And So it Begins!

jdiver

jdiver

New member
The ribs and potatoes are in, set to 220. Now I have to wait...

Less than 24 hours after my new SI2 arrived, We'll be enjoying our first meal from it...

BTW, does it matter that I didn't put the ribs up further? Should I have put the rack in the top most position?
 

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From what I have come to understand, going as high as possible is best. That looks like a fine meal, I still haven't tried potatoes. Although I did do some corn in the husk last week it was incredible. Enjoy your meal.
 
Looks good, JD.  I think the rack placement is fine, but I put the potatoes above the ribs.  Your method should be fine as well...let us know how you make out!
 
Looks good to me.  I would have raised the shelves one level, but your meal will turn out great just as well.
What time should I be there for dinner?
 
I actually intended the ribs to be on the top most position. Got the potatoes in, then just slid the ribs in, and shut it, turned on. Then when posting realized I didn't put them at the top:) Too excited I guess...

As far as potatoes below the ribs. That was intentional. Want the ribs to drip on them. I think I'll like em that way. And if not, I'll try it reverse next time.  Also, I have both Gold and Russet potatoes in there. Had the gold for a salad, didn't have time to make it ahead. So thought of adding some to the smoker, then had some russet and decided try them as well. If they all come out good, no problem, nothing will go to waste.

Thanks everyone for the comments, very appreciated.
 
Used two different commercial rubs found at Whole Foods and used previously. One more on the spicy side, I like, and one on the sweeter side, wife likes. I'm already sweet enough :) First some mustard base, then the rub. Wrapped up and left in fridge overnight.

I think one was Bone Suckin... And the other 3 Beer something.
 
JD
Looks great, next time bump the temp to 225-230. I smoke my ribs at 235.

Imo, as long as the rack is close to the top you are ok.

I have ribs smoking. 5.15 hours no peeking.
 
Dinner was great, loved the ribs. And REALLY loved the potatoes. Wow did they ever absorb the smoke. And the texture. I expected the golds to be dense, but so were the russets, loved them, lots.

Did 220 4.5 hours, didn't touch the door once... I wouldn't mind a bit more smoke. Would one more piece of wood give me more flavor, or just more smoke at the start?

Just glad we have leftover.
 
You got me thinking!  I have always done the taters on top, but I wonder now what they might taste like with some rib rub on them...let me know!
 
Congrats, JD!  4.5 hours @ 220 seems a little on the light side for ribs...do you like them chewy?  I'm a fall-off-the-bone guy, so I'm usually 5+ @ 235.  I agree with Ed about the higher temp for ribs.  I used to use 225, but now use 235 with great results!

Cool idea about the taters!  I bet they were great with some pork fat and rub dripped on them! ;D
 
They were very tender, could just suck the meat off the bones:) But I'll try 235 next time. Going to spend a fortune in meat just trying out different ways:)

One thing I don't like. Too much rub. Every video I've seen people say to totally cover it then add more. I want seasoning, but not thick coating where you are eating rub. Any suggestions for getting bark sans too much rub?
 
jdiver said:
They were very tender, could just suck the meat off the bones:) But I'll try 235 next time. Going to spend a fortune in meat just trying out different ways:)

One thing I don't like. Too much rub. Every video I've seen people say to totally cover it then add more. I want seasoning, but not thick coating where you are eating rub. Any suggestions for getting bark sans too much rub?
Click to expand...

I don't add more before smoking.  I coat my ribs with yellow mustard, rub (not so thick you can't see through it a little), and wrap in plastic for a night in the fridge.  When I unwrap, they go right on the shelves and into the smoker.
 
Glad to hear your dinner turned out great. I used to add a second coat of rub after they came out of the fridge, but I also found that it was too much. I add just the one layer then refrigerate after that, no more gets added.

 
I did the same technique, but probably put a thicker coat of rub on over the mustard. Think next time I do two pieces I'll coat one very light, and one a bit more but still less than I did this time.

Gonna eat lots of good food in the process of testing out different ways. :) Someone has to do it.

Thanks
 
I would agree, I gave some baby backs a second coat after the resting in the fridge and thought it a bit much.  Had great bark though.  Next batch I'll try going a more minimalistic approach and see how I like it.

Going to try doing 1/3 with bbq sauce and rub, 1/3 with mustard and rub, and 1/3 just light rub.
 
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