Baby Backs in Pre-Programmed Cookshack SM075 Electric Smoker Oven

Thanks Soleman, for the advice and encouragement just when I needed it!

I did not mind going to bed at 1:45 AM this morning, since I was well prepared for a late night.
I had to work and could not get smoking until after 6:00 PM yesterday...

Prior to this, I used a Brinkmann for one summer 20+ years ago.
Still a newbie. I am basically starting all over again from scratch in terms of smoking skills and technique.

After sitting with pork rub overnight, I loaded the baby backs from top down. One rack, cut in half, on each grate.

Two Pork Fatties on the bottom grate.

Two good size chunks of apple wood, with one small one added.

Closed the door and hit the pre-programmed "Chicken/Ribs" button (programmed for 3 hrs. at 225) and walked away.

After three hours, checked the Fatties. Temp was only 150. Set timer for 2 hours at 225 to continue the ribs, leaving the fatties in for another hour. Sprayed everything with apple cider vinegar/apple juice concentrate. Flipped everything over.

I did not foil wrap.

At the end of hour 4, Fatties were right at 165 and ready to come out to rest. Sprayed ribs with apple solution again.

At the end of hour 5, ribs sprayed with apple solution.

At hour 5.5, applied Cattleman's BBQ sauce to both sides of the ribs.

At hour 5.75, applied second coat to topside to finish glazing the last 15 minutes.

Meat had shrunk back from the ends of the bone and the toothpick was pushing through easily.

Done!

Ribs and Fatties do show a slight smoke ring and look REALLY GOOD!!!

This is for Sunday dinner and I can't wait!

Pictures coming by 10:30 AM today. I have to resize, so they can upload...

Results from my Cookshack SM075 electric smoker...

I have not smoked any foods since one summer over 20 years ago.

This is only my second use on this second-hand, 12 year old smoker.

I would say things work just fine and I am looking forward to a productive summer with a little more confidence now!

Baby Backs (5.5 hours at 225)...


Hint of smoke ring...




Smoked Sausage Fatties after 4 hours at 225 (plain sausage with a little rub)...