I was planning to smoke a ham this weekend. While at the butcher shop picking up the test filet mignon, I decided, “what the heck”, and picked up a rack of ribs to keep the ham company. My previous attempts, could have been much better. I needed to try again. This is also my first rack since adding the PID and convection fan.
All rubbed up. Into the smoker at 230 over a hickory chips and pellet mix. I am using a small Masterbuilt cabinet gaser. I used the water pan and spritzed with apple juice every hour or so.
At about the three hour mark, I became really concerned. The IT of the ribs was too high. Yet they did not pass the bend test. So I ignored the temp probe, and rode it out. The smaller half rack did pass the test early. The other half ran another 1.5 hours. 4.5 total. I sauced one half, and left the other as is. I did not wrap. When it passed the bend test, I used the thermapen and it verified 195.
This is the sauced half. Just one application.
The amount of bark surprised me. My previous attempts were anemic in comparison. I am beginning to suspect the convection fan affected the increased formation of bark and shortened the cook. They taste great without the mushiness of wrapping. The meat pulled from the bone nicely. Maybe just a hair overdone, but not even a hint of dryness. Tasted great while watching the playoffs.
Ant ideas why it cooked so fast? Or, why so much bark?
The ham is pretty tasty with a maple-rum glaze. It has substantially more bark than before the convection fan was added.
I think I am going to have to keep trying. Maybe lots.
All rubbed up. Into the smoker at 230 over a hickory chips and pellet mix. I am using a small Masterbuilt cabinet gaser. I used the water pan and spritzed with apple juice every hour or so.
At about the three hour mark, I became really concerned. The IT of the ribs was too high. Yet they did not pass the bend test. So I ignored the temp probe, and rode it out. The smaller half rack did pass the test early. The other half ran another 1.5 hours. 4.5 total. I sauced one half, and left the other as is. I did not wrap. When it passed the bend test, I used the thermapen and it verified 195.
This is the sauced half. Just one application.
The amount of bark surprised me. My previous attempts were anemic in comparison. I am beginning to suspect the convection fan affected the increased formation of bark and shortened the cook. They taste great without the mushiness of wrapping. The meat pulled from the bone nicely. Maybe just a hair overdone, but not even a hint of dryness. Tasted great while watching the playoffs.
Ant ideas why it cooked so fast? Or, why so much bark?
The ham is pretty tasty with a maple-rum glaze. It has substantially more bark than before the convection fan was added.
I think I am going to have to keep trying. Maybe lots.
