First attempt smoking.....Worst. Ribs. Ever.

[snorkelinggirl]

Well, I seasoned my ST1400 on Tuesday for 4 hours. Today I started out by cold smoking 2 lbs of pepper jack cheese inside the ST1400 using an AMNS with hickory dust for 1 3/4 hours. Then I did my first attempt at hot smoking using a rack of spare ribs. I used 5 oz of hickory chunks and smoked the ribs for 3 hours at 225 deg set point. I then wrapped them in alumninum foil with a splash of apple cider, and finished them in the oven at 250 deg F for another couple of hours.

It was not pretty.

I would have included Q-view, but a picture of a rack of ribs in a garbage can is just depressing to look at.

On the bright side!  I did learn two important things. First, it is much better to be light on smoke than too heavy on smoke. These ribs were very bitter and over heavy on the smoke taste.  Second, monitoring the smoke chamber temperature is mandatory. I got lazy and just relied on setting the ST1400 temp controller at 225 degrees but did not monitor the chamber temperature with a probe. I think it was running quite a bit hotter than 225 deg, as a lot of fat had rendered out in the smoker and so the ribs came out really dry.

I'll try again after Christmas using 2 oz of hickory chunks (or maybe 1 oz each of hickory and apple) and being sure to monitor the chamber temperature. I might also wrap the ribs in aluminum foil after 2 hours.

I don't know if I also mucked up the pepper jack (but the AMNS did work flawlessly inside the ST1400). It is tightly wrapped in saran wrap and a ziploc bag, and we will try it in a couple of weeks. We are both smoked out for the night anyway. Thank goodness for Christmas cookies!

Any feedback or additional advice is greatly appreciated!

 

[bama bbq]

Sounds like you learned plenty on this cook.  Experience will be your best feedback.  Pretty soon you will grin and giggle when you look back on this cook while you are serving what your friends and family are saying you served them the best ribs they ever had.  Good luck on the next cook. 

 

[smoking b]

In my opinion it is critical to monitor chamber temps. During my smoke this evening my MES was running 32* hotter than the factory thermometer was reading. That makes a big difference when you are smoking for several hours. Don't worry about the ribs - you'll nail it before long. Sounds like you already have a plan for what to do different in the future 

  Here's to doing a great job next time 

 

[bakedbean1970]

Did you have the vent closed down quite a bit during the ribs? That could soot up your ribs and make them bitter.

 

[247 the lunatic]

ITS JUST LIKE DRIVING A NEW CAR...YOU DONT DRIVE IT 100 MILES AN HOUR WHEN YOU FIRST GET IT...YOU HAVE TO GET USE TO IT FIRST...

 

[dirtsailor2003]

Check out the threads on the 3-2-1 2-2-1 methods for ribs. Lots of good information on how to get some spot on ribs! I like to use apple and cherry and milder woods for pork, just my preference. The temp gauge on my GOSM is accurate to within 60-100 degrees

So I only trust my digital thermometers. Good luck with your next smoke!

 

[snorkelinggirl]

Thanks everyone for your kind encouragement and words of advice. I'll check my vent, use milder wood, use less wood, follow the 3-2-1 recommendations for spare ribs, and definitely use a digital temperature probe next time.  I'll try again after Christmas and will hopefully have better results to report back.

Thanks again and Merry Christmas!

 

[daveomak]

Clarissa, evening....    1.5 - 2 oz wood/hour is what the AMNPS consumes for a pretty good smoke.... Too much wood is bitter....  Temp control is pretty much a big deal...  Air flow is the most important ingredient, (what I have found) for "smooth tasting" food.... Air removes the moisture and carries the smoke/heat for a balance that can't be beat...  Smoke and moisture pretty much equals acid rain and creosote..... 

Some smoker directions say to close the exhaust damper for heat control or whatever...  That is because they don't have a clue what is going on inside the smoker.....  Exhaust wide open, very few chips for Thin Blue Smoke, Good calibrated thermometers for temp control, cold beverage and a comfy chair.....   Success.......   Dave

 

[tjohnson]

I'm not sure she used the AMNPS for smoking the ribs

Possibly too many chunks were producing too much smoke?

Sounds like you oversmoked

Try the 2-2-1 method

TJ

 

[nozzleman]

I am thinking there was anything but thin blue smoke coming out of the smoker during the rib smoke. Use the AMNPS as a guide for what you are looking for when it comes to smoke.