First smoke tomorrow, 2 racks of baby backs!

[Speedy captain]

Okay, I purchased some all natural, minimally processed, meaty baby backs.  Removed the membrane, purchased some Famous Dave's Rib Rub, on the recommendation of this forum, rubbed em, wrapped em, chilling them til tomorrow.

Any final thoughts??

I'm going to do the set and forget method, not 2-2-1 or whatever. 

We are also huge fans of Montgomery Inn sauce, on the side.

Any tips, tricks, thoughts??

I plan to hang the ribs, and use a water pan to keep the temps and humidity in check.

I'm so excited!!!

 

[DivotMaker]

Rob, my only recommendation is lay them flat on the shelves, bone-side down, vs. hanging them.  The heat is much more even, and they'll cook more evenly.  The problem with hanging them is that the bottom is too close to the smoke box (higher heat), and will cook much faster than the tops.  Just my 2-cents...  I can easily fit 3 racks in my #1, so 2 won't be a problem.  Just cut the racks in half.  Other than that, your plan is sound!

 

[Speedy captain]

Ahhh sound advice.  Will do!

 

[DivotMaker]

I've actually never used rib hooks, but that would be my concern.  Maybe someone who has can chime in!  I think the new rib racks that sit on the shelf, with the ribs standing on their sides, would be great, though!

 

[GeeBee]

Hey Rob, I see you like Montgomery Inn rib sauce. Have you tried their recipe for baked beans using their sauce? Killer stuff. If you don't have the recipe, let me know and I'll email it to you. Easy to make and the best in my opinion.

 

[BIG BOB]

hey Cap.... let us know how they turn out. I have only 2-2-1 my babybacks ( they were so good i didnt want to change) but i bought the #2 Rib Rack so i will be smoking them without the 2-2-1 method soon! let me know your time involved ( I assume 5-ish hours) and how they turn out.... foiling is great, but a lot of work if you are smoking 4-5 racks.

 

[Speedy captain]

Hey Rob, I see you like Montgomery Inn rib sauce. Have you tried their recipe for baked beans using their sauce? Killer stuff. If you don't have the recipe, let me know and I'll email it to you. Easy to make and the best in my opinion.

Ahh no I don't have it, but I would appreciate the recipe!!

 

[Speedy captain]

Ribs went in at noon ET, at 12:45 the temp is up to 207F.  It definitely heats A LOT slower when it has a load of meat and a water pan inside.  BUT, it will also probably retain A LOT more heat.  The temp seems to be rising about 2F per minute right now, so we will be at set temp (240F) shortly.  Ambient temp 60F, calm winds.

I tried to post pics, but the size limit is so restrictive that alas, I cannot.  I even tried using my not so awesome phone camera... still too large.

I read somewhere on the forum where folks were splitting their dowels, so I did that as well.  I am using 3oz of Hickory for this smoke.

 

[NDKoze]

To resize, I just open the picture up in Microsoft Paint (right-click the pic, and then click Edit), click Resize, and then type in 25 in the Horizontal Resize box, and then click OK. Save the changes and you are good to go.

You may have to choose a different resize number. For my phone pics, 25 seems to result in a perfect sized picture.

 

[DivotMaker]

I use Paint, and resize to 45.  Guess the resize percentage depends on what size the original pic is.  You'll have to play with it to see what size works best.

Oh, and you're making my mouth water by telling us about this at lunch time!!!

 

[DiggingDogFarm]

You should be able to resize in terms of pixels...that way the image will resize correctly regardless of the original resolution. Try 800 pixels wide to start.

 

[Speedy captain]

So the temp swings are smaller than when empty, for sure.  I am not getting any overshooting, but under perhaps.

Set 240, it comes up to about 237F, then drops to 215F and oscillates like that.

Now, I am not at all concerned... I am just noting this for future reference!

 

[Speedy captain]

I am tempted to, in the future, use the BCS-460 controller and a SSR to regulate the temp of the beast.  I already built a wireless control beer brewing system utilizing the BCS, this would be a cinch!  I could easily set up a wireless temp controller for the SI2

 

[Speedy captain]

Ahhhhmazing ribs.

Grab a bone, it pulls out clean.  One rack fed my whole family, so I also fed my neighbors!

I'm trying to resize photos so that I can post a start to finish.

So tender, so juicy, just the right amount of chewy bark to create some texture.

I smoked at 240F.  It varied between 217-240F all afternoon.  Smoked for 5.5 hours, using a water pan.  The smoke was perfect, not too much, not too little.

That was an easy smoke!!

 

[Speedy captain]

Some photos

 

[DivotMaker]

Way to go, Rob!  I knew they'd be great with the plan you had!  So easy not foiling, huh? 8)

 

[DivotMaker]

I am tempted to, in the future, use the BCS-460 controller and a SSR to regulate the temp of the beast.  I already built a wireless control beer brewing system utilizing the BCS, this would be a cinch!  I could easily set up a wireless temp controller for the SI2

OK, Rob, you're definitely going to have to provide us more details on this in a new thread under "Mods and Upgrades!"  We have some real BBQ geeks (no offense, Ben) on here who are probably drooling over just the jargon you used!  lol!  Some of us "lazy Q" guys are just thrilled to have an upgrade like the Auber PID!  This is definitely some kind of "next level" stuff, here! ;D

 

[DivotMaker]

Hey Rob, what did you think of the Famous Dave's Rib Rub?  ...just curious. 

Also one minor recommendation:  I noticed your water pan was on a shelf below the ribs.  I would recommend you try a pan that will fit on the bottom of the smoker, tucked up against the smoke box.  I use disposable aluminum mini-loaf pans.  The nestle in nicely against the box.  The reason I recommend this is that 1) it heats the liquid better and acts as a better heat sink, and 2) it doesn't block the heat flow in the box.  The small pan you used shouldn't be a problem, but some folks have had temperature issues when they use a larger pan between the element and the meat.  Many of us have been there with lots of trial-and-error, so it's just my 2-cents!

 

[benjammn]

Agreed on the pan. Since not putting in a pan above the smoke box, temps have been better. I know now that it has to do with the factory location of the thermocouple and the coolness of the pan causing false temps.

 

[DivotMaker]

Plus, having the liquid right next to the smoke box will keep it heated to the boiling point, so more moisture is produced.