With all the people around by they time it was all done I didn't get a chance to snap any more photos. Needless to say they turned out great. A few things I picked up from this smoke with the MES. First, I think I'll do 3-1.5-1.5.Second, meat selection is everything. I had some Costco ribs and then some butcher St. Louis cut ribs (I am in St. Louis, so I know that's the best cut :} ) and the cheap ribs were just that, but they weren't awful, just not as good. Third, I'll clean my wood tray when I wrap them in foil. Otherwise the method was perfect. You could pull the rib bone out and the meat just sat there on the plate. I need to adjust my rub recipe as it had no kick. I was really bland. That will come with time. I really liked the 3-2-1 because of how tender the meat was. They also had a bark on them this time which I didn't have the first time. As for temp, my MES was set at 230* but my second thermometer was reading around 250*, so I just let it alone. As for the guests, they went back for seconds and thirds.
Thank you to all that post on this site. I've been reading and all the little ins-and-outs are really cutting down on the whole learning curve. So now that I'm getting the method down, how about a nice rub with some kick? Any suggestions?
St. Charles, MO