- Aug 26, 2013
- 13
- 10
This was my first run with the Smokette Elite with two Baby Back Rib racks loaded, although I think the meat source cheated a bit and got into spare ribs territory. I used mesquite with ribs and rubbed with K.C. Rub from About.Com ( a lot of brown sugar, then Paprika, then the usual other stuff in much smaller doses. ) After rub, in the fridge for about 20 hours. Smoked at 225 degrees for about two hours, at which point the internal probe was spot on with my Thermopen at 176 degrees. I meant to remove the wood box when internal temp got to about 160 and simply cook with heat after that point, but missed it. However the meat was not bitter from too much smoke. Result was a bit dry, so added a commercial BBQ sauce on these in the microwave for something under a minute. They were then O.K. Ate half of one rack with wife, and saved the rest which is the image. I think the next time with the same rub and wood, I would smoke longer at a lower temp.
As for the Smokette Elite unit itself: The door leaked smoke on the upper latch side corner, which in spite of all the hype about insulation made the unit top way too hot to touch on the entire right quadrant. On the other hand, the internal probe was – as I said above – absolutely calibrated with my Thermopen. This is a heavy, solid piece of equipment which worked, and it is a keeper for now.
As for the Smokette Elite unit itself: The door leaked smoke on the upper latch side corner, which in spite of all the hype about insulation made the unit top way too hot to touch on the entire right quadrant. On the other hand, the internal probe was – as I said above – absolutely calibrated with my Thermopen. This is a heavy, solid piece of equipment which worked, and it is a keeper for now.
