first smoke.... bb ribs

[Smoked_Up]

did the recommended recipe on here, I am hoping for the best in my new used 3d smoker. I put 2.6 oz of wood in like recommended mostly hickory, a little bit of sugar maple, it smoked hard at first, now its a trickle, I am one hour and ten min in, no peek. is that normal? or did one of my chunks catch on fire. also my temp which was set at 235 went up to 243 for about ten min then down to 231 for 5 min, now has settled at 235. normal? thanks.

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[Smoked_Up]

it seems like it stopped smoking 1 hour and a half into it. normal?

[Smoked_Up]

I have still not peeked, someone  please assure  me that I have not messed up. its just one rack, so its not like its the end of the world, I am just hovering and drinking, I would rather be just drinking.

[old sarge]

An hour and a half of smoke should be plenty. In fact, depending upon lighting, there may have been nearly invisible smoke after you stopped seeing any. Relax and enjoy the drink. Temp swing seems normal. The initial fire-up can go high then it settles down. You can peek at the  4 - 4 1/2 hour mark since you are using 235 degrees.

[Smoked_Up]

5 hours in and the meat has not pulled away from the bone, but they feel pretty tender according to the tooth pick test, I basted in bbq sauce and am going to cook for another 30 to 45 min.

[Smoked_Up]

I pulled her at 6 hours, everything looks good, feels good, I may have went heavy on the rub, I am ok with that, I am letting the meat set for 20 min. the bone hasn't pulled away like other pictures on here but she is def done. i will post pics when i figure out how

[Smoked_Up]

 meant the meat hasn't pulled away from the bone* may have had too many drinks

[barelfly]

How did they turnout? I’d imagine the pull back on ribs can vary. Pull back, bend test and a tooth pick proving like butter - those are all tests you can do. Or a little pull and nibble!

[old sarge]

I've had ribs that had very little pull back.  But they were very tasty none the less.

[Smoked_Up]

the ribs were pretty damn good If I do say so myself. like I said I went heavy on the rub... we can chalk that up as my mistake, bout other then that they were pretty spot on. I personally would like them slightly more tender.... come to find out that these ribs were huge. like over two inches thick. my mother in law gave me more ribs to smoke and they are baby back as well, and are no where near as thick as what I smoked the fist time. they basically came out as perfect competition ribs, see your bite mark. I like them a little more tender then that. but it was an awesome first experience none the less. I am smokin another rack tomorrow. thanks for all you help on here..... stay smoked up.... jack

[old sarge]

Next time try 225 degrees.  Low and slow.

[Smoked_Up]

Sure, next time I’ll try 225. Do I have to do 5 1/2 hours no peek or would it still be 5 hrs?

[old sarge]

I do a quick peek at the 4 1/2 hour mark. But typically they are not done. 5 hours would be better but a lot depends upon the ribs themselves.

[swthorpe]

I always expect 5 1/2 hours when I smoke ribs.  A the 4 1/2 to 5 hour mark, I remove the ribs and apply some BBQ sauce, then back into the smoker for the remaining time.

[TX Gent]

I'm a 225/5oz/5hr/no peak/light on the salt/wrap&rest/GTG ....enjoy kind of guy

Smoking varies and that's the fun part + eating the results!