New Braunfels Black Diamond Barbecue Smoker Help

ozzy4

Newbie

Original poster

Aug 19, 2007

1

10

• Aug 19, 2007

• #1

Can't seem to get my babyback ribs from not to drying out after 2 1/2 to 3 hours at 200-220 degrees. Even added a water pan. Anyone have a good system for this smoker? Don't want to use foil, but will if that is the only way.

Help Please

 

ba_loko

Smoking Fanatic

OTBS Member

May 11, 2007

699

10

Broken Arrow, OK

• Aug 19, 2007

• #2

Ozzy4, welcome to the forum. We're glad you're here.

Do you have a thermometer at the grate level where the ribs are? Oftentimes the thermometers that came with the smoker are inaccurate. You can them fairly cheap at Lowe's or Academy Sports.

 

bigarm's smokin

Gone but not forgotten. RIP

OTBS Member

Apr 19, 2007

1,199

11

BigArm MT

• Aug 19, 2007

• #3

Sure don't seem like they should be dry at that temp and for that length of time. Must be some thing else going on. Are your sure your temp gauges are accurate? Are they on the same level as the meat? Also, try sprayin with apple juice or what ever suits ya. Good luck.

Terry

 

Dutch

Smoking Guru

Staff member

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Jul 7, 2005

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Midvale, UT

• Aug 19, 2007

• #4

Also, are you spraying your ribs during the smoke with a mop sauce at least once every hour?

 

deejaydebi

Legendary Pitmaster

Nov 18, 2006

7,996

25

Connecticut

• Aug 19, 2007

• #5

2 1/2 to 3 hours? You've got to be over temp on the smoker