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Recent content by kevin scott

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  1. kevin scott

    My first attempt with the MasterBuilt XL - Baby Back Ribs

    The finished product: A few things for next time: 1) More time in the smoker; wife likes them more "fall off the bone" than these were.  Not a problem, I'll increase the smoke to 3 hours next time.   2) Might want to remove the back loin (I think that's what it is called); the meat...
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  4. kevin scott

    My first attempt with the MasterBuilt XL - Baby Back Ribs

    4 hours in, now to remove the foil and sauce for the last hour..... My wife takes over the photo duties, and decided a shot of the cook was in order.  Here is a slab coming out of the foil. Backside of the baby back.....they already taste yummy!  All sauced up and ready to finish! ...
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  8. kevin scott

    My first attempt with the MasterBuilt XL - Baby Back Ribs

    Thank you James.  From your lips to God's ears.   A little over 2 hours in the smoke, now they are in the foil.  Gotta say, they SMELL AMAZING and look almost good enough to eat already.  Sprayed them with more apple juice, sealed them up and back in they go.   All three racks sealed up...
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  12. kevin scott

    Masterbuild XL Mods - Post your mods here!

    I did a similar thing to mine, pounding the metal on the top of the tray down over the vent holes, then placing a layer of aluminum foil in the pan to hold my wood.  I don't close it at the top (yet), but I may at some point.  I noticed when I seasoned the smoker, the wood caught fire with those...
  13. kevin scott

    My first attempt with the MasterBuilt XL - Baby Back Ribs

    1 hour in: Spritzed (gosh that sure doesn't sound manly....lol) the ribs with apple juice.  Added 2 chunks of wood to the pan, as the smoke was almost invisible.  Here is a question for ya'all: should I have left it?  In the pic above, you can see the wood chunks (this was taken before I...
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  15. kevin scott

    My first attempt with the MasterBuilt XL - Baby Back Ribs

    Thin Blue Smoke!  15 mins after I fired her up, on my first try!   My plan is to smoke them for 2 hours, then foil them for 2 hours, then remove from the foil, sauce, and finish for another hour, all trying to stay around 225.  I went out to check them in the first 20 mins, and teh temp had...
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