Pellet smoked with a blend of Cherry, Maple, Pecan and Hickory. Rubbed the night before with my own pig rub (hopefully available publicly this year), but it is a sweet heat profile. Mostly a 3-2-1 rib, but I find the Smithfield babyback ribs can go a bit longer in the foil. So... 3 hours on the smoker, bone side down - keeping them moist every 45 minutes with apple juice, 2 1/2 hours in the foil. They are foiled with some apple juice, margarine, brown sugar, honey and more rub. Place on the smoker bone side up. Off the smoker, mopped with my sauce and placed on the smoker for 45 minutes to an hour until they have the tenderness I like. I was going for tender but just shy of fall of the bone because I knew I would have to cut them up to plate them for "finger" foods. Served with sauce on the side.That's a nice-looking plate of ribs! Care to share the details? What'd you cook 'em on, what cooking temp, your rub, your sauce (if used), did you wrap...etc, etc. We like details!!
Don't know what Master Built units you have to suggest methods on getting the "thin blue smoke" that is desirable for longer cooks.I am accustomed to the smoke flavor and smell from my Master built smokers. Heavy smoke for the first few minutes, after that whispy smoke. For your long slow cooks do you get a good smoky flavor? So the people eating your food know it was smoked, and not from a gas grill? Have you used the Char Hickory blend of pellets?
I also did not get anything from the Lumberjack char pellets. There is a new brand people have been recommending, but can't remember the name. A while back I had an MES 30 from Masterbuilt that used wood chips. The beginning had more smoke flavor than just pellets. The inherent problem with pellet machines is they use pellets for its only fuel, so i the pellets burn too fast, you get less smoke. Wood needs to smolder... hence the tubes and mazes to boost your smoke game. Still, even without it - you know the food was smoked - and you can focus on your flavors and proteins, friends and family - rather than maintaining temps and fire management.Don't know what Master Built units you have to suggest methods on getting the "thin blue smoke" that is desirable for longer cooks.
I use my Master Built pellet grill for heat as it produces billows of white smoke in smoke mode.
I use a smoke tube.
I tried Lumber Jack Char-Hickory pellets once. I was not thrilled. I will try again thinking it was my error on my smoking.