- Jan 6, 2010
- 19
- 10
Hi guys, well I'm 3 smokes into my first smoker. Have got myself a vertical gas job and I am smoking ribs and wings and so far have been having mixed results so looking for some help.
I'm just using a simple rub at the moment while I get my technique right
1. The first smoke I did was average. The top rack of ribs was too dry but the rack below it was great. I figured this was because the smoke probably running hotter at the top. I cooked for about 4 hours until the meat came off nice and easily at the end (but it only did on the lower rack of ribs)
2. Due to the experience the first time I put the ribs on the 2nd and 3rd shelves (there are only 3 shelves in my smoker) and the cooking consistency was much better and the flavour was good but the meat wasnt as tender. I was having trouble keeping the temps below 250 this time and still getting smoke so I figured that maybe it was cooking too hot. I cooked this time again for about 4 hours.
3. On the third run I played around with my placement of my smoke tin and got my temps to run at a consistent 200 with smoke for the length of the cook. I also changed my technique to use the 2-2-1 method as I really want that falling off the bone result. I also used apple juice at 1 hour intervals to keep the meat moist.
On all 3 cooks so far I also did not get any pull back of the ribs off the bone. Why do you guys think this is? do I need to cook for longer?
I'm not convinced my door thermometer is accurate so want to get a rack hanging one to make sure I know the temp more accurately. I guess I really need to work out if i am running too hot or cold and eliminate this as the problem?
The meat im getting is not that great quality so I am going to hunt down a better source. Getting baby back ribs here in Australia is proving hard and all I have been able to get so far a full size pig ribs.
I've attached a couple pics of the last cook. I forgot to take the photos before I put sauce on them.
One good thing is the wings I am doing are turning out great! I've been smoking them, taking off after about 2 hours and covering, then just touching them up on the grill before serving and they are turning out great!
A pic of my smoker so you know what i've got
I'm just using a simple rub at the moment while I get my technique right
1. The first smoke I did was average. The top rack of ribs was too dry but the rack below it was great. I figured this was because the smoke probably running hotter at the top. I cooked for about 4 hours until the meat came off nice and easily at the end (but it only did on the lower rack of ribs)
2. Due to the experience the first time I put the ribs on the 2nd and 3rd shelves (there are only 3 shelves in my smoker) and the cooking consistency was much better and the flavour was good but the meat wasnt as tender. I was having trouble keeping the temps below 250 this time and still getting smoke so I figured that maybe it was cooking too hot. I cooked this time again for about 4 hours.
3. On the third run I played around with my placement of my smoke tin and got my temps to run at a consistent 200 with smoke for the length of the cook. I also changed my technique to use the 2-2-1 method as I really want that falling off the bone result. I also used apple juice at 1 hour intervals to keep the meat moist.
On all 3 cooks so far I also did not get any pull back of the ribs off the bone. Why do you guys think this is? do I need to cook for longer?
I'm not convinced my door thermometer is accurate so want to get a rack hanging one to make sure I know the temp more accurately. I guess I really need to work out if i am running too hot or cold and eliminate this as the problem?
The meat im getting is not that great quality so I am going to hunt down a better source. Getting baby back ribs here in Australia is proving hard and all I have been able to get so far a full size pig ribs.
I've attached a couple pics of the last cook. I forgot to take the photos before I put sauce on them.
One good thing is the wings I am doing are turning out great! I've been smoking them, taking off after about 2 hours and covering, then just touching them up on the grill before serving and they are turning out great!
A pic of my smoker so you know what i've got