Prepping for first baby back smoke!

[wrigley]

Picked up 3 slabs of baby backs yesterday at BJ's. Rubbed them down with grill mates pork rub, Covered them and put them in the fridge overnight. Have hickory chips that have been soaking overnight. Wish me luck! :)

Mike

 

[mdboatbum]

Good luck!! Don't be stingy with the Q-view!

 

[SmokinAl]

Good luck!!

 

[meateater]

May the TBS be with you. 

 

[desertlites]

Good luck on your rib fest.

 

[wrigley]

just weathered a 30 min down pour! :(

 

[SmokinAl]

Where are you located, cause it's pouring down rain here now too.

 

[wrigley]

Al,

   Jacksonville Fl. :)

Mike

 

[SmokinAl]

I knew it was FL. Good luck!

 

[meateater]

Calling for rain my way also, I think the weatherman is on crack. 

 

[wrigley]

Rain blew through......now it's AFRICA HOT! :)

 

[navyjeremy]

C'mon man it is JAX you should know that it is going to be hot/humid as HELL after the rain 

 

[raptor700]

How did the BB's come out?

      

 

[wrigley]

Well....it was a learning experience. My temps were good, between 225 and 240 the entire smoke. I used soaked hickory during the smoke but the hickory taste was very strong. RO lump charcoal the entire smoke. 

The ribs were overcooked. I followed the 2-2-1 method to a tee, and lubed them up about 30-45 mins with apple juice. I'll try again with a smile on my face! :)

Mike  

 

[alelover]

They look great. Hickory too strong? I don't think I ever experienced that.

 

[smoking gun]

Well....it was a learning experience. My temps were good, between 225 and 240 the entire smoke. I used soaked hickory during the smoke but the hickory taste was very strong. RO lump charcoal the entire smoke. 

The ribs were overcooked. I followed the 2-2-1 method to a tee, and lubed them up about 30-45 mins with apple juice. I'll try again with a smile on my face! :)

Mike  

Lump might be a little too hot for that type smoker. I usually use briquettes in my ECBs. Only use enough smoking wood to produce a thin blue smoke. if its thick and white you'll get an overpowering smoke taste and maybe creosote on the meat. The 2-2-1 is just a guideline and should be adjusted to suit you and your smoker. Ribs can be tricky to get just right, especially BBs. Looks like you're on the right track, hang in there and you'll be a pro in no time.

Good luck!

SG
 

 

[SmokinAl]

Are you sure of your cook temps? They look like they were cooked at a much higher temp than 225-240. Were you using a temp probe that was checked for accuracy recently? Did you have it on the grate next to the ribs?

 

[smoking gun]

Another thing that helps with that type smoker is making sure the water pan has plenty of water in it the whole time. Some people add apple juice, among other things, to the water pan. it definitely helps keep the meat from drying out.

 

[wrigley]

Another thing that helps with that type smoker is making sure the water pan has plenty of water in it the whole time. Some people add apple juice, among other things, to the water pan. it definitely helps keep the meat from drying out.

Full of warm tap water the entire smoke!

Mike

 

[oldschoolbbq]

,gee what a deal.Show us FOOD