Got to put my Masterbuilt Dual Fuel smoker through its paces on Monday for my first attempt at smoking. I checked the local butcher in the neighborhood and they had back ribs on special, so I grabbed three racks for $21 (CDN). While I got the smoker up to temp, I prepped the ribs and removed the silver skin, put a bit of olive oil on them and put on the rub. I created a quick Texas style rub with what I had at home...forgot the paprika and onion powder...next time.
I was shooting for a temp of about 225F in the smoker and for the most part I was successful. I had mesquite wood chips, so that's what I used in my pan. From reading the forums beforehand, I did buy a 8" cast iron pan instead of the one that came with the smoker and that worked really well.
Here they are going in the smoker...
I cooked them for two hours, spraying them every hour with some cider vinegar and water mix, then wrapped them in foil for another two hours. I checked them and decided to leave them in the foil for another 30 minutes but in hindsight, I would have just put them back on the grill with sauce. I sauced them up and left them cook for about another 30 minutes. That's what they looked like when they were done.
I wrapped them up in foil for about 30 minutes to rest and there they are!
That picture doesn't really show it well but I was pleasantly surprised that I got a decent smoke ring. One of the racks were thinner and was what I would consider maybe too cooked but they weren't dry. The family loved them and the better half said that they may have been the best she's ever had. That's a win in my book!
I was shooting for a temp of about 225F in the smoker and for the most part I was successful. I had mesquite wood chips, so that's what I used in my pan. From reading the forums beforehand, I did buy a 8" cast iron pan instead of the one that came with the smoker and that worked really well.
Here they are going in the smoker...
I cooked them for two hours, spraying them every hour with some cider vinegar and water mix, then wrapped them in foil for another two hours. I checked them and decided to leave them in the foil for another 30 minutes but in hindsight, I would have just put them back on the grill with sauce. I sauced them up and left them cook for about another 30 minutes. That's what they looked like when they were done.
I wrapped them up in foil for about 30 minutes to rest and there they are!
That picture doesn't really show it well but I was pleasantly surprised that I got a decent smoke ring. One of the racks were thinner and was what I would consider maybe too cooked but they weren't dry. The family loved them and the better half said that they may have been the best she's ever had. That's a win in my book!
