First. Smoke. Ever.

Discussion in 'Pork' started by tamathumper, Jul 21, 2013.

  1. tamathumper

    tamathumper Newbie

    Well, I broke in the MES 30 yesterday.  (First off, I'm proud of myself for using an acronym, but you guys have a LOT of acronyms!  Almost as many as the IT industry.)

    St. Louis ribs with dry rub and my wife's summathissummathat sauce with apricot preserves in it.

    I realized I had done too much reading when just about every fact had been counter-argued or debated.  Vent open?  Vent closed?  Little chips?  Lots of chips?

    So, I finally settled on a 3-2-1 and aimed for TBS with the vent open, even though MasterBuilt calls for having it closed unless doing fish or jerky.  I added Sam Adams Summer Ale during the foil period, and I closed the vent for the last hour just because the ribs looked dry after the first three hours.

    All I can say is the ribs were the absolute best I have ever had.  Ever.  Just outstanding!

  2. lancer

    lancer Smoking Fanatic

    Congrats on the successful maiden voyage.

  3. pgsmoker64

    pgsmoker64 Master of the Pit Group Lead OTBS Member

    MMMM....they certainly look porkalicious!

    Nice job!

  4. Looks real good
  5. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    Welcome to your new addiction
  6. tamathumper

    tamathumper Newbie

    Thanks everyone.  As a bonus, the garage smells great. :D

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