WHAT IS THE BEST COOKING METHOD FOR BABBY BACKS ON A FEC100 I HAVE MY OWN RUB BUT NEED HELP STARTING. THINGS SUCH AS COOKING TEMP AND TIME.
ALSO ANY OTHER HINTS I HAVE NEVER USED THIS SMOKER THIS WILL BE THE FIRST TIME.
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The best bet would be go to the FIND at page top,input your product and search just the FEC forums.
If you need general info about pork ribs,the specific forum and Smokin' Okie's Ribs 101 are excellent.
You will get suggestions from top cooks on their FEC s,as there won't be a "best" method.
If you need general info about pork ribs,the specific forum and Smokin' Okie's Ribs 101 are excellent.
You will get suggestions from top cooks on their FEC s,as there won't be a "best" method.
THANK'S TOM
Yessir
There are three separate parts of the FE forum.
The "owners forum" will be general info about the smoker. Note what type you have and what type they are talking about (IQ4 vs other styles)
The "open forum" will have lots of techniques. This is where I'd do a search for ribs (start a 3 hours @ 275 and see how that works)
The "comp forum" is just that a forum for competition teams.
Welccome and congrats!
The "owners forum" will be general info about the smoker. Note what type you have and what type they are talking about (IQ4 vs other styles)
The "open forum" will have lots of techniques. This is where I'd do a search for ribs (start a 3 hours @ 275 and see how that works)
The "comp forum" is just that a forum for competition teams.
Welccome and congrats!
I have good luck cooking at 260°, for 3.5-4 hours.
Spares are cooked at 220°, for 5-6.5 hours, depending on size.
Spares are cooked at 220°, for 5-6.5 hours, depending on size.
I once cooked a slab of baby backs in an hour! The were burned to a crisp and they sucked - but it was only an hour. 
I think Smomin' is on track. I did some searches a couple weeks ago and found Fast Eddy has alot of FEC owners cooking at 275 for ribs.
But what does Eddy know, he just engineered the thing and has won some comps. Just kidding, 275 worked great for me!
But what does Eddy know, he just engineered the thing and has won some comps. Just kidding, 275 worked great for me!
Yes,but is Eddy cooking loinbacks,or St. Louis spares?
Yes,he has his own overall technique,from start to finish that he likes 275º.
Yes,he has his own overall technique,from start to finish that he likes 275º.
It's what he teaches in the class. And it works for me.
I say give it a try at 275, start a 3 for BB. Keep in MIND, that BB have a wide range of sizes. If they're 2 and downs, they'll be different from 3+ loin backs.
For new users, keep great notes and you'll get it down very fast with the FE.
I say give it a try at 275, start a 3 for BB. Keep in MIND, that BB have a wide range of sizes. If they're 2 and downs, they'll be different from 3+ loin backs.
For new users, keep great notes and you'll get it down very fast with the FE.