I smoke with charcoal and my ribs (or whatever happens to be in the smoker) get smoke the whole time....If you use the right wood it shouldn't be a problem. Apple,pecan and oak are my go to choices.....Hickory is ok in moderation but I do not care for mesquite at all.....The last two woods I mentioned can be overpowering in excess....If its charcoal or wood, that will be too much smoke. If it is electric or gas, put less wood.
Ahhh Ok. Maybe it was the Hickory then. I'll go with Apple then and not worry so much bout smoke time. Mouth is watering already
I smoke with charcoal and my ribs (or whatever happens to be in the smoker) get smoke the whole time....If you use the right wood it shouldn't be a problem. Apple,pecan and oak are my go to choices.....Hickory is ok in moderation but I do not care for mesquite at all.....The last two woods I mentioned can be overpowering in excess....
Harley, what temp did ya smoke em at
Smoked em at 225 in my MES30 and I used Hickory/Apple
Everyone has a different sensitivity to the different smokes ! I mainly use hickory or apple on everything... I personally do not care for mesquite ! But I know some folks that will use hickory for a salmon smoke cause they like the taste... Others don't wanna use hickory on some things like salmon because to them it's overpowering... I just think everyone has different likes or dislikes !
Have you checked your MES chamber temp with a reliable therm ? I know some, not all MES smokers are not always accurate ! I've checked mine with my Mav & igrill2.... My MES can be off as much as 20+* ! Just a thought if ya haven't checked chamber temp. Maybe they were cooked hotter than ya thought they were... Not sure !
Have you checked your MES chamber temp with a reliable therm ? I know some, not all MES smokers are not always accurate ! I've checked mine with my Mav & igrill2.... My MES can be off as much as 20+* ! Just a thought if ya haven't checked chamber temp. Maybe they were cooked hotter than ya thought they were... Not sure !
Ya know. I checked it with my thermometer after the first batch ofile ribs and reading this forum about the fluctuations in the MES. The thermometer reads bout 15-20 deg hotter then the MES. I didn't know this the first time I did ribs but have adjusted the temp since then. So the first ribs definitely were cooked hotter than the 225.
Just somethin to keep in mind... May not be the answer in whole, but IMHO... Keep putting little pieces of info together & ya will get to the bottom of it... We are here to keep helping ya too ! Thumbs Up
I did some no foil ribs last Saturday (Spares/st louis). i cooked "hot and fast" average about 260-270 degrees and i cooked mine in 4:15. I spritz every hour with apple juice/cider vinegar mix really good and let the sauce set on them for the last 45 minutes. (used pecan wood for smoke) the timing was right as far as done-ness just should have put the sauce on 15 minutes later because it singed a little and gave it a darker appearance than i wanted. Still good eats though!So I would like to do ribs on Friday. But won't get em on till 3ish. Does this 3-3 1/4 hours fast and hot still turn out good? I wanted to do a later dinner and can only get em on bout 3p but don't wanna serve at 8p.
I did some no foil ribs last Saturday (Spares/st louis). i cooked "hot and fast" average about 260-270 degrees and i cooked mine in 4:15. I spritz every hour with apple juice/cider vinegar mix really good and let the sauce set on them for the last 45 minutes. (used pecan wood for smoke) the timing was right as far as done-ness just should have put the sauce on 15 minutes later because it singed a little and gave it a darker appearance than i wanted. Still good eats though!
Happy Smoking,
phatbac (Aaron)
They maybe overdone at that temp for that long, but hope they were good. Let us know.:grilling_smilie:
I like to mix it up...sometimes 3-2-1, sometimes no foil for the whole cook.
For no-foil ribs, I like to apply a pretty heavy coat of my favorite rub the night before and let 'em sleep in the fridge overnight. Take 'em out of the fridge right before I get the smoker fired up, and apply another dusting of rub and a little mist of olive oil to bind the rub and help promote a good bark. Then into the smoker @225* for around 6 hours...no peeking, no spritzing, no mopping...just a steady application of your favorite smoke (I like hickory, pecan, or apple). Once they've reached my desired tenderness, I'll mop a little of my favorite sauce on 'em for the last few minutes...just long enough for the sauce to set and form a nice glaze.
Red