Received my #1 about a week ago and finally was able to smoke my first set of babyback ribs today. Put my rub on Saturday afternoon and let them sit overnight in the fridge wrapped. Put the 3 racks on the rib rack this morning and started smoking them at around 11:00 with 1 piece of hickory. Ribs turned out pretty nice but I may have left them on a little too long as some of the outer ribs were a bit dry. But over all I think it went well for my first smoke. They smoked for 6 hours between 200-220 degrees. Temp had about a twenty degree range as the heating element turned on and off according to my temp gauge. Any help in how to stabilize this would be appreciated. I used apple cider vinegar in the bottom of the smoker to try and keep things moist and as a heat sink.
1st Smoke Babyback Ribs
- Thread starter rycofit
- Start date
NDKoze
Moderator
Looks pretty good for your first time.
Did you use a binder like Mustard or Oil before applying your rub? If not, next time I would recommend putting a layer of plain old yellow mustard on the ribs before applying your rub. You will get a nice bark during the smoking process and you will not taste the mustard at all.
What rack did you have the ribs on? You'll want them to be up as high as you can do without touching the top of the smoker as the temps are more stable toward the top of the smoker.
Regarding temp swings, a 20 degree temp swing is at or below normal, so nothing you're going to be able to do about that (and that is OK) unless you purchase an Auber element control unit. There is a whole section for the Auber on the main page.
Personally, I don't mind the temp swings and my temp swings are typically closer to 30-40 degrees. In the end I don't think it affects the taste at all. But if you want to remove the swings the Auber will do it for you. The biggest benefit of the Auber though is that it lets you program your smoke. So, if you like to ramp up your temp at the beginning of the smoke to help prevent the notorious "Belch", you can program that as well as set a resting period at the end of the smoke once it hits the meat temp that you are looking for.
But for ribs, next time I would try smoking at 235 and checking them after 4.5 hours.
I think you're good on the wood. Typically you'll want to use between 2-3 ounces of wood depending on how much smoke you like. I like a fair amount of smoke, so I typically run closer to 3 than two, but that's just me.
Did you use a binder like Mustard or Oil before applying your rub? If not, next time I would recommend putting a layer of plain old yellow mustard on the ribs before applying your rub. You will get a nice bark during the smoking process and you will not taste the mustard at all.
What rack did you have the ribs on? You'll want them to be up as high as you can do without touching the top of the smoker as the temps are more stable toward the top of the smoker.
Regarding temp swings, a 20 degree temp swing is at or below normal, so nothing you're going to be able to do about that (and that is OK) unless you purchase an Auber element control unit. There is a whole section for the Auber on the main page.
Personally, I don't mind the temp swings and my temp swings are typically closer to 30-40 degrees. In the end I don't think it affects the taste at all. But if you want to remove the swings the Auber will do it for you. The biggest benefit of the Auber though is that it lets you program your smoke. So, if you like to ramp up your temp at the beginning of the smoke to help prevent the notorious "Belch", you can program that as well as set a resting period at the end of the smoke once it hits the meat temp that you are looking for.
But for ribs, next time I would try smoking at 235 and checking them after 4.5 hours.
I think you're good on the wood. Typically you'll want to use between 2-3 ounces of wood depending on how much smoke you like. I like a fair amount of smoke, so I typically run closer to 3 than two, but that's just me.
Pork Belly
Moderator
I am finding that I am getting my personal preference of tender ribs in 3.5 to 4.5 hours depending on how thick the ribs are. Nothing is really hurt if you pop that door and twist a bone with a pair of tongs at 4 hours. If they aren't done enough, shut the door you didn't loose much heat. You need to find YOUR ideal cook time. Some folks like loose ribs others don't.
tbcop-is-smokin
New member
Welcome and this is a good place to be...
Happy Smokin
Tony
Happy Smokin
Tony
DivotMaker
New member
Looks good, rycofit (if that is, indeed, your name). lol. Seriously, adding your first name, and where you're from, to your signature line let's us know who our new family member is!
I'm a big yellow mustard for binder on ribs guy. I love the bark it makes, and doesn't add any flavor! I also like 235 for the temp, with apple juice or apple cider in the water pan (not sure about vinegar...did you notice any hint of it in the meat?).
Like Gregg said, we all have our level of tenderness, so this is FAR from a "cookie cutter" process! That's what makes our hobby/obsession fun! We take in all this advice, and then find what works best for us!
Let us know how we can help, and I look forward to having you around! ;D
I'm a big yellow mustard for binder on ribs guy. I love the bark it makes, and doesn't add any flavor! I also like 235 for the temp, with apple juice or apple cider in the water pan (not sure about vinegar...did you notice any hint of it in the meat?).
Like Gregg said, we all have our level of tenderness, so this is FAR from a "cookie cutter" process! That's what makes our hobby/obsession fun! We take in all this advice, and then find what works best for us!
Let us know how we can help, and I look forward to having you around! ;D
Pork Belly
Moderator
Good looking ribs.
NDKoze
Moderator
I've never had that happen. Are you sure they are saved correctly on your computer/phone?
I think I have heard of people have this happen on IPADs.
That's what you get for using an Apple product. JK, I work for Microsoft. So, any jab I can get in on Apple I like to take it.
but seriously, I do think I have heard of this happening with IPADs/IPhones.
I think I have heard of people have this happen on IPADs.
That's what you get for using an Apple product. JK, I work for Microsoft. So, any jab I can get in on Apple I like to take it.
but seriously, I do think I have heard of this happening with IPADs/IPhones.
DivotMaker
New member
Hi Judd - nice to meet you! 
I've never had photos change orientation on upload! In fact, I've never seen or heard of this. Did you edit them in Paint, or something similar, to crop or resize? In Windows, they usually save in the orientation in which they were edited, and should upload the same way.
I've never had photos change orientation on upload! In fact, I've never seen or heard of this. Did you edit them in Paint, or something similar, to crop or resize? In Windows, they usually save in the orientation in which they were edited, and should upload the same way.
DivotMaker
New member
rycofit said:
After uploading, did you modify them in a program like Paint? (not sure if you're a Mac or PC guy). If saved right-side-up after editing, I have no idea why they would be rotated! ???
