I did my second smoke on my new 3D Wifi. I did 2 chickens halved and two racks of beef chuck ribs. I had to search for a couple weeks to find the ribs and was really looking forward to smoking them. There wasn't a specific page for beef ribs in the manual but I followed the chart and smokes at 225* until IT was 175*. That took just over 3 hours which fell into the chart time estimation. I then wrapped in paper and towel and threw them in the cooler for an hour. They were not broken down at all, very fibrous still. I know I can resolve that by cooking longer until the meat probe slides like in butter. My main concern was that before wrapping they were very moist on the outside like they were steamed. No bark at all. They were on the top rack because I wanted them to drip onto the chicken and not the other way around. Is this the problem? Closer to the top is where more moisture collects? We only ate the one rib I cut for testing. The remaining rested for another 2 hours and then went in the fridge. I am reheating them today at lunch. I would have heated them in a water bath to avoid drying out but in this case I think they need it so maybe the broiler???
One other thing is smoke penetration was once again not nearly what I was hoping for. The food smelled very smoky but it was all superficial. My MES40 produced more deeply penetrated smoke.
TIA!
One other thing is smoke penetration was once again not nearly what I was hoping for. The food smelled very smoky but it was all superficial. My MES40 produced more deeply penetrated smoke.
TIA!
