todays rib smoke

[es1025]

I am glad the dude believe the SI ties the back patio together.

My friends think I am a bbq pitmaster. I have only shared my secret with an offset smoker buddy.

I can't tell you how many people are already lining up for ribs once it get warmer here in NJ.

I am going to give Ben smoked salmon a shot very soon. Basketball coaching on the weekend is brutal. 

[benjammn]

sounds good Es

[DivotMaker]

I know what you mean, Ed!  Haha!  My coworkers eat my BBQ and just rave!  "Way better than Rib Crib!"  I try to tell them how easy it is, but I don't think they believe it!  I'm glad we found our "little secret!"

[TheSneakyZebra]

I am curious, is there a explanation why baby backs take so long in these? I know the ~5.5 hour no peak method is popular here and I have done it with good results, however, set at these temps that we are doing shouldn't they be done in 4 hours? When I use other smokers I hover right at 235 and they are perfecto, however, on the SI I have to go a minimum 5 hours up to 5.5 hours even when set at 250.

Those do look mad delicious Ben! 

What is the tried and true st. louis SI method?

[BIG BOB]

Ben... i received the #2 rib rack as a Christmas present but have not used it yet due to the ongoing, record-setting, coldas hell Indiana winter.  WHEW... I feel better now. LOL. So for babybacks, If I don't foil, i just rub the night before, wrap, and the next day put in the #2 for about 5.5 hours around 225-240? I plan to cut the ribs in 12" sections and put a lot 10 12" sections per rack on the ribracks for family and leftovers...

[DivotMaker]

Just a thought, Bob - that's a pretty big load of cold meat going in at one time.  I'd run it 240, and even allow for an extra hour (just in case).

[Walt]

Sneaky,

My guess isthe extra time required is because we start with a cold smoker & cold meat to maximize smoke penetration.  More time with smoke while meat is under 140.  Just my 2 cents.

[TheSneakyZebra]

Yeah, I think mine takes a little longer to warm up with as much meat as I am putting in there, especially with being how big the number 3 is. However, it doesn't take 1.5 hours to get to temp, I always put cold meat in my smoker. Better smoke absorption that way.

[BIG BOB]

THANKS FOR THE IDEAS MEN... I AM SOOOOO READY FOR THIS WINTER WEATHER TO BREAK!!!

I FEEL LIKE JACK NICHOLSON FROM THE SHINING!     LOL

[Walt]

Good point Sneaky.  It probably accounts for 30 - 45 minutes but not sure about the rest.  All I know for sure is it works well.  I really enjoy the ribs cooked useing this method.  I do tend to lightly sauce them 30 - 60 minutes prior to finish.

[TheSneakyZebra]

Walt- I too lightly sauce. Just a little bit, enough to give it a little kick and caramelized finish. Works well!

[DivotMaker]

THANKS FOR THE IDEAS MEN... I AM SOOOOO READY FOR THIS WINTER WEATHER TO BREAK!!!

I FEEL LIKE JACK NICHOLSON FROM THE SHINING!     LOL

I'm down South, Bob, and I know how you feel!  3" of sleet & ice pellets yesterday (with thunder and lightning, no less), followed up by 2" of snow and 3 stinkin' degrees this morning!!  Not "typical" March 3rd weather for Arkansas!  Arghh!!  Picture says it all!

[benjammn]

I am going to echo others in the response that taking the smoker with cold meat up to temp is mostly the reason that it takes a bit longer. Results still speak for themselves and I don't have to check during the smoke.

I think that putting in that many ribs in here will definitely add a bit of time due to mass trying to get up to temp. I would bump up the temps in the beginning to get things rolling.

BIB BOB - REDRUM on those ribs when you can!

[TheSneakyZebra]

I can't bump past 250 yet 

[DivotMaker]

I can't bump past 250 yet 

With the PID?  If you haven't bypassed the stock controller, you won't be able to.