New Here and New to pellet smokers. HELP

[twolfe]

I have bought a Green Mountain Daniel Boone have made Brisket and Pork shoulder and both turned out great but am having trouble with baby back ribs. First attempt I smoked them for two hours at 225 degrees then wrapped in foil and cooked for an additional three hours let them rest and they were almost crunchy at the ends. Second attempt today started ribs at 165 degrees for smoke let them go 1 1/2 hours wrapped in two layers of foil bumped up to 225 degrees for an additional three hours they have a great taste but when trying to cut them they just fall apart. Help what am I doing wrong, do I need to stop wrapping the ribs, maybe cook at lower temps or cook less time. I also have a Master Built electric smoker and this is the method I was using on it and always got great ribs maybe just a learning curve. Any and all advice is greatly appreciated.

 

[lothar1974]

Don't wrap them for so long. If your gonna wrap I would just do one hour.  I currently don't wrap at all. I go by feel, pick them up in the middle. If they are springy they are not done. If they start cracking / breaking in the middle they are done.  But again this is how I like them and do them. You could also try the 2-2-1 method, this also works fairly well.  

 

[bregent]

Lothar's right, try wrapping for less time. But I would also check the pit temp with an independent thermometer to make sure it's not running higher than you think it is. 

 

[SmokinAl]

Your using a new smoker, even though it's a pellet smoker, there is a learning curve.

I'm sure you will be doing great after a few more tries.

Al

 

[twolfe]

Thanks Lothar for the reply I am planning on smoking more ribs later this week as I caught them on sale at Kroger and got four racks of baby backs for $6.00 per rack. So I picked them up going back tomorrow as he said he would get a new truck then. I am going to try doing these for two hours at 165 unwrapped then boost to 225 degrees for another hour to hour and a half then wrap for the final hour.

 

[twolfe]

Thank You to all for the replies I will keep chipping away at it until I get it perfected on the new smoker. Luckily ribs are my wifes favorite so I do not have to worry they will be consumed.  What type of internal thermometer would you suggest to verify the temp of smoker as to that shown on the controller.

 

[lothar1974]

Maverick is one of the preferred models out there for thermometers.  There are also some newer ones from various companies. I dont use one too often, I do check from time to time to make sure my Memphis is still holding temp compared to the thermostat.  I also like ChefAlarm  by Thermoworks.  

 

[bregent]

 
I do check from time to time to make sure my Memphis is still holding temp compared to the thermostat. 

Has it EVER been off  :)

 

[lothar1974]

 
Has it EVER been off  :)

Thankfully not yet  

  and hopefully never