Don Godke Downdraft Hood and Big Ole Beef Ribs

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.


Smoking Fanatic
Original poster
★ Lifetime Premier ★
I hadn't done beef ribs in a while so it was time. I also received the downdraft hood for my Traeger so of course I smoked the ribs on the Traeger. 

For those that may not know, pellet smokers produce a rather light smoke relative to other types of smokers. Many folks, me included, augment the smoke production by adding an auxiliary smoker like the AMAZEN Tube or Smoke Daddy. I use the expandable AMAZEN Tube. Also, smoking at low temps (170-180*) for a few hours then raising the temp. 

The concept of the downdraft hood is to force the smoke and heat downward, holding the smoke in the chamber a little longer and also helping to stabilize temps. I wasn't after stabilizing temps since I have already upgraded the controller to a Savanna Stoker PID controller. But was was curious to see if it would help increase the smoke flavor. 

Now I have a Lil Tex Pro and had to cut off the upper shelf bracket. I did that last weekend in advance so I could just slap on hood when it arrived. I was about a t 10m minute job with a Dremel and a cutting wheel. BTW, I am a serial modder and I just accept it. I didn't think twice about cutting that puppy off to get to try the downdraft hood. 

The hood went on in about 4 1/2 minutes. 


It has a damper so you can open it so it operates like it doesn't have a hood. 

I ran it dry for an hour and the smoker seemed fine with it. 

I like to get the ribs in the vac pack form the butcher. This is what they trim to make short ribs. There are 2 racks in each vac pac:

I cut them individually. My theory is more surface area so more rub and bark. I had to do some trimming on these. Its a bit of a craps shoot when you buy them, but its worth it. 

After some trimming and some rub. I used Big Poppa's Money Rub, perhaps my favorite all around rub. I add course black pepper when I do beef. I let them rest covered in the reefer. 

I put them on with Smokin' Brothers 100% Pure Hickory pellets. I wanted to get a feel for how much smoke flavor I could get with the downdraft hood sans auxiliary smoker, so I left out the AMAZEN Tube. 

I started them about 11:00pm and put the Traeger on 170* which = about 190* at meat level. 

I woke about 6:00 am to use the boys room and checked on the ribs. They were at 168* IT so I when ahead and put them in a pan and covered them with foil.

I took em to ~ 195* or so, give or take a rib. 

Some homemade slaw, and an au jus BBQ sauce with equal parts defatted drippings from the pan and BBQ sauce. 

BTW, I do have actual real dinner ware, but when its just me, I use paper plates. Seems all my pics are with paper plates and bowls, but  I figure why have something to distract the viewer from the meat!

These were nice. I have had better quality racks of beef ribs but they were still good. Bark was good too.

The verdict on the Don Godke downdraft hood is a thumbs up. I got good smoke flavor without the use of the Tube Smoker. I will probably use the tube for briskets and butts but for ribs and bird, I think this will work. 
Great review of the hood & the ribs look delicious!

I owe you a point, it seems I'm over my limit.

Looks tasty, you sure love messing with stuff,I'm still waiting to put wheels on my WSM.
Those looked fantastic. Great smoke ring and they look sooooo tender I can just feel the juice coming out............

Nice mod - now you have 1 more toy to play with....ha,ha

Great job
I am running a pellet smoker and appreciate the info. However, this point is for great looking ribs!

Disco is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads