Smokin-It User Forum!
Smokin-It Smokers => Model 1 - The Little Guy!! => Topic started by: truckinusa on January 24, 2015, 04:46:53 PM
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This is my 1st Smoke....Doing Baby backs on a #1...smoker has been going for 3 hours and ribs are 165 degrees....I used 3.3 oz of wood @ 235 degrees approx. (the dial is not exact). I was going to leave them for 4½ hrs, any suggestions...I have probed them thru the top hole. I have not opened the smoker, any help would be appreciated....do I take them off or leave them? Thanks Walt you were correct. This was what I did for my 1st smoke:
My First Smoke (beginning 01.23.15)
1. 12:30 pm - Put a coat of mustard on 3 - ½ - slabs baby back ribs and then coated with Grill Mates Smokehouse Maple Seasoning
2. Put a coat of Diabetic Friendly Gourmet Deli & Grillin Sauce on 1 - ½ - slab baby back ribs.
2. Wrapped all slabs in foil and place back in refrigerator.
01.24.15
1. Removed ribs from fridge and unfoiled, ribs weighed about 10 lbs
2. Fired up Smoker #1 with 3.3 oz. of apple wood.
3. Filled a foil loaf pan about ½ full of apple juice.
4. Place ribs on top 2 rack
5. Smoked 4½ hours @ 235° (1 pm to 5:30 )
6. Opened door, ribs were 175° swabed 2 racks with BBQ sauce and left all in
smoker for an additional 30 minutes with door closed and unit off.
7. The outside temp when I started was 42°
Results:
Bones on ends twisted easily. However meat was a little tougher on the center bones. Flavor was good, probably could have used a little more rub.
Wife gave me a A on my 1st smoke, I guess I'm good.
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Don't check until 4.5 hrs & sauce then if you like. Its hard to get an accurate temp from ribs so we generally go by time.
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Walt is right on as usual.
Let them ride my friend.
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Glad to have you with us, Al! Yep, I agree with the guys (no surprise). Gotta let ribs ride until they're done, but not by temp. You just can't get an accurate temp reading off of small meat with bones. Use the "toothpick" test for doneness: Insert a wooden toothpick in between the bones, around 5 hours in. Does it go in easy? Then, pull the meat sideways away from the bone. Does it move without breaking the toothpick? If yes, they're done! If not, give them another :30 and check again. Ribs are totally a "feel" thing. The more you do, the more you'll know when they are "just right" for your taste!
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Thanks DivotMaker, I will certainly keep that in mind on my next rib smoke, I appreciate the tip.
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Don't probe ribs, you'll get the hang in 3 or 5 sessions. I did 2 full spare racks last night, 6 hours, perfect, no peek.
Make sure juice box is next to element. Makes a difference.
I leave mine with the mustard and spice rub (night before) and let it go the full 6.
Perfect rib machine.
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Don't probe ribs, you'll get the hang in 3 or 5 sessions. I did 2 full spare racks last night, 6 hours, perfect, no peek.
Make sure juice box is next to element. Makes a difference.
I leave mine with the mustard and spice rub (night before) and let it go the full 6. X-2 That and same here .
Perfect rib machine.
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I have used the rack once in a little over a year when cooing 9 racks in my #2. I prefer not to use it unless it a big cook. Lay the ribs flat.