Got a new A Maze N 5 x 8 tray and gave it run on Sunday.
Never used one before, but hands down a game changer for my old MES40.
My notes and "Q-view" from my smoke on Sunday.
Short Ribs - Two packs – 4 ribs each pack
Pack 1 = 2.26 pounds
Pack 2 = 1.95 pounds
Decent amount of meat on these.
13 OZ of apple chips = 6:45 of smoke
No water in pan – tinfoil wrapped
Outside air temp is -4
Pot finish recipe:
1 can beef broth – (add some bourbon?)
1 TBS beef better than bouillon
1 tsp garlic powder
1 tsp onion powder
7:00: 245 – turned on smoker - removed silver skin and seasoned ribs (need to do this the night before)
7:40: Lit amzn maze in fire pit
7:45: Put ribs in smoker - Put amazn maze in smoker
8:45: I was at church
9:45: 157.4 - 225 set temp
11:00: 156.2 - 225 set temp 230 actual - OAT: 11
12:00: 163.0 - 225 set temp 237 actual
12:25: 166.0 - mopped with red’s apple ale
1:15: 169.9 - 225 set temp 218 actual
1:30: 171.7 - 225 set temp 221 actual
Changed set temp to 250 – not sure this mattered much
OAT 17
2:00: 178.2 - Turned oven on to 260 - Put pot and pot finish in oven
250 Set temp 228 actual (heating) - still smoking
2:30: 188.0 - 250 set temp 233 actual - Smoke is done
2:40: Pulled ribs from smoker - Put in pot and into oven - 260 set temp
3:30: 204.0 – 205.0 small and large ribs - 260 set temp oven
probe tender
Oven off and pot left in the oven - The smell is to die for.
3:45 Pulled pot and set on stove - Probe tender, especially the small ones
Some bones were really meaty:
Soe not as much:
Instead of foil wrap, I use a large dutch oven...is that bad?
My mini corn bread muffins. Love these things:
They didn't suck. :)
Never used one before, but hands down a game changer for my old MES40.
My notes and "Q-view" from my smoke on Sunday.
Short Ribs - Two packs – 4 ribs each pack
Pack 1 = 2.26 pounds
Pack 2 = 1.95 pounds
Decent amount of meat on these.
13 OZ of apple chips = 6:45 of smoke
No water in pan – tinfoil wrapped
Outside air temp is -4
Pot finish recipe:
1 can beef broth – (add some bourbon?)
1 TBS beef better than bouillon
1 tsp garlic powder
1 tsp onion powder
7:00: 245 – turned on smoker - removed silver skin and seasoned ribs (need to do this the night before)
7:40: Lit amzn maze in fire pit
7:45: Put ribs in smoker - Put amazn maze in smoker
8:45: I was at church
9:45: 157.4 - 225 set temp
11:00: 156.2 - 225 set temp 230 actual - OAT: 11
12:00: 163.0 - 225 set temp 237 actual
12:25: 166.0 - mopped with red’s apple ale
1:15: 169.9 - 225 set temp 218 actual
1:30: 171.7 - 225 set temp 221 actual
Changed set temp to 250 – not sure this mattered much
OAT 17
2:00: 178.2 - Turned oven on to 260 - Put pot and pot finish in oven
250 Set temp 228 actual (heating) - still smoking
2:30: 188.0 - 250 set temp 233 actual - Smoke is done
2:40: Pulled ribs from smoker - Put in pot and into oven - 260 set temp
3:30: 204.0 – 205.0 small and large ribs - 260 set temp oven
probe tender
Oven off and pot left in the oven - The smell is to die for.
3:45 Pulled pot and set on stove - Probe tender, especially the small ones
Some bones were really meaty:
Soe not as much:
Instead of foil wrap, I use a large dutch oven...is that bad?
My mini corn bread muffins. Love these things:
They didn't suck. :)
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