Put Ribs in Smokin-It After Wood has Started Burning?

[Count Porcula]

I smoked spare ribs for the Fourth, using my Smokin-It 2 and hickory chunks that were very dry with no bark. I used about three ounces. I thought the ribs looked darker than they should have. I have quit using sugar in my rubs because people say it makes them dark, and I don't think it is necessary for flavor. Still getting pretty dark ribs. The rub is paprika, chipotle powder, garlic powder, mustard, salt, and pepper.

I made sure the air hole at the bottom of the smoker was clear, so there should be plenty of air. I shot for 225.

Should I start putting ribs in the smoker after it has been going a while? I have read that the first smoke that comes off wood is not the best. I have never tried putting meat in a smoker that is already running, for obvious reasons.

 

[Rafter H BBQ]

Few things…
Your rub sounds amazing!

Did you verify with a know accurate temp probe? Meaning, did you verify 225*

Just personally, I let the wood chunks go about 15 min or so before the meat goes on. The first bit on chunks in my personal opinion, is dirty smoke. Again, just my personal opinion!

And make sure you have a balance on air flow. I am not familiar with your smoker… but read up a bit on air flow.

And an accurate temp monitor is a must! A calibrated one that tracks smoker chamber temp as well as food IT.

Sometimes your smoker tells you one temp… and in reality it’s not correct. 10-20* depending on what your cooking can make a huge difference.

 

[912smoker]

Not familiar with your smoker but did you get an IT or did the ribs pass the bend test before you pulled?
How long where they in the smoke?

The paprika will definitely give you a dark color.

Keith

 

[Count Porcula]

Thanks for the help.

I'm not having trouble with doneness or tenderness. I just want to be sure the smoke is as good as it can get. It started out pretty white, and then it got bluer and thinner as time passed.

I usually use oak. I live on a farm with tons of Florida oaks. I bought hickory chunks a while back just on a lark.

As for the rub, it also has cumin in it. Forgot that, incredibly.

I have considered adding black cardamom, but I would have to do it when I have no guests so I can experiment. I have also done things like applying Jack Daniel's and/or maple syrup before the rub. I've used cider vinegar, too.

Rubs and flavorings always work, one way or the other. You know how ribs are. They like anything. I have used frozen apple juice concentrate on them, now that I think about it.

I could probably dump the paprika without losing much. It doesn't have a ton of flavor, and chipotle is pretty much smoked spicy paprika anyway.

These ribs went a little under 4 hours, and they looked like they had drawn up enough to be dry, but they were almost too juicy. I think I should have gone longer for a little more tenderness. Maybe half an hour. I used to make them fall off the bone, but now I am thinking I would like them a tiny bit tougher, so they will come off a clean bone without falling off when you pick them up.

I have tried 321, and I thought it was pretty bad. These days, I just toss the ribs in there with enough wood to give what I hope will be 90 minutes of smoke, and I don't worry about wrapping or any of that.

The smoker has about a 1" hole up top and what looks like about 0.4" at the bottom. Not adjustable as it comes from the factory.

I have been using an Inkbird IBBQ-4T wireless thermometer to monitor the temperature. I put it in the top hole. It swings bit, but I am not concerned at this point. I haven't been putting a probe in the meat itself. I'm not having trouble with doneness or tenderness.

I had a GFCI issue yesterday, so I had bigger swings than usual while I fixed it, but generally, maybe 211 to 240. I would have to look at the graph to see. I am planning to replace my GFCI outlets with breakers.

I would have thought that if I waited for the smoke to get going, I would get a face full of smoke while loading the ribs in, but maybe it's not that bad.

 

[cpaysonc]

I've got a Smokin-It #1 and pop the meat in when I start, not waiting for the smoke to start. I do use Smokin-Licious wood though. It's about as clean and uniform as you can get.

 

[Count Porcula]

It will be interesting to see what other responses I get.