PORK SPARE RIBS IN mes 40" HELP in a couple weeks

[hoity toit]

Hey guys, I have a cookoff coming up in a couple of weeks and have  always use my stick burner offset smoker, but this time they say we can use electric MES or the propane smoker. I have not done much in the way of spare ribs in my MES 40, so if you would please throw me some information out there to guide me in the right direction. I am thinking 3-1/2 4 hrs @250 using hickory for 2 hours or so., then wrap for an hour and let rest. I want them done but not rubbery. I do pull the membrane off prior to rubbing. I generally use either SPOG or mustard with big pepper. Thanks for your input in advance. All info is appreciated.

Dexter AKA Hoity Toit

 

[bdskelly]

 
Hey guys, I have a cookoff coming up in a couple of weeks and have  always use my stick burner offset smoker, but this time they say we can use electric MES or the propane smoker. I have not done much in the way of spare ribs in my MES 40, so if you would please throw me some information out there to guide me in the right direction. I am thinking 3-1/2 4 hrs @250 using hickory for 2 hours or so., then wrap for an hour and let rest. I want them done but not rubbery. I do pull the membrane off prior to rubbing. I generally use either SPOG or mustard with big pepper. Thanks for your input in advance. All info is appreciated.

Dexter AKA Hoity Toit

Dexter. I just did 2 rack of St. Louis today on my MES.

At 225 3 hours on the grate. 2 hours in foil and one hour back on the grate.  Hickory pellets.  I dust them with "Simply Unique" from the father and son team up in Allen TX.  Good luck!  Wish I was going to the event. b

 

[hoity toit]

Thanks, I appreciate it..!

 

[hoity toit]

 
Dexter. I just did 2 rack of St. Louis today on my MES.

At 225 3 hours on the grate. 2 hours in foil and one hour back on the grate.  Hickory pellets.  I dust them with "Simply Unique" from the father and son team up in Allen TX.  Good luck!  Wish I was going to the event. b

I just ordered some of the dust from them, we will see how it does. Thanks.

 

[bdskelly]

 
I just ordered some of the dust from them, we will see how it does. Thanks.

I hope you like it.  I add extra course ground pepper.

I first began using their "Bovine Dust" on my briskets.  It's fantastic.  Better than I can make.  b

 

[chef jimmyj]

Dexter, with the timing you are looking at, don't start the smoke clock until the grate temp is 250°. They will be in a little while, 30 minutes or so while the temp recovers. This should get them where you want them at 2-1 to 2 in foil, test for doneness, then rest them...JJ

 

[hoity toit]

 
Dexter, with the timing you are looking at, don't start the smoke clock until the grate temp is 250°. They will be in a little while, 30 minutes or so while the temp recovers. This should get them where you want them at 2-1 to 2 in foil, test for doneness, then rest them...JJ

I had forgot about heat recover time,,,thanks,so perhaps 2.5hr@250 w smoke, foil for 1.5hr, then back on the rack for an hour to firm up? then rest and slice for judging.

I have done lots of ribs in the offset smoke, just never in the MES. I dont want to be opening the door to check on it as I know it loses heat.