rookie smoker looking for advice

[yoyohomieg5432]

Hi everyone

I recently got a smoker and have been trying to teach myself how to smoke ribs.  I have a masterbuilt 7 in 1 smoker i believe it was called and cost around $150.  I have smoked ribs twice now but both times I wasn't completely satisfied.  Both times they seemed drier than I would like and I don't know why they are dry or what I can do to prevent this.  I'm going to list out what I did and hopefully someone can point it out:

1) I marinated them overnight (at least 12 hours)

2) About an hour before smoking i put a rub on it and let it sit at room temp

3) At this time i also began so soak my mesquite chips

4)My smoker has a "flame disk bowl" that i put the chips in and also a water bowl that i put water on

5) I got the smoker going and put the ribs on.

6) The ribs were on the smoker for 4 hours and I kept it very close to 200 degrees the whole time.  Everywhere I've read this seemed to be the recommended temp and time.

7) At about 3 hours i began to brush the sauce onto the ribs

Should I try less time on the smoker?  Or bringing the temp even lower than 200? 

I've never seen someone else smoke ribs before but I don't actually see too much smoke coming from the smoker is this normal or am i doing something wrong?  It seems that I get a decent amount of smoke for the first hour or 2 maybe but then the smoking just kind of stops and I don't know why.  Any advice on this as well?

Thanks

 

[SmokinAl]

Use the 3-2-1 method for spares or 2-2-1 for BB's. They will come out perfect.

 

[tjohnson]

Hi everyone

I recently got a smoker and have been trying to teach myself how to smoke ribs.  I have a masterbuilt 7 in 1 smoker i believe it was called and cost around $150.  I have smoked ribs twice now but both times I wasn't completely satisfied.  Both times they seemed drier than I would like and I don't know why they are dry or what I can do to prevent this.  I'm going to list out what I did and hopefully someone can point it out:

1) I marinated them overnight (at least 12 hours)

2) About an hour before smoking i put a rub on it and let it sit at room temp

3) At this time i also began so soak my mesquite chips

4)My smoker has a "flame disk bowl" that i put the chips in and also a water bowl that i put water on

5) I got the smoker going and put the ribs on.

6) The ribs were on the smoker for 4 hours and I kept it very close to 200 degrees the whole time.  Everywhere I've read this seemed to be the recommended temp and time.

7) At about 3 hours i began to brush the sauce onto the ribs

Should I try less time on the smoker?  Or bringing the temp even lower than 200? 

I've never seen someone else smoke ribs before but I don't actually see too much smoke coming from the smoker is this normal or am i doing something wrong?  It seems that I get a decent amount of smoke for the first hour or 2 maybe but then the smoking just kind of stops and I don't know why.  Any advice on this as well?

Thanks

Lot's of great threads for making ribs, but never saw these instructions before.

Try This:

Rub on the night before and wrap in plastic wrap.  Place in fridge

Use the 3-2-1 method as Al suggested

Use Hickory, Apple, Maple or Pecan chips - Mesquite may be a little strong for ribs

I prefer to finish mine on the grill for a few minutes, rather than the last hour unfoiled in the smoker.

Start with the 3-2-1 method

Todd

 

[retread]

As many other similar threads repeat, DO NOT TRUST THE THERMOMETER WHICH CAME WITH THE SMOKER!!! I ready like my Maverick Ready Check 732.

 

[raptor700]

Great advice from all the above 

The ribs were on the smoker for 4 hours and I kept it very close to 200 degrees the whole time.  

I'm no expert but, I think this may be where your problem begins.

The 3-2-1 is the way I do it, Plus the temp needs to be 250º Just my 2¢, Hope this helps

 

[fpnmf]

Welcome..

This site has tons of info.

I would suggest you spend some time reading all the different forums and the

WIKIs.

Then use the handy dandy search tool for specific interests!!

Take the awesome free E-Course!!!

Have a great day!!!

Craig
http://www.smokingmeatforums.com/wiki/about-jeffs-5-day-ecourse
http://www.smokingmeatforums.com/wiki/basic-pulled-pork-smoke
http://www.smokingmeatforums.com/wiki/finishing-sauce-for-pulled-pork-by-

soflaquer
http://www.susanminor.org/forums/showthread.php?736-Curing-Salts
http://www.educationbug.org/a/marinate-vs--marinade.html

 

[yoyohomieg5432]

Hey everyone thanks for all the responses.

I haven't had a chance to check out the links yet but can anyone tell me where i can read about the 3-2-1 method?

Why put them in for 250?  I thought for smoking we wanted a lower temperature?

Someone said don't trust the thermometer given with the smoker.  Any recommendations for a good (but someone cheap) thermometer i can get?

Thanks

 

[butterman75]

http://www.smoking-meat.com/smoked-rib-recipe.html

 

[anstissk]

You can find some good cheap therms at walmart, just be sure to check them once and a while.  I have a cheap dial i installed in my smoker and a cheap wireless both from walmart.  My dial reads anywhere from 5 to ten degrees less then my digital.  The 3-2-1 method is a great method but for BB ribs it needs to be a 2-2-1 or a modified one.  Some days mine is like a 2-2-1 and some are like1.5-1-1.  Depends on the smoker, weather, and you as a person and what you want.  You will find your groove.