What went wrong?

[ifitsdeadsmokeit]

There is nothing wrong with wrapping either. I do it both ways. I am not a fan of the 321 method as it overcooks them. Wrapping can impart flavor you dont get with cooking naked. Especially if looking for that sweet profile but you lose a lot of the rub profile. I cook mine at 250. I dont concern myself with temp jump on the stick burner just roll with it. It sounds like you are having an airflow issue. Keep the exhaust fully open and adjust the inflow openings to moderate the temp. When i add a new stick, abt 2” - 3” diameter, i will crack the door for cpl minutes so it ignites. I also keep a cpl sticks on top of the firebox so they heat up and sometimes ignite before putting in the box. The IT temps and probe tests mentioned above are spot on . Lots of different ways to achieve success. Just have to find what works for you and your smoker.

 

[1MoreFord]

Does this picture help? How do they look?

https://photos.fife.usercontent.goo...71Wo0YXxdebrATO2A=w1732-h1304-s-no?authuser=0

From the looks of the url, we may not have authorization to view the photo.

 

[Rafter H BBQ]

From the looks of the url, we may not have authorization to view the photo.

He sent a pic that come thru…. Scroll down.

 

[ifitsdeadsmokeit]

I assume it is this one and nit the reverse flow model.

 

[mike243]

I would guess undercooked, change 1 thing at a time so you know what works what doesn’t, baby backs can vary a lot in weight these days so a set 5 hours ain’t always true depending on pit temp, a remote therm is a really nice thing to have when you are trying new smokers meats or methods.

 

[Robert3750]

I assume it is this one and nit the reverse flow model. View attachment 726441

That's it.

 

[1MoreFord]

Late to the party. Have to side with the undercooked crowd.

Robert, I may have missed it but don't recalling seeing it mentioned or asked, so, what type of ribs are you cooking?
I mean, there are (full) spares, KC style, St. Louis style, Loin Backs, and Baby Backs. They all cook a bit different.
3-2-1 method was meant for spares cooked @225°F. Any others will require a variation of that if you wrap.
Like some others here I prefer to cook hotter, 250-275°, and not wrapped. We cook that way til they pass a toothpick/probe test, the bend/break test, or temping to 195-200°F-ish.
Don't recall mention of the bend test either. Pick up a rack from the end with the tip of your tongs extending to about the middle of the rack and they should not fall apart but should bend and show cracks.

 

[Robert3750]

Robert, I may have missed it but don't recalling seeing it mentioned or asked, so, what type of ribs are you cooking?
I mean, there are (full) spares, KC style, St. Louis style, Loin Backs, and Baby Backs. They all cook a bit different.
3-2-1 method was meant for spares cooked @225°F. Any others will require a variation of that if you wrap.
Like some others here I prefer to cook hotter, 250-275°, and not wrapped. We cook that way til they pass a toothpick/probe test, the bend/break test, or temping to 195-200°F-ish.
Don't recall mention of the bend test either. Pick up a rack from the end with the tip of your tongs extending to about the middle of the rack and they should not fall apart but should bend and show cracks.

Sorry I didn't mention it, Joe. Full spares, not St Louis style. The bend test sounds good too. I remember thinking they felt too stiff.

 

[JLinza]

I agree with the guys above, sounds like they were a bit undercooked. I noticed you mentioned something about wood not burning very good? Might make for sure you're using dry wood. Then focus on trying to keep a more consistent pit temp at least 225. When I run my big trailer smoker, I need a good bed of coals going to maintain a good temp. If I rely on the wood to much, my pit temp drops and is very hard to keep up. So after my ramble... I would say
-Get better consistency on pit temp
-try 3-2-1
- and adjust to your liking from there
Post up when you nail the next rack

 

[Robert3750]

I agree with the guys above, sounds like they were a bit undercooked. I noticed you mentioned something about wood not burning very good? Might make for sure you're using dry wood. Then focus on trying to keep a more consistent pit temp at least 225. When I run my big trailer smoker, I need a good bed of coals going to maintain a good temp. If I rely on the wood to much, my pit temp drops and is very hard to keep up. So after my ramble... I would say
-Get better consistency on pit temp
-try 3-2-1
- and adjust to your liking from there
Post up when you nail the next rack

I will, thanks!

 

[1MoreFord]

I will, thanks!

Speaking of dry wood. Oak and hickory will turn somewhat grey and weathered on the ends, even in a stack. Most others probably will too but I've only had oak and hickory. The sticks will also show cracks, aka checks, on the ends. When you take 2 sticks and bang them together you should hear a ringing crack sound as opposed to a thud. Think of tapping two wooden ball bats together.
Then, once you are cooking, put your next sticks on top of the fire box to preheat before adding them.