First spares on the new MES 30"

[ryanhoelzer]

This is my first rack of spares with the MES 30". They're 3.99 lb Smithfields from Wal-Mart at $2.18/lb, $8.70.

I used Durkee Chicken & Rib Rub and spritzed with apple juice every hour. I wanted to experiment with a longer cooking time (8 hours), and trying to keep them moist. I lost close to 100 degrees every time I opened the smoker but it was back to 220 in 10-15 minutes. It's down to about 29 today outside.

Here's a pic just going on the smoker. Note my custom curved rack to make a full rack fit in the 30" smoker.

Here's one after an hour.

After 5 hours

After 8 hours

　
I pulled them off at 8 hrs and sliced a couple and they were pretty good but I decided I wanted to try and get them a little more done. I didn't check the temp with the probe, just going by looks and it didn't seem like the fat had rendered down as much as I like. I ended up putting them back on for another hour and was happy with the results. I think next time I'll only spritz every 1.5 or 2 hrs.

 

[ryanhoelzer]

Wow, I hate that I can't edit my own thread subject to add "with QView" or delete the thread and repost to add it..

 

[etcher1]

That's a good look'in job on your first rack of spare.

 

[orlandosmoking]

Nice lookin' rack! Where did you aquire the curved rack? Looks like a good alternative to cutting the racks in half.

don

 

[ryanhoelzer]

I just took an old round rack I had from something else and bent a curve in it.. I think I'm going to look for something a little wider that will be a little taller. It's still a little tight. My other thought was to get a wider rack and put it in at an angle to gain space.

 

[werdwolf]

Looks good! If I read correctly about 9 hours and not as done as you might have'd liked.

I do a 3 - 1.5- .5 method at 230 in my MES. almost falling off the bone tender.

Keep trying and adjust to how you like.

 

[beer-b-q]

Great looking ribs...

 

[deltadude]

Nice pics ryanhoelzer and congrats on your new MES.

The curved rack thingy may help smoke a whole rack without cutting, but it seems like a problem if you intend to foil the ribs in the cooking process. Of course there is a wide variety of opinions here at SMF on foil or not foil ribs. But most do foil. A lot of WSM owners form their rib racks into a half roll and tie with butcher string, or skewer. You can still foil the roll.

 

[st barnard]

Good looking ribs. Got a slab ready for in the morning.

 

[ryanhoelzer]

That's an interesting idea. I was actually going to try 3-2-1 on these but realized I didn't have enough foil.

My thought on that was if the foil is wrapped very tight, which it would probably have to be to curve them, the whole idea of steaming might not work as well. Probably fine but maybe not as consistent..

I think I might try the curved method and use 2 foil pans, 1 upside down on top for a lid for the foiled part. Should make a nice steamer.