first time ribs

If you try the FIND at page top,you will get several threads from over the years.

That should save you the trouble.

If anything the CS will cook too moist and lots of folks open the door some to let moisture out.

I think a lot of the dryness may be due to poor quality ribs but can't say for sure.

The last three batches of ribs I've done have been better quality than your average IBP unnamed stuff and they have been excellent.

Note that it has been claimed here (and I was one of the claimants) that Wallyworld meat sometimes isn't the best so I don't buy there anymore (unless it is obviously high quality) As one Wally meat man once told me, "the briskets in the case are only slightly better quality than dog meat." (but he may have been slightly sarcastic)

quote:

Originally posted by Qnorth:
I think a lot of the dryness may be due to poor quality ribs
As one Wally meat man once told me, "the briskets in the case are only slightly better quality than dog meat." (but he may have been slightly sarcastic)

NO!! He was not being sarcastic. And the ribs I have purchased there are not much better.

Back on topic...

Absolutely no need for a water pan. Tom is correct!

My ribs turn out great. Occasionally I will open the door to release moisture but that's certainly not the norm.

Read Smokin's Ribs 101 and you'll do fine!

ok i did the ribs following the book that came with the smoker cooked 230 for 3 1/2 hours foiled and sauced then cooked an additional hour and they turned out great. First time i have ever run out of ribs.

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You mention a water pan,so there is no need to foil.

Got rid of that step.

Next step will be junk the foil and let the cooker work.

DM,

Just wanted to jump in to add my 2 cents; I too only recently purchased a model-50. My first time smoking I did 3 racks of baby backs. I smoked them exactly according to the recipe in the CS cookbook that comes with your purchase. They were dry rubbed and in the fridge overnight, then cooked for 3.5hrs. I brought them out, slathered them with my favorite sauce, foil wrapped them and put them in the oven on 150* to keep warm while getting the rest of dinner together. They were THE BEST RIBS I EVER COOKED - EVER!

I've since done ribs twice, exactly the same method, and they have come out perfectly both times. I believe the thing that makes or breaks is the ribs themselves; I only use fresh butchered ribs.

It sounds like your experience was very similar to my first few batches. Great!

Gotta love Cookshack!

Cheers!