First smoke in my D3, 4 racks of St. Louis ribs.
I halved the 4 racks to make them easier to work with and removed silver skin on the bone side. I applied my rub that I've used in contest for years liberally covered with wrap and placed in the refrigerator over night.
Wood, I used about 2oz. Northern Red Oak, and 1oz. of Northern Sugar Maple. (Smokinlicious)
I set program one to 235* and trigger t (Time) at 6 hours. Small mistake I will get into below.
all other programs set to 0
My mistake was not checking for doneness but I wanted to do a no peek recipe based on time.
Well my family and friends liked them (They fell off the bone when eating them) and that is the problem. If your ribs fall off the bone they are over cooked. Your ribs should be cooked to the point that it takes a little tug to pull the meat from the bone. Most overcooked falling off the bone ribs give a slightly mushy feel and taste.
I am going to check them from now on at the 4.5 hour mark. I bet a 5 hour cook would have been perfect on this cook.
