PICS - First ribs in new SM025

Remember the toothpick!

That looks real nice.

They sure seem to be cooking fast.
The beef are already at 190.
I turned down the temp to 200*.

Your temp probe could be too close to a bone. Run a toothpick through it like MaxQue suggests. If it slides in and out easily, they're ready. If not smoke longer.

Still a little resistance, I took the pork off the rack and added the extra shelf and laid them on the shelves.

Going to add some sauce and give them another 45 or so and then FTC.

Those look fantastic. I'm headed to the freezer to take out a rack of ribs...that's gonna be my next cook.

Ribs are pulled and are FTCing until dinner.
One question. Will they FTC for two hours or will I need to do something else?

They should FTC for a couple hours. To extend holding time, place the FT'd ribs into a warm or hot cooler(hot water into the cooler for 15-20 minutes. Dump and dry. Cooler will be warm).

At this point, don't open the cooler and let the ribs sit as they are. Should be OK.

Let us know how they turn out. They look delicious. Judging by your first post, the baby backs took about 3:45-4 hrs. Not unusual.

Great pics and great job.

Looks really good.

Just pulled the foiled ribs out of the cooler and into the oven at 150 to keep them warm.

Plan on eating in about a half hour so I'll post more pics when I cut em up..

They stay pretty hot for you doing the FTC?

Yep, they were still pretty warm.
They prob could have used a little longer.
Just a little longer as they had a little too much tug for my taste.

Beef on right, two pork on left

Those beef ribs look pretty lean. Good selection as well as good cooking technique I imagine. A little fine tuning and the baby backs will be just as you like them.

Good job. Hope you took good notes?

great job!!!