First smoke on the new MPS XL

[DaveWNY]

Well took a crack at 2 racks of ribs on the new smoker.... The MPS performed great and instead of messing around with the chip pan I opted for the 8" Cast iron and a 50/50 blend of Apple and Pecan. The ribs looked great and since I decided not to trim them to a true St. Louis cut style I opted for a 4 hour smoke, then wrap, then a 30 minute glaze/finsh.

The smoke part was fine but I make the mistake of only wrapping for 1 hour and ended up with a product that was slightly tough but excellent flavor. I really need to not get excited about eating these and really focusing on making sure that I get a nice pullback on the bones.... Oh well the kids loved them and they disappeared by Sunday night....

 

[dcecil]

Lookin Good, I bet those were very tasty

 

[SmokinAl]

They sure look good!
They have some really nice color!
Al

 

[RiversideSm0ker]

Thumbs up.

George

 

[gmc2003]

Those look really good. Don't be overly concerned about the pull back. Some ribs just don't cooperate - it's kinda like the smoke ring looks good but doesn't really add to the tenderness or flavor.

Point for sure.

Chris

 

[DaveWNY]

Thanks Chris.... I still think that since the ribs really didn't start that break when picking up off the racks I really should have put them back in for a few.... None the less I was hungry, and so was the family and there are no leftovers (which is usually a good sign since they eat like birds).

I am going to smoke 2 chickens this Sunday after I get home from a very early soccer game with my son. I think they will be going on about 10:00-12:00 in the morning if not later and I am hoping that I can get a good 4 hours of smoke and then a few good hours of nice low heat... I have seen some will go for 5 hours and some with 3 hours of smoke and they are up to temp... This will also be a first for me with combining the President LBJ pitmaster chicken/turkey rub on this one as well, but I am really looking forward to a nice mahogany look to the skin of these birds....

Any ideas on time from anyone who has done chicken at 250-275?