I just took delivery of a new SMO25 a week ago and fired it up for the first time Sunday with some Pork Loin Back Ribs from Sam's. They came 3 to a vacuum pack with one pack weighing 6.97 lbs and the other 6.46 lbs. I used 2/3 CS Rib Rub and 1/3 CS Chicken Rub. Wife doesn't like a lot of smoke flavor so I put 1 piece of apple at 225 for 4 hours. I didn't open the door until I hit 4 hours. I was one happy man with the meat pulling away from the bones.
Things I learned on my first time out.
- One piece of apple gave them a slight smoky flavor and I'd do it again.
- I put 4 slabs in the rib rack at the top and 2 slabs on the bottom rack with the rib bones down thinking the top juices would drip down. I'd do all this the same the next time but I'd pay more attention to the size and amount of meat in each slab and place the largest 2 slabs on the bottom rack. I only noticed a slight variation in the bottom slabs cooking more and by putting the larger on the bottom things would equal out.
- The meat fell off the bone and was very moist but I'd check them at 3 1/2 hours the next time to see where the moisture level is. I think there is more to be had.
On to brisket next weekend.
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