First Smoke With Amerique

Well sounds like a decent start. I always tell fellas to do a pork butt, it's got so much fat it'll get a nice start to the patina you want in your smoker. YOU WILL have a great time using the AQ. Best of luck.

Thanks Mike! The Girlfriend asked for ribs so i had to comply lol. However, the next cook will be PB for sure.

I will Post pics, barring disaster.... actually especially if there is a disaster!

When you get towards the end of your smoke, run a toothpick through the meat in several spots. If it doesn't run through like a hot knife through butter, let it cook some more. If it does, eat them.

Thanks Pags!

I didn't see the weight? You gave a time and temp but I'm concerned if you just go the time then straight to hold they may or may not be done.

Until you've done it a lot, you just can't guess on time.

Do you know how much each rack weighed?

I would use a doneness test, like Pags suggest (my toothpick test) to see if they're done at the time it goes to hold

Next time try 276 for 3 hours then check and FTC if close. I'm done with low and slow on ribs IMHO !

My experience with the Amerique was that 250 works well for ribs. They would finish in the same amount of time compared to cooking at 275 in a FEC100. Maybe the increased moisture of the AQ is the reason why.

quote:

Originally posted by MaxQ:
My experience with the Amerique was that 250 works well for ribs. They would finish in the same amount of time compared to cooking at 275 in a FEC100. Maybe the increased moisture of the AQ is the reason why.

I do have a FEC 100 so thanks for the clarification MaxQ!

Thanks Smokin! I plan on buying a food scale that can handle the weight of the ribs. as these three came in a package together i only had the total weight and not the individual weight. The 3 racks were all slightly different sizes. the ribs all came out great but im sure i can improve. the smallest rack was a little overdone, and of the two larger racks one was perfect and the other could have used a little time maybe. but overall i was very impressed by the quality that came out of the AQ. I cooked them for 5 hours at 225. i used the toothpick test to test done-ness and they all seemed ready to me! I kept a cook journal as well. Did i read correctly that you start the ribs meat side down?

quote:

Originally posted by SmokinOkie:
I didn't see the weight? You gave a time and temp but I'm concerned if you just go the time then straight to hold they may or may not be done.

Until you've done it a lot, you just can't guess on time.

Do you know how much each rack weighed?

I would use a doneness test, like Pags suggest (my toothpick test) to see if they're done at the time it goes to hold

Heres 2 of the three racks (the third is in the fridge awaiting consumption by me)

I just finished the first bb backs in the Amerique. They were 2.31# and 2.28# each. I bought them before I read on the forum that 3# are ideal. Smoked them for 3 hours at 250* and checked with toothpick. They weren't quite ready. Checked again in another 30 minutes and they were done. Took them out, wrapped them in foil and put back in for 30 more minutes. Didn't add any liquids or sauce. They were moist, tender and just the right amount of smoke flavor. The night before we put rub on them in the fridge. Used one 2&1/2 ounce chunk of hickory. I've done St. Louis cut the same way but they took an about one hour longer.
Using the Cookshack smoker makes it easy to get excellent results. Everybody loved the bb backs!

Way to go.