First rack of baby backs

[nickhere]

OK I have the baby backs in the fridge from last night, getting ready to fire up the MES 40 and throw 'em in shortly.  I am going to use the 2-2-1 method as suggested by a lot of members here and others who I know.  This is my first time to smoke anything.  A coupel questions I have are, 1) Do I just replace chips when the smoke stops?  and is the "smoking" part for the first 2 hours only? and the second is, 2) do I need to use a rib rack, the ribs will fit on the plates in the smoker so I was just going to lay them down on there flat.  

Here is a pic of the rib prepped and ready to go.

IMG_0428.jpg

• nickhere
• Dec 8, 2012

I will be checking back and updating you guys...  Any input or suggestions are welcome!

Thanks

 

[sound1]

First, did you do a pre-cook fire up to season the smoker??...it will burn off all those nasties that they coat the metal with for shipping.

 

[nickhere]

First, did you do a pre-cook fire up to season the smoker??...it will burn off all those nasties that they coat the metal with for shipping.

Yes i did pre season it

 

[sound1]

Yes just add a few DRY chips every half hour or so..Remember, you just want a thin blue smoke (TBS)...not a puffing dragon coming out of the vent. 

No need for smoke during the foiling stage

You can add more smoke on the last stage if you wish.

 

[nickhere]

Awesome that sounds great!  Thanks for the reply.  I will watch the smoke.  Do you leave the vent wide open when you do it usually?

 

[roller]

2 2 1 is real good for BB that is the way I do mine with no mods to it like some of the guys do...Hope your turn out great !

 

[sound1]

Awesome that sounds great!  Thanks for the reply.  I will watch the smoke.  Do you leave the vent wide open when you do it usually?

Wide open works best for me..About the only time I close it down is when storing, to keep this bees out

 

[nickhere]

Ok they just went in the smoker...  I have a nice TBS out of the vent, and now just watching the temp/timer...  Lets hope for the best... Pics coming when I take out to wrap.

Staying within +/- 5 deg of the set temp

Thanks guys

 

[nickhere]

OK nearing the part to take out of the foil, do I need to put them in for a whole hour or just watch the meat temp?  What temp should I be looking for.  Also, I want to mop them with BBQ would that be best to do right away out of the tinfoil?  I swear pics coming after the foil part...  ;o)

Before the mop of bbq...  Looks like I am running a temp of around 175/176 internal for the meat....  I am going to let them sit a bit longer...

IMG_0432.jpg

• nickhere
• Dec 8, 2012

Thanks 

 

[woodcutter]

I would eat ribs like those 4-5 days per week!
 

 

[nickhere]

OK the ribs turned out very good!  Thank you for everyone who had input today!  Appreciate the community!

Thanks

 

[kathrynn]

Looks great! I have some in the freezers that are telling me to get them out and fix them up! Ya did good!

 

[stevensondrive]

Yes just add a few DRY chips every half hour or so..Remember, you just want a thin blue smoke (TBS)...not a puffing dragon coming out of the vent. 

No need for smoke during the foiling stage

You can add more smoke on the last stage if you wish.

everybody I know put in wet chips.  they last longer.  why do you prefer dry?

 

[sound1]

It's hard enough to get the MES to smoke consistently, especially at lower temps. IF you do get a nice bed of glowing embers that continue to smoke when the heat is in it's off cycle, no reason add water to the embers and risk putting them out.

If you want to keep a consistent smoke for a longer job like butts or bacon, you might want to look into an AMNPS, eight hours on one load is hard to beat.

 

[smokedreb]

great pic of that rack!

 

[jrod62]

Good looking ribs Thumbs Up

 

[nickhere]

Thanks to everyone that replied. I ended up smoking a second rack on Sunday. Both racks turned out amazing. Doesn't get much easier than this. Thanks again