Hey all. I got back from vacation last night after a 10 hour drive..... Then drove to Cabelas to pickup my smoker just as they were closing. Passed out. Woke up this AM, raced to Costco to buy ribs and a butt, then assembled the smoker. Immediately went to season it, and right at 3 hours at 275F I threw in two racks of St Louis ribs. I wish I had more time but my family is only visiting for another 3 nights and we're doing a butt on the last night. I had to try get in some ribs!!!!
The smokers temps were initially difficult to peg down (it was in direct sunlight, maybe the wind, I dont know). I set it at 230F according to Bear's recipe and the temps were swinging from 215F to 245F. Maybe like that for 30min I'm not sure??
Then I put up an umbrella, pulled out the chip loader a little further, and set the temp to 225F (like Meathead's Last Meal). Temps seemed to stabilize nicely, ranging between 215F - 235F (nearly exactly +- 10F) for another 2.5 hours (total of 3 hours).
I then pulled one rack, foiled, added 4oz of apple juice and put it in the oven at 225F (no probe in oven, I have no idea what the real temps is, I will have to calibrate it at some future time and then look back to see what the results were).
The other rack was left in the smoker, and is going now at 225F too.
So as of now, I've done 3 hours, and ~1 hour. The only issue is I am going fishing with a buddy at 7:45pm. That leaves me about 1.5 hours from now until I have to leave. Not ideal, just the way it worked out.
Any chance I will get to sample my first smoke haha???? I was thinking about going 5 hours in total, maybe like 3-1.5-0.5 (total 5 hours). Would this be too little? Should I just bump up the temps? I would rather come back after fishing and eat FOTB ribs vs rushing it and screwing it up at this point. I dont mind my family getting to devour my creation, as long as its perfect.
What do you guys think????
PS. I have lots of comments still to come. Just wanted to get this out there help wise. TY guys!
NOTES:
-11am started seasoning for 3 hours at 275F
-1pm dry brined with kosher salt
-1:45pm applied pure canola oil and rub (Pork Barrel BBQ All American Seasoning)
-2pm loaded 2 racks of ribs, cooked at 225F for 3 hours
-5pm foiled one, left the other in the MES, being cooked now at 225F
-plan is to cook them for 1.5 hours
-6:30pm, pull, apply sauce (Sweet Baby Rays BBQ to the foiled rack and Sticky Fingers Carolina Classic to the rack in the MES)
-7pm hopefully done, too soon????
The smokers temps were initially difficult to peg down (it was in direct sunlight, maybe the wind, I dont know). I set it at 230F according to Bear's recipe and the temps were swinging from 215F to 245F. Maybe like that for 30min I'm not sure??
Then I put up an umbrella, pulled out the chip loader a little further, and set the temp to 225F (like Meathead's Last Meal). Temps seemed to stabilize nicely, ranging between 215F - 235F (nearly exactly +- 10F) for another 2.5 hours (total of 3 hours).
I then pulled one rack, foiled, added 4oz of apple juice and put it in the oven at 225F (no probe in oven, I have no idea what the real temps is, I will have to calibrate it at some future time and then look back to see what the results were).
The other rack was left in the smoker, and is going now at 225F too.
So as of now, I've done 3 hours, and ~1 hour. The only issue is I am going fishing with a buddy at 7:45pm. That leaves me about 1.5 hours from now until I have to leave. Not ideal, just the way it worked out.
Any chance I will get to sample my first smoke haha???? I was thinking about going 5 hours in total, maybe like 3-1.5-0.5 (total 5 hours). Would this be too little? Should I just bump up the temps? I would rather come back after fishing and eat FOTB ribs vs rushing it and screwing it up at this point. I dont mind my family getting to devour my creation, as long as its perfect.
What do you guys think????
PS. I have lots of comments still to come. Just wanted to get this out there help wise. TY guys!
NOTES:
-11am started seasoning for 3 hours at 275F
-1pm dry brined with kosher salt
-1:45pm applied pure canola oil and rub (Pork Barrel BBQ All American Seasoning)
-2pm loaded 2 racks of ribs, cooked at 225F for 3 hours
-5pm foiled one, left the other in the MES, being cooked now at 225F
-plan is to cook them for 1.5 hours
-6:30pm, pull, apply sauce (Sweet Baby Rays BBQ to the foiled rack and Sticky Fingers Carolina Classic to the rack in the MES)
-7pm hopefully done, too soon????
