Today is the day...

[Unique Name]

Gonna try some 3-2-1 ribs...
Wish me some beginners luckl!!

 

[gmc2003]

No luck needed, Take a deep breath and pop a cold one. You'll do fine.

Chris

 

[HalfSmoked]

Just keep temps and timing right you'll be ok.

Warren

 

[HalfSmoked]

Unique Name Thanks for the like it is grealy appreciated.

Warren

 

[Unique Name]

No luck needed, Take a deep breath and pop a cold one. You'll do fine.

Chris

Now that's one instruction i can easily follow!!!

 

[Unique Name]

Just keep temps and timing right you'll be ok.

Warren

I'm gonna do my best...

 

[Unique Name]

Ok... So my temp seems to have stalled out around 200...
WHAT DO I DO!?!?!

 

[gmc2003]

Can you open the vents anymore? If not put a pencil in-between the lid and the body.

Did you let the smoker stabilize at your target temp before putting the meat on?

Chris

Edit: maybe not a pencil, but something similar in size, and keep an eye on the temps.

 

[Unique Name]

Can you open the vents anymore? If not put a pencil in-between the lid and the body.

Did you let the smoker stabilize at your target temp before putting the meat on?

Chris

Edit: maybe not a pencil, but something similar in size, and keep an eye on the temps.

I opened vents fully and am now at 250+
I'm gonna close the vents s little and go from there...

 

[TomKnollRFV]

I got faith you'll pull it off!

If not like SonnyE says..well eat the results and no one will know ;)

 

[indaswamp]

If not like SonnyE says..well eat the results and no one will know ;)

 

[smokeemout]

Good luck. Have fun. I think of adjusting the temperature like steering a battleship, it takes time to change course. My problem is being impatient and overshooting. Then it goes back and forth between too high and too low. I'm going to insulate my smoker to help that.

 

[Unique Name]

Good luck. Have fun. I think of adjusting the temperature like steering a battleship, it takes time to change course. My problem is being impatient and overshooting. Then it goes back and forth between too high and too low. I'm going to insulate my smoker to help that.

It's all a learning process, huh?

 

[HalfSmoked]

That's one thing about smoking meats very few mistakes are not eatable in some fashion or another. The thing to remember is there is no such thing as bad bbq its just that some taste better than others.

Warren

 

[Unique Name]

Here we are after the first 3...
A little grape juice and now wrapped tight for 2.
At least I think that's what I'm supposed to do. I was told to grab a cold one earlier, and it's seems I've had "one" all day now...

 

[HalfSmoked]

getting close now.

Warren

 

[gmc2003]

Nice looking half rack. Getting there.
Chris

 

[smokeemout]

Looks Very good!

 

[TomKnollRFV]

Let us know if Grape juice adds a nice colour or flavour to boot!

 

[Unique Name]

Let us know if Grape juice adds a nice colour or flavour to boot!

I will post a pic before the sauce.
BTW...
Any idea how long the ribs should rest if at all before serving?