Ribs and white smoke. Did I already screw up?

[BKING!]

My guests said they were some of the best ribs they’ve ever had! The one chunk of hickory and two cherry was a great winning combo on the smoke flavor!

Good! glad the ribs the turned out great.

 

[SonnyE]

Last hour of the cook. Just took the ribs out of the foil packs. They are almost TOO tender. I did two hours in the foil. 2-2-1 method at 230 degrees. When I tried to take the ribs off with the tongs the bones were falling through the meat! The one end of one of the racks almost disintegrated on me!

Your ribs look like they came out amazing to me.
Personally I like "fall offen the bone" tender, myself.
But the wife and Family have given me strict orders not to mess with the ribs. (Grilled)
I created a monster, and I'm chained to my grill. :(

 

[noboundaries]

Glad the ribs turned out so good. Always a great feeling.

I don't have a Kamado type smoker, but I'd often get white smoke after loading the meat on my WSM. I made a change that eliminated the white smoke. I used to put chunks of wood buried in the charcoal, and finish the cold load with chunks of wood on the top of the pile. No more. I still put two layers of wood, but they are now both buried in the charcoal, with the top layer of wood just below the top layer of charcoal. I allow the smoker to come up to temp over 90 mins to 2 hours before loading the meat, instead of 30-60 like I had been using. Now I get no white smoke at all and can see TBS (thin blue smoke) hours longer into the smoke compared to what it was before.

Give it a try. Can't hurt.