After reading many of the posts on this board for the past six months and after attending the recent barbeque competition here in seattle and talking with Jim Minion, I decided to purchase a electric smoker. I loaded up some hickory into the smoke box and let it run for six hours to eliminate the new appliance smell. I was going to purchase some ribs and put a rub on them than wait until tomorrow to smoke my first piece of meat. I couldn't wait that long, so we put the pork rub on some pork ribs and fired up the smoker with two ounces of alder wood.
After about 6.5 hours I pulled the ribs when they reached an internal temp of 180 degrees. I know most of the top guys suggest wait until it reaches 190 degrees, but we were aching to pile into those ribs. The were tender but not pull apart tender. Next time, I'll wait until they reach pull apart tender. I don't like any of the commercial barbeque sauces in the grocery stores, but trader joes kansas city style barbeque sauce is outstanding. Me and another person just finished five pounds of those pork ribs, they are gone. I have learned so much from you guys and smokingokie. It's scary to think how good those ribs would be with a overnight marinade and allowed to cook until tender enough to pull apart with minimal effort. Next up, the big bad brisket!!
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