Masterbuilt XL first run

[dilligaf850]

I think i posted in the wrong spot earlier so putting it here too...

So last weekend I seasoned the new smoker.

Masterbuilt XL.jpg

• dilligaf850
• Oct 24, 2012

and began the big learning curve.Seasoned two racks of ribs the night before and rapped in plastic. The only bad decision was to use the seasoning i normally use on the BBQ (Montreal steak mixed with Montreal chicken). heated up the smoker and threw them in.

first ribs.jpg

• dilligaf850
• Oct 24, 2012

i thought they were thick enough to use the 3-2-1...i smoked for the first 2 hours then took the chip pan out(using bag of store maple chips)

first ribs 2.jpg

• dilligaf850
• Oct 24, 2012

this is before the wrap..wrapped for two then dryed for half then sauce for half

first ribs final.jpg

• dilligaf850
• Oct 24, 2012

the thinner parts were almost jerky(freakin awesome tasting jerky) and the thicker end were just a hair dry...live and learn but officially hooked!

 

[pgsmoker64]

Hey, nice job on the Q-view and welcome to the SMF.

I have a few questions then maybe I can help you with the dry ribs.

1. What type of ribs?  If they were babybacks the 3-2-1 method is way too long and will dry out your ribs.
2. What temp were you running the smoker?  I find if I stay between 225* and 240* and use the 2-1.5-1.5 that my babybacks come out perfect every time.
3. Did you use the temp gauge on the door or a digital?  I find that the door models are not always accurate so I use a Maverick 732 digital dual probe.

Another suggestion is to search the Recipe section of the forum for some really great rub and sauce recipes.  I haven't found a bad one yet!

Once again,  

Keep that Q-view coming!

Bill

 

[dilligaf850]

Thanks

I think one was back and one was side.(they are all ribs to me)

I was using the thermometer on the door for guesstamtion from when i seasoned it and used an oven one inside to see how different they were.

didn't want to open it while smoking to check the inner one. a probe type is soon to follow.

but the temp was around 225.

thanks for the heads up on the recipes.