New to smoking

[kraemer]

I am a french trained chef but im fairly new to smoking. I found an old junk offset stick burner on the side of the road one day and after a few beers with a buddy we fixed it up. My first experience with smoking I went in blind assuming my knowledge of a commercial kitchen would be sufficient. My first attempt at ribs I toughened them up a bit because the thermostat that we assumed was working didnt work at all so the temp was all over the place, and I didnt think to wrap my ribs at all. Since then with a bit of trial and error I have been able to produce some amazing ribs/pulled pork with some reading on this forum.

Today for my birthday bbq I did a few racks @ 250 for 3.5 hours unwrapped, 1.5 hours wrapped, 1 hour unwrapped

20140816_153008.jpeg

• kraemer
• Aug 16, 2014

20140816_152548.jpeg

• kraemer
• Aug 16, 2014

I had no complaints at all about the tenderness of the ribs but if you have any suggestions I am always experimenting trying to improve

 

[5oclocksomewher]

Nice color, smoke ring, looks moist and juicy. I'd say you nailed it. Great job. Thumbs Up