jaybob
New member
Long time lurker... first time poster.
First off, I want to thank everyone on this forum for your altruistic nature.
The Smoke
Meat: 3.27 lbs of Pork Back Ribs
Removed membrane, rubbed lightly with yellow mustard and heavy on the Jack Stack BBQ Meat & Poultry rub. Wrapped in foil and let sit over night.
Put in Model #1 the next day around 1:00 pm with 2oz of Hickory dowel (split with flat side down) at 225.
I went ahead and stuck a probe (Maverick 732) in a thick part of the meat just to be geeky on my first smoke and let the other probe hang down the middle between the ribs and under the rack.
I was a little concerned about using a store bought rub, although my wife and I (living in Kansas City) love Jack Stack BBQ and their steaks, ribs, and rubs (although we prefer Gates BBQ for their sliced ham and turkey), but I put the rub on pretty heavy and was concerned it might turn out too salty.
We like our ribs dry and just dipping in BBQ so I didn't open the smoker at all until I was ready to pull them out.
The meat probe read 145 right at 2.5 hours. Left in until 4 hours and temperature on probe read 173... I think. Was so excited not sure I recall exactly. But pulled them out right at 4 hours.
Overall my wife and thought they were amazing! They weren't "fall off the bone" but that's not always been my qualifier anyway. My wife is a huge rib fan and she said they were the best she's ever had. (and of course she's always right :0).
Loved the strong hickory flavor and the rub didn't turn out too salty at all. Although they didn't fall off the bone, they were really juicy!
Honestly I can't imagine getting a better flavor from a gas or charcoal smoker. Or at least I don't have anything to compare it to. I just stay that because a couple friends are competition Q'ers and razzed me a little for getting an electric smoker. But man, for the flavor, juiciness, I'm a believer! Plus, I opened the smoker twice; to put them in and pull them out.
Next on my list is a whole chicken and then some pork loin. I also have a few chunks of Apple wood I purchased from a local BBQ store so might try that on some poultry, but I'll likely try everything with hickory first for comparison.
Thanks to everyone on this forum who's posted your experience, I used a little bit of everyone's advice for this first outing.
First off, I want to thank everyone on this forum for your altruistic nature.
The Smoke
Meat: 3.27 lbs of Pork Back Ribs
Removed membrane, rubbed lightly with yellow mustard and heavy on the Jack Stack BBQ Meat & Poultry rub. Wrapped in foil and let sit over night.
Put in Model #1 the next day around 1:00 pm with 2oz of Hickory dowel (split with flat side down) at 225.
I went ahead and stuck a probe (Maverick 732) in a thick part of the meat just to be geeky on my first smoke and let the other probe hang down the middle between the ribs and under the rack.
I was a little concerned about using a store bought rub, although my wife and I (living in Kansas City) love Jack Stack BBQ and their steaks, ribs, and rubs (although we prefer Gates BBQ for their sliced ham and turkey), but I put the rub on pretty heavy and was concerned it might turn out too salty.
We like our ribs dry and just dipping in BBQ so I didn't open the smoker at all until I was ready to pull them out.
The meat probe read 145 right at 2.5 hours. Left in until 4 hours and temperature on probe read 173... I think. Was so excited not sure I recall exactly. But pulled them out right at 4 hours.
Overall my wife and thought they were amazing! They weren't "fall off the bone" but that's not always been my qualifier anyway. My wife is a huge rib fan and she said they were the best she's ever had. (and of course she's always right :0).
Loved the strong hickory flavor and the rub didn't turn out too salty at all. Although they didn't fall off the bone, they were really juicy!
Honestly I can't imagine getting a better flavor from a gas or charcoal smoker. Or at least I don't have anything to compare it to. I just stay that because a couple friends are competition Q'ers and razzed me a little for getting an electric smoker. But man, for the flavor, juiciness, I'm a believer! Plus, I opened the smoker twice; to put them in and pull them out.
Next on my list is a whole chicken and then some pork loin. I also have a few chunks of Apple wood I purchased from a local BBQ store so might try that on some poultry, but I'll likely try everything with hickory first for comparison.
Thanks to everyone on this forum who's posted your experience, I used a little bit of everyone's advice for this first outing.