Started by cherrybergher, May 26, 2016, 12:59:20 PM
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Quote from: cherrybergher on May 28, 2016, 04:32:54 PMMy first ribs were a success!8lbs back ribs, rubbed, smoked with apple, finished with Blues Pig sauceMother Nature held off and we were able to get 6 hours of cooking (4 of which were smoking). They weren't perfect but they were very good, my wife said they were the best she's ever had. We found that the smaller, leaner racks that we placed on the upper trays, we good, just slightly tougher than the bigger meatier racks on the bottom two trays.We rotated all trays once from to back only. Meaning we never took the trays for the bottom and put them on top and vice versa. I decided against the crutch this time. I thought it would be easier given it was our first time and we spritzed all racks a few times throughout. We added sauce at 1 hr intervals for the last two hours. My thermometer hasn't been shipped to me yet so I couldn't get an accurate chamber reading. The digital smoking unit read the chamber was at 240F on the preheat, then the ribs went in and sucked the temp down to about 180 (expected) and gradually got it back up to about 214F after the first spritz. We then raised te set temp to 300F and the chamber temp settled in around 237F for roughly the last 2.5 hrs.So if anyone has any thoughts on how I could have kept the two top trays a bit juicer, I'm all earsI tried to upload the photos via photobucket as some members have posted about, but i'm having trouble sharing. It's saying it can't copy them. Any pointers?
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