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  1. theotheragentm

    Baby Back Ribs. Second Attempt

    Yeah moisture doesn't escape. That's also my problem with getting a crispy outside. I may try to toss some rub on and cook on low heat on the BBQ at the end.
  2. theotheragentm

    Baby Back Ribs. Second Attempt

    I never used a true 3-2-1 process as you see my time is shorter there and I didn't use foil. I think eliminating the last spray might help out quite a bit with the firmness. As far as flavor goes, I did rub the night before, so it had a good 24 hours before I started smoking. Just add more of...
  3. theotheragentm

    Baby Back Ribs. Second Attempt

    Well, after my first attempt, I decided to smoke some more ribs. My cook time was 5 hours, spraying every hour and a half or so. I wasn't paying that much attention unfortunately, because I had guests over and Rock Band was calling. The ribs came out very juicy this time, falling off the bone...
  4. theotheragentm

    Baby Back Ribs. One Chance. Newbie.

    Unfortunately, I will have to say it didn't happen this time. Taking pictures of my food isn't second nature...yet.
  5. theotheragentm

    Stacking Meat

    I figured as much. Thanks for the replies. I'm only two weeks into smoking and it's already time to upgrade!
  6. theotheragentm

    Stacking Meat

    I'm sure this is a question that is pertinent to all types of smokers, but can you stack meats or does it have to be open air? I would assume you would prefer open air to get smoke contact and such, but is is absolutely necessary? Just curious as I am new to smoking. Can meat be stacked or...
  7. theotheragentm

    Baby Back Ribs. One Chance. Newbie.

    Thanks, everyone, for your help. The ribs went decently well, especially for my first try. Everyone liked them, but I know there is room for improvement. I may have an incorrect thermometer reading, because my temperature would not climb above 225F. Also, my ribs were done in 4.5 hours. Do they...
  8. theotheragentm

    Baby Back Ribs. One Chance. Newbie.

    Is the thermometer wrong because of the location or the type? I actually installed my own bimetal thermometer. My company has these units that are used for industrial applications are accurate to within a couple percentage points.
  9. theotheragentm

    Baby Back Ribs. One Chance. Newbie.

    Are you guys using sealed units? The Old Smokey is a sealed unit. I put the lid on and don't open it. Do the instructions still stand? I'm getting super excited. I definitely will need more practice, but I put myself into a corner, making my first run with ribs for a party. I guess the worst...
  10. theotheragentm

    Baby Back Ribs. One Chance. Newbie.

    Thanks for the replies, guys. I'm way new to this, so I need some help with definitions. I can get my electric smoker up to 250 no problem, so 3-2-1 is the I want to go it looks like. Can someone point me to more information on the 3-2-1 method? Spritzing? What I am spritzing and with what...
  11. theotheragentm

    Baby Back Ribs. One Chance. Newbie.

    Hello, everyone. I bought an Old Smokey Electric Smoker after much prodding from my friend. I really just got the unit and I've only done one smoke on some boneless chicken. That went just okay. Some were really tender. Others I dried out. I think the problem was that my meat was so thin. Now to...
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