Originally Posted by PBrown86
Hey y'all, I just got a MES30 Gen 1 and an AMNPS and am planning my first smoke this weekend (pork spare ribs). I've searched the forums and think I have the right plan, but just wanted to double check.
- No water in pan
- Pull chip loader out 1"
- Pull chip tray out 2"
- Put AMNPS on the rails with the lit side facing the back wall?
- Smoke at 250F (is this too high?) using 3-2-1
Does this make sense?
I also have a MES 30 Gen 1 and the AMNPS and haven't found it necessary to pull out the chip loader (although I have until I saw it didn't make a difference) but I've never pulled out the chip tray. I'm the first one--I think--to come up with the suggestion to to face the lit end toward the back wall because it's worked so well for me. To light the AMNPS I strongly advise using a squeeze bottle of gelled alcohol as a starter. Much better and easier than using a propane torch.
Here's a link to Todd Johnson's page where you can read up on his suggestions for lighting his smokers which should be helpful. He also has a view recipe suggestions as well. Just click on whichever links look interesting.
250° is fine. I've tried that and have also cooked at lower temps. Cooking at that temp just means the meat should be done sooner than cooking at 225° or so. You usually just want to closely monitor the internal temp with a good, accurate thermometer but you can't really do that with ribs. Just keep checking how they look after you've hit the 3-hour mark or so to see how much pullback from the bone there is. That's the best indication of their stage of doneness besides the bend or shake tests, depending on if you like a little "tug" to the meat or falling off the bone.
Good luck. Let us know how they turn out.
Remember that 3-2-1 isn't set in stone. If you get waylaid and fall behind schedule, 3-2.5-.5 or any similar combo will work. Depending on the size of the racks of ribs and the number you're cooking, you may not need 6 hours or you may need more.