Rib question (now with pics!)

[Windex]

Ok, so today my Dad is using his BS for the first time.  He says he read somewhere that you should not let the pucks burn for the full 4 hours, rather 2 hours because it's overpowering and leave the heat on for an additional 2.  I called BS (the other BS) on that one, but I wanted to ask you guys here first to see what your ideas are because I don't want to see 4 racks of ribs ruined or something.  Basically, do I let the pucks burn for the full time the ribs are in the smoker, or not?

Thanks

[acords]

Most folks here will tell you that 4 hours is fine. It would also depend on what type of wood your using.  With ribs/butt I use hickory.  Good taste, but not overpowering.  It is also up to the individuals taste.  IMO, pork will take 4 hrs of smoke just fine and not be too strong.  Good luck, and post your results 

[LilSmoker]

Hi there, well everybody's taste is different, all i can tell you is i do lot's of ribs, and i always smoke them for a minimum of 4 hours, and they taste beautifull!.
Your dad certainly won't spoil them by smoking for 4 hours 

[Gizmo]

Amount of smoke is definatly an individuals taste and dependant on the type of wood (stonger flavor to lighter flavor).  If it is a concern, you can only do the 2 hours and if it has enough smoke, your set for the future and with half the cost of pucks.  If the 2 hours isn't enough, go three or four next time.  I suggest the conservative approach as not enough smoke will be less objectionable than too much.  I use 4 hours and have used hickory, oak, and special blend (individualy).  All have come out great.
Enjoy and let us know what you did and how they come out.

[Windex]

Alright, thanks for the help everyone.  We decided on doing the full 4 hours of smoke.  They're in the BS now.

[owrstrich]

dex...

4hrs... good choice...

but you know... talk is cheep...

how about some ribb photos... im hungered...



you gotta eat...

owrstrich

[Wildcat]

I also prefer the four hour on ribs, but like Gizmo I normally would recommend being conservative at first.

[Windex]

Alright you got it.  I got out the digital camera, and I'll get some pics posted as this goes on. 

But.. here's a problem we're having, we can't tell accurately what the tempature inside the box is.  The slider is on high, but we have all the ribs on the 2 middle shelfs kind of making a rib barrier between the heating element and the thermometer.  Because of this, so far it's been an hour in the smoker and the thermometer still reads about 185 and seems to be hanging there.  Any advice? 

Pics to come!

[Wildcat]

You need a Maverick!  It has not only the meat probe, but another for the box temp.  In the mean time, try moving the meat to the top rack.

[Windex]

Ok.  Here's a pic. 



More to come in a few hours.

[LilSmoker]

Great pic!, seeing that smoke and knowing what's inside is making my mouth water

[owrstrich]

the dial thermo may not be right... it may be as much as 25deg off and in need of calibration...

you gotta eat...

owrstrich

[Windex]

Well thats not to comforting.  That means right now it could be 225 degrees in there.  I think a Maverick is a must have before we do the next smoke. 

There's still hope for the ribs though.  2 hours to go.

[Windex]

Ok here ya go guys.

Sauce time.

Oh, so delish.

[West Coast Kansan]

Gotta love it!!! Whats that bottle on the Jeep bumper - cant quite read the label - other sauce?