First smoke under way.... Sanity check please!!!

[rosecustom]

Ribs of course.  The BB's are huffing away.  I do have a newbie question or two.  I'm about 1 1/2 hr. into the smoke and the PID says 200 on its way to 225. Using the 3-2-1- method does the "3" start when you first put them in?  At the rate I'm going the ribs will only be @ 225 for about an hour.  Since its fairly windy today I decided to do step #2 in the house oven then finish up in the BS.  One other thing.  I'm getting a fair amount of smoke backing up through the SG.   Is that a bad thing?  I've been playing around with the vent and even tried putting a flower pot over it but it didn't seem to help.
Tks.
Jeff.

[devo]

Vent wide open, smoke needs someplace to get out. Backing up can be because you said its windy but always always keep the vent wide open

[TedEbear]

Using the 3-2-1- method does the "3" start when you first put them in? 

Yes.  Make sure that you preheat the smoker before putting the ribs in it. Also, it's a good idea to set the ribs out on the counter while the smoker is preheating so they'll be close to room temp and won't cause as much of a drop in the chamber temp when you add them to the chamber.

If that 3-2-1 doesn't make them as fall-off-the-bone tender as you had hoped for try experimenting wit the numbers a bit the next time.  I've had pretty good results with 2-3-.5 on my last batch of spare ribs.

[rosecustom]

Thanks for the advice.  Its wide open now.  I`ll let you know how I make out.

[TedEbear]

So, how'd they turn out?  Any pics?

[mikecorn.1]

I keep my vent open all the way. I saw a pic here once where a member had taken the vent off. I think it was Sonny (CRG). 
Smoke and moisture backing up thru the SG could cause you problems. The 3 starts when you put them in but the 3-2-1 method is more of a guide. You can vary it however you want.


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