Preparing for first cook

[sck1025]

I am new here and stopped by to say, I just got the Pit Boss 4 Pro Series from Lowes. Built the smoker yesterday and did the first burn in. I must say I am impressed with the build quality for the price. I am doing 2 racks of baby back ribs today. I am really excited. I think i will use the 3-2-1 method at 225 for the entire cook. I am fully prepared to use the next couple of weeks as "trial and error", but wish me luck

 

[zwiller]

Welcome and good luck! Heads up 3-2-1 is for STL and BB are 2-2-1. I don't even bother wrapping and just run them until 200F.

 

[dubob]

Welcome and good luck! Heads up 3-2-1 is for STL and BB are 2-2-1. I don't even bother wrapping and just run them until 200F.

I'm new at this game myself - been doing it for a little over a year now. I bought several BBQ books from some of the best BBQ Masters in the country as well as from some manufacturers of grills. I certainly am not saying your approach to cooking BB ribs is bad. Depending on which Master you read or follow, the cooking time and wrapped/unwrapped method is not set in stone. I started doing BB ribs following the Camp Chef recipe which calls for 3-2-1 and wrapped. I have yet to turn out a bad rib cook. I'm going to put a BB rack on the pellet pooper in about 2 hours. It will again be done 3-2-1 and slathered with Blue's Hog Original & wrapped at 3 hours. They have always turned out melt in my mouth delicious every time I've done 'em thataway. I don't like messin' with success.

But I certainly don't see any harm in your 2-2-1, unwrapped method either. So to the OP, have at it either way and enjoy. It's hard to mess up a holiday weekend by serving BB ribs.

 

[dubob]

Done!

I decided to try doing some Country Style ribs along with the BB ribs. They would be better cooked in the Instant Pot with BBQ sauce. They tasted good but were very much on the dry side after 6 hours. Here is a picture of the finished ribs - BB on the left.

You can just barely see the moisture on the BB and the dryness of the Country Style here.

Sure did like eating those.

Doing them 3-2-1 does work on my Camp Chef Woodwind SG. These were done with Lumber Jack Competition Blend (MHC) which is the only pellet flavor I use on everything. Too darn lazy to mess around with loading and unloading different pellet flavors. Y'all take care and stay safe.