So I fired up my new (my first) smoker today. Got started around 10:30 with heating the firebox up. On the menu - Baby Back Ribs, we had company coming over for dinner tonight planned. I used mustard and some dry rub to get things seasoned. Following the 2-2-1 method, I have to say these were the best ribs I have ever made - considering I typically just grill them. The meat was great, fall of the bone and juicy, not dry. I did have to add more charcoal from time to time in an effort to keep the temp up. As others have stated, the temp gauge that came with the smoker was off by ~20 degrees, luckly the temp gauge inside the smoker seemed to be on the mark and I was able to just mentally keep things in check using the gauge on the outside knowing it was off. Here are some pics:
Ribs as I put them on the smoker:
After 2 hours, just before I foiled them:
the final product
Ribs as I put them on the smoker:
After 2 hours, just before I foiled them:
the final product