what do I do if...

What a great post. Thanks.

I've tried to tell people to always keep notes, how else will you know how to repeat your successes or learn from your bad experiences. Keep a log.

Couple of things I would add.

The actual weight of each rack (the difference in two racks can make cooking them all difficult). If one is 1/2pound more than the other, the time will be different by at least 30 min.

Temp at insertion.

Do you put them in at room temp or cold? Will affect the internal meat temp and how long it takes the smoke. I've always believe the posts about the meat won't absorb more smoke after 140, so I put mine in cold to accept more smoke.

type of Wood can affect the bitterness.
Hickory/Mesquite are stronger than the fruitwoods.

Cooking longer will not reduce the bitterness. Once it's bitter, it's bitter. Just try to cover it with sauce.

Once it's dry it's dry. Cut off the dry parts and learn the lesson.

Two things.

I'll add some of your comments to the Ribs101 post, so people will think about these ideas and I'll probably add some parts to the logs for people who are using them.

Thanks for the great info, always good seeing us trying to learn our lessons.



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Smokin Okie
It's done when it's done
Cookshack BBQ Guide Page

Couple of questions from an experienced smoker, but brand new with a Mod50: What temp are you cooking at? Have you been successful at 5 hours cooking time with this small a spare?

quote:

First, here is some background: I have a Mod50 smoker, am cooking 2 and 1/4 up baby back ribs, no rub, membrane off, no marinade or basting, apple wood chunks, cooking time about 5 hours. In other words, just about as easy as you can do it.
[/QB]

Hi, Mike.

I always set the thermostat to 225F, but notice that temperatures swing between 200 and 230, with the average temp. below 225. Actually, I think the 5 hours is a bit long (is this your guess too?) and I need to bump the temps up a bit since the ribs can get just a little dryed out before they get tender.

Now a couple questions for you: Do you consider the 2and1/4 a small rack? Are the spare ribs a bit thicker and require a longer cooking time?

Hi Pete,

225F works for me. M50 on maiden cook as I type. 3 slabs of spares..2lbs 6 oz each. Funny thing, they were still much too long to hang, so had to cut them and hung 6 halves. For first outing I did them as per Cookshack...seasoned with their Rib Rub last night. Used 4 oz of hickory (probably too much), pushed toward the front of the wood box, and one piece of charcoal for smoke ring. Going to go for 3 hours and see what happens.

Yes, I consider 2 1/4 (after trimming) a small slab. Much prefer them that size to the larger 4lb +/- slabs that are now being sold at Sams, etc.

Smoked a lot of ribs at 200, 225, 250, 275, etc. Never did I have to go 5 hours. Not sure how to keep them from drying out over that long of a cook...basting???

Three hours usually worked fine for in a Klose offset, burning wood.

Wasn't a pro...maintained from 225-275 and was happy with that.

Wonder if 3 hours is going to do it in a Cookshack. We do not like ribs falling off the bone, nor overly tender. Personal preference.

Best, Mike

quote:

Originally posted by Pete:
[qb]Hi, Mike.

I always set the thermostat to 225F, but notice that temperatures swing between 200 and 230, with the average temp. below 225. Actually, I think the 5 hours is a bit long (is this your guess too?) and I need to bump the temps up a bit since the ribs can get just a little dryed out before they get tender.

Now a couple questions for you: Do you consider the 2and1/4 a small rack? Are the spare ribs a bit thicker and require a longer cooking time?[/qb]

Hey, Mike.

How is the cooking going? You mentioned you have a lot of experience with other smokers, but new to the Cookshack. Well, you will find that you can cook much longer without drying the meats out. It really holds the moisture in well. And I would guess that 3 hours won't be enough for the spares. Perhaps 4 hours would be closer. And try not to open the door too often, since people on the forum suggest that it adds a ton of time for cooking.

Good luck!

I also used to use only woodburners (hence, the name)... and I find that the low temp control and moisture of the SMokette allows a longer cook. Baby backs about 3-4 hrs and spares 5 hrs. As a result of the Smokette, I've tried to keep my wood-fueled forays at lower temps as well... and go longer.

Gents, would agree. The lack of convection in the M50 is a pleasant surprise, after experience with offset smoking, direct and indirect cooking, etc.

Cooked 3 x 2-1/4 slabs (cut in half) St. Louis cut and trimmed spares at 225. Checked at 3 hours and they were not nearly done. Our test is to tear them. If they don't readily tear, they aren't quite done. We do not like them falling off the bone.

Checked again at 3.5 hours and took them off at just under 4 hours. While most were not quite easily tearable, they were done, quite juicy and tender (toothsome), with the exception of the spare halves toward the back of the unit. These two halves were too easily removed from the bone.

This tells me several things...

The unit holds moisture in the meat far superior to offset cooking.

My unit has hot spots and I will need to "map" it with oven thermometers, not only from top to bottom, but from front to back.

This is not only more easily done with a conventional offset, but "tuning" can be done in some instances to help even the temp variances from front to back and top to bottom. Can tuning be accomplished with a Cookshack?

If not, then variances are going to have to become allowed for in some manner beause you can't keep opening the door to rotate the meat.

Have others had experience with tuning, or rotating meat, or with hot spots in the Cookshack?

This is not a knock on the product, which I know I'm going to love because I'm convinced that a neophyte can turn out a good end product with one of these units just by following the instruction book. Quite an accomplishment compared with offset smoking.

My thoughts are on how to turn out a "superior" product...consistantly, without opening the box to check the ribs.

Not concerned with brisket nor butts, because I can drop multiple probes (Polder) and get consistantly superior results by cooking to specific internal temps.

Ironically, what I found easiest to gauge with offset was ribs...when they tore just so, that was it. If not, check back in 15 mins, rotate them to hot spots as necessary, etc. Ribs may be the most difficult Q to make in a Cookshack.

Your thoughts?

quote:

Originally posted by woodburner:
[qb]I also used to use only woodburners (hence, the name)... and I find that the low temp control and moisture of the SMokette allows a longer cook. Baby backs about 3-4 hrs and spares 5 hrs. As a result of the Smokette, I've tried to keep my wood-fueled forays at lower temps as well... and go longer.[/qb]