originally Posted by Tumbleweed1 View Post
 

Thanks, BC. I hoping for a good lunch. I have no clue which racks are my favorite, as this is only my second time with this smoker. I DO plan on moving them around to various positions, depending on how they're looking at 1, 2 & then 3 hours, The bottom on will go to the top & the top one (in rack 3 presently) will go to the second one etc. Maybe I should just use the top two for the rest of the smoke?

 

Carbine & Gary- thanks for the kind words & glad ya'll are around for the ride!

 

You can certainly experiment for yourself---That's part of the fun of this game we play.

 

I just found it unusual to see only the bottom 2 being used, and gave you my findings.

 

If I use one rack, I use #2, because it seems to be the most consistent of the 4.

If I use 2 racks, I use #1 and #2 because they are the closest two to each other in temp during the whole smoke.

If I need to use a 3rd rack, it will always be #3, because I find the bottom rack (#4) to be much hotter than the other 3.

 

Like I said, these are just my findings.

 

Bear

post #8 of 14
Thread Starter 

Just sauced them up & switched the positions of the two racks.

 

Just out of the smoker-

 

 

Added my homemade sauce-

 

And back in-

 

I'm thinking another 1-1.5 hours or so, but won't know until I check them again.

post #9 of 14
Lookin good ! icon14.gif
post #10 of 14
thumb1.gif Lookin mighty fine!
post #11 of 14
Thread Starter 

Thanks guys!

 

Well they turned out pretty good. Good enough that I probably won't tend to wrap my ribs from now on, unless I'm looking to try some new flavors in the foil (which I might at some point).

 

The bark was way more prevalent & although I used the exact same rub, it REALLY came through this time more than last. The other difference here would be that last time I used mustard to hold the rub & this time I did not. It came through enough that the next time I make this rub I am backing the cayenne down by half.

 

They did not seem to be any less juicy without the foil & the sweet, smoky flavor of the apple & cherry woods was an excellent compliment to some nice, tender ribs.

 

The smoker held temp well with nothing in the water bowl & I'd say everything went very well overall.

 

 

Coming out-

 

 

In the house-

 

 

Leftovers for my lunch the next few days-

 

Even though I was cooking for just the two of us, once again I'm glad I did two racks, as the leftovers will be great. I love nuking'em up at work & making the whole lunchroom smell like a smokehouse lol.

 

Thanks for coming along for the ride!

post #12 of 14
drool.gif:

Outstanding!
post #13 of 14
Great looking ribs. Your coworkers are going to be jealous.
post #14 of 14

Nice Job, Tumblweed !!Thumbs Up

 

I know what you mean about the lunchroom Smells.:drool-------:points:

 

Better take a lot with you----Not fair to make it smell that good without samples!!:rules:

 

 

 

Bear

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