Author Topic: First cook on my 3.5D  (Read 213 times)

JC in GB

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First cook on my 3.5D
« on: May 30, 2022, 11:53:00 AM »

Good day all.  I just got my first cook done on my 3.5D.

I did 2 racks of back ribs.  I used 6.25 oz of cherry wood for flavor wood.

I used Lawry's seasoned salt and Head Country original rub on the ribs.

Cooked at 250 F for 4.5 hours then sauced the last half hour.

Impressions:

I do not have a lot of experience with electric smokers so I was quite pleased by the ease of use and easy clean-up.

Flavor was spot on.  Nice amount of salt, rub, and smoke.

I was a bit surprised that the ribs came out dry.  Not sure if this was because the meat was fairly lean or do I need a water pan inside the smoker?

I have never needed a water pan in my charcoal smoker.  Is this common in an electric?

Thanks,

JC  8)
Cooking/Processing Equipment:
Stump's Baby Charcoal Smoker
Smokin-It 3.5D Electric Smoker
Wood fired stone oven (Rado Hand Design)
Sausage Curing Chamber (Designed and built by me)
LEM #12 Grinder, Stuffer, Mixer
Globe G12 Slicer
PID Controllers for various uses
Future: DIY Sous Vide system

old sarge

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Re: First cook on my 3.5D
« Reply #1 on: May 30, 2022, 12:58:53 PM »
You can try adding a small pan of water and see if that helps.  Or you could use the 3-2-1 method: 3 hours naked, 2 hours wrapped in foil, 1 hour naked.  Just adjust the time as appropriate for the ribs.  Baby backs need less smoking/cooking time than spares and beef ribs. Personally, I tried this method once and while the results were good, just too much fooling around.  I get good results just going full on naked for 4 to 5 hours, depending upon the meatiness and and fat content. Also, I smoke at 225 throughout the cook.
David from Arizona
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JC in GB

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Re: First cook on my 3.5D
« Reply #2 on: May 30, 2022, 02:25:22 PM »

Thanks for the reply.  I usually smoke my ribs naked but I have used the 3-2-1 method in the past.

Next time I will wrap them.  I would imagine that would be enough to hold the moisture.

JC  8)
Cooking/Processing Equipment:
Stump's Baby Charcoal Smoker
Smokin-It 3.5D Electric Smoker
Wood fired stone oven (Rado Hand Design)
Sausage Curing Chamber (Designed and built by me)
LEM #12 Grinder, Stuffer, Mixer
Globe G12 Slicer
PID Controllers for various uses
Future: DIY Sous Vide system

tpcdelisle

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Re: First cook on my 3.5D
« Reply #3 on: June 02, 2022, 11:23:30 PM »
Hey JC. Iíve try a number of ways, naked and wrapped variations. Iíll have to admit that maybe itís me but I have to wrap somewhere in the cook to keep in some of that moisture.  Iíve cooked some good naked ribs with a great tightened up surface but always a tad drier. Enjoy that 3.5. Youíll get it dialed in.  👍
Tony too!
From Southeast Indiana / Greater Cincinnati

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Anova Sous Vide
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JC in GB

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Re: First cook on my 3.5D
« Reply #4 on: June 23, 2022, 01:52:18 PM »
I usually cook St. Louis cut spare ribs.  They have more fat so are a bit more forgiving on dryness.  Next cook I may try the two types in the same cook.  That should really help me dial it in.

Thanks for the reply...

JC  :)
Cooking/Processing Equipment:
Stump's Baby Charcoal Smoker
Smokin-It 3.5D Electric Smoker
Wood fired stone oven (Rado Hand Design)
Sausage Curing Chamber (Designed and built by me)
LEM #12 Grinder, Stuffer, Mixer
Globe G12 Slicer
PID Controllers for various uses
Future: DIY Sous Vide system