First Smoke

Foshizzle, That makes ribs sound too easy. I was planning to try ribs for the first time this w/e.

What(if anything) would you do different next time?

What type ribs did you cook?(BB or spares) How did the texture of the meat turn out? (falling off bone, slight tug, or chewy) BTW, some of the better tasting ribs I've tried were a lil chewy, although the best I've had were very tender.

Thx

Hi redoakNC,
Yes it was easy, the ribs are from Sam's, they are big, package was three ribs combined wieght 13.4 pounds. Already tossed the package and forgot what they are called.

Meat was tender-chewey-moist, a few spots of bark on the fresh was dry.

The left overs where all good. Re-heated for 45 minutes at 350 in the oven. .375-.5 bone exposed. No dry spots rehydrated perfect, we all agreed the best ever.

I'm sure you will have the same or better results. I never made ribs this good on a propane water smoker/grill.

Next time I'll not eat right out of the smoker, wrap them and let them rest first. Hope this helps

They would be Sam's 3 pack of spares.

Often IBP.

Congrats,

ALWAYS love those "best i ever had posts"

Now just imagine all the other stuff and how it WILL get better

Question:

In your post, what is the difference between 'smoker' temp and the 'air' temp? Can't figure that out. (but maybe it's just me)

Is it the difference between the 020 control readout and some other measurement you applied? If so, how did you measure the temp?

Qnorth, I dropped a taylor probe down through the hole on the top, suspended just above the ribs. Found on the forum about all ovens being different and check if the temperature on the controller is the actual temperature of the oven.

It is nice to see the probe and the controller agree. Did it to get a baseline. Alot of words to say you nailed it.