First try with baby backs in our new MES40. Okay results. Qview

Discussion in 'Pork' started by grillathrilla, Oct 1, 2011.

  1. I chose what I thought was were tender racks - they both easily passed the "limp" test and the color looked good. I followed Jeff's 2-2-1 method, two hours on the rack, two hours in foil with apple juice, and one hour back on the rack with no foil (at 225*, top two racks in the MES40.)

    I used a dry rub (one with a mustard slather, one without) and let them sit in the fridge overnight and used apple chips for smoke when cooking.

    At the five hour mark, I did notice the meat pulling back from the bones, but it wasn't to the extent of other pictures I've noticed, so I left them in for another 1/2 hour which didn't seem to make much of a difference in the exposed bones.

    Took them out of the smoker and let them sit for about 1/2 hour before I cut off three ribs from each rack. One rack seemed quite a bit dryer than the other, but it separated easily from the bone. Maybe the interior ribs will be juicier, I hope so. I hoped for better results as in way juicy and tender, so I'm a little bit disappointed.

    I'll eat more tonight :grilling_smilie:

    [​IMG]

    [​IMG]

    [​IMG]

    [​IMG]

    [​IMG]

    -------------------------------------------------------------------------------

    John
    MES40, Weber Q, other stuff
     
    Last edited: Oct 2, 2011
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    They sure look good!
     
  3. Thanks Al! They do look good, don't they!

    Last night I had four more ribs from the rack that's a little dryer, and the interior ribs were about the same as the ones I cut off the end - a tad on the dry side.
     
  4. billyj571

    billyj571 Smoking Fanatic

    They sure look awesome from here ....
     
  5. grampyskids

    grampyskids Meat Mopper SMF Premier Member

    Questions: 1. have you put a 12x12 tile above the heating unit to avoid hot spots.

                     2. Do you use your water pan?
     
  6. No, no tile.  What kind would I use - a ceramic floor tile?

    So far I have just dry-smoked, I would like to try water in the pan (or water/apple juice) next.  I'm new at this smoking stuff, so there is a lot to learn.
     
  7. uhmgood

    uhmgood Smoke Blower

    hey grilla , i have a MES30 i've been cooking on for almost a year now . i cook ribs at 225 but i like the 3-2-1 method and i stopped using the water pan (didn't seem to make a difference ) i still use it on long smokes like brisket and butts and i don't use a tile. i'd say just keep playing with your times a little , and ya know , sometime its just the meat
     
  8. Do you normally cook on the top racks, or not?

    --------------------------

    John

    MES40, WeberQ, other stuff
     
  9. billyj571

    billyj571 Smoking Fanatic


    Whats with the tile please explain ?
     
  10. uhmgood

    uhmgood Smoke Blower

    yeah , i cook on the top racks
     
  11. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    The top rack is gonna be a little hotter

    than the lowest rack

    I use the 2 middle racks and use a modified 3-2-1 method.

    I like to finish on the grill with low heat, for about 10 minutes or so, to dry up the outside.

    Your MES is probably running a little hot.

    Check the temp on each rack, to see how accurate your MES is running.

    I set mine at 210° - 215° to maintain 225°

    Todd
     
  12. grampyskids

    grampyskids Meat Mopper SMF Premier Member

    The ceramic tile (99 cents at Home Depot) is used to disperse the heat thereby eliminatig the hot spot. Some people use the water pan and some don't. I use it just like it is utilized when baking bread to help harden the crust, I think it does the same for my meats. When I do BBR's, I use a 2 1/2; 1 1/2; 1 timing method. This has never failed for me.
     
  13. Thanks Todd.

    Previously, I hung an oven thermometer on the 2nd rack and it was fairly close (+-5-10*) to the MES indicated temp.  I think I need to keep playing around with different cook times and maybe vary the temperature some.  My objective is killer ribs that are juicy, tender and almost fall off the bone.

    Since dear wife is off visiting for a few days with some girlfriends, I'm been eating on the ribs every night so I can buy another rack and smoke them.  I must say, so far I'm not tired of eating ribs every night [​IMG] !
     

Share This Page