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Posted: 6/25/2017 4:32:31 PM EDT
Coated with mustard than dry rub, wrapped in plastic overnight in the fridge.
Pulled them out for an hour before smoking at 250 degrees. I pulled the ribs at 190 degrees and the butt at 205 degrees. Once out I wrapped them in foil for 30 minutes. I used pecan wood. Honestly the ribs are mediocre, I should have pulled them at about 160-ish. They have a nice flavor but the bark is too tough in most spots. I need to up my mopping game to help keep them more tender on the outside.  Attached File Attached FileThe butt came out tender and falling apart, it was almost a pain to get it off the rack in one piece. Oddly enough, the bark on it is nearly perfect in texture and taste. The beer is a New Belgium Ale, Juicy Watermelon. I wanted to try something different from my typical summer shandy type brews. |
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Posted: 6/25/2017 5:00:00 PM EDT
[#1]
I think I see your problem....there's a metal element a the bottom of that "smoker" where a baffle or smoke box should be........I'm an ass I know.
0331/8152 |
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Posted: 6/25/2017 5:09:23 PM EDT
[#2]
Quote HistoryQuoted:
I think I see your problem....there's a metal element a the bottom of that "smoker" where a baffle or smoke box should be........I'm an ass I know. 0331/8152 |
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Posted: 6/25/2017 5:10:22 PM EDT
[#3]
I think they look fine.
I don't check temps on ribs, too hard to get a good reading IMO because of the bones. I smoke at around 250 degrees, and figure 3-4 hours for baby backs, 4-5 for St. Louis cut, and 5-6 for full spares depending on how thick the slabs are. They're good when the exterior kinda crackles and tears when bending the rack. Butt looks good too, although butt is a big, easy, forgiving piece of meat to cook. It'll almost always be good no matter what, especially if you're serving it as sammiches with sauce and slaw/pickles/whatever else. How is the New Belgium watermelon ale? I've been meaning to try it, but I had a bad experience with Shock Top lemon shandy, I've been scared to venture beyond like Belgian style wheat beers in that style. |
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Posted: 6/25/2017 5:11:44 PM EDT
[#4]
Quote HistoryQuoted:
Could be an issue. OP maybe try setting a baking sheet on the bottom rack so there is less radiant heat hitting the bottom pieces. Quote HistoryQuoted:
Quoted:
I think I see your problem....there's a metal element a the bottom of that "smoker" where a baffle or smoke box should be........I'm an ass I know. 0331/8152 |
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Posted: 6/25/2017 5:14:39 PM EDT
[#5]
That's an electric oven.
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Posted: 6/25/2017 5:18:45 PM EDT
[#6]
Quote HistoryQuoted:
That's an electric oven. |
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Posted: 6/25/2017 5:29:07 PM EDT
[#7]
Cook your ribs using the 3-2-1 method.
Virtually impossible to mess them up that way. |
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Posted: 6/25/2017 5:40:16 PM EDT
[#8]
Quote HistoryQuoted:
Cook your ribs using the 3-2-1 method. Virtually impossible to mess them up that way. |
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Posted: 6/25/2017 5:43:20 PM EDT
[#9]
Quote HistoryQuoted:
I think they look fine. I don't check temps on ribs, too hard to get a good reading IMO because of the bones. I smoke at around 250 degrees, and figure 3-4 hours for baby backs, 4-5 for St. Louis cut, and 5-6 for full spares depending on how thick the slabs are. They're good when the exterior kinda crackles and tears when bending the rack. Butt looks good too, although butt is a big, easy, forgiving piece of meat to cook. It'll almost always be good no matter what, especially if you're serving it as sammiches with sauce and slaw/pickles/whatever else. How is the New Belgium watermelon ale? I've been meaning to try it, but I had a bad experience with Shock Top lemon shandy, I've been scared to venture beyond like Belgian style wheat beers in that style. Not very good Underwhelming in flavor |
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Posted: 6/25/2017 5:43:46 PM EDT
[#10]
Quote HistoryQuoted:
Cook your ribs using the 3-2-1 method. Virtually impossible to mess them up that way. |
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Posted: 6/25/2017 5:48:02 PM EDT
[#11]
Quote HistoryQuoted:
Cook your ribs using the 3-2-1 method. Virtually impossible to mess them up that way. |
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Posted: 6/25/2017 5:52:06 PM EDT
[#12]
I usually do ribs for about 5 hours. Wrap in foil for the last 2 hours. They will stay tender and much more moist and the bark isn't so overwhelming on them.
And keep them out of direct heat. Any flames that lick up onto the meat will burn them. |
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Posted: 6/25/2017 6:02:14 PM EDT
[#13]
Quote HistoryQuoted:
<snip> How is the New Belgium watermelon ale? I've been meaning to try it, but I had a bad experience with Shock Top lemon shandy, I've been scared to venture beyond like Belgian style wheat beers in that style. |
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Posted: 6/25/2017 6:04:14 PM EDT
[#14]
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Posted: 6/25/2017 6:07:30 PM EDT
[#15]
You can save those ribs by steaming them for about ten minutes. That'll make the over done bark all supple and tender again.
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Posted: 6/25/2017 6:08:48 PM EDT
[#16]
Simple way to cook ribs is 3-2-1 method or 2-2-1 for baby back ribs.
3 hours in smoker at 225-250 2 hours wrapped tightly in foil with some apple juice or whatever is your preferred liquid 1 hour again in smoker with some sauce mopped on top. Very easy. Nothing wrong with electric smoker. But yeah keep heating element covered from juices and to protect food from hot spots. Also read about AMNPS. Very convenient in electro smokers |
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Posted: 6/25/2017 6:12:58 PM EDT
[#17]
Quote HistoryQuoted:
Could be an issue. OP maybe try setting a baking sheet on the bottom rack so there is less radiant heat hitting the bottom pieces. Quote HistoryQuoted:
Quoted:
I think I see your problem....there's a metal element a the bottom of that "smoker" where a baffle or smoke box should be........I'm an ass I know. 0331/8152 |
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Posted: 6/25/2017 6:15:02 PM EDT
[#18]
Water pan may reduce temperature to the point where electro smoker struggles to get up to even 225
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Posted: 6/25/2017 6:28:51 PM EDT
[#19]
3-2-1 on the ribs.
Add a water pan. Hold smoker temp at 225. |
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Posted: 6/25/2017 6:34:16 PM EDT
[#20]
Quote HistoryQuoted:
I think I see your problem....there's a metal element a the bottom of that "smoker" where a baffle or smoke box should be........I'm an ass I know. 0331/8152 |
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Posted: 6/25/2017 6:41:25 PM EDT
[#21]
I never use a thermometer on ribs. I go by aperance and how much they flex when picked up
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Posted: 6/25/2017 7:45:47 PM EDT
[#22]
Quote HistoryQuoted:
Quote HistoryQuoted:
Quoted:
That's an electric oven. 
I like it. |
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Posted: 6/25/2017 7:48:44 PM EDT
[#23]
Quote HistoryQuoted:
Not very good Underwhelming in flavor Quote HistoryQuoted:
Quoted:
I think they look fine. I don't check temps on ribs, too hard to get a good reading IMO because of the bones. I smoke at around 250 degrees, and figure 3-4 hours for baby backs, 4-5 for St. Louis cut, and 5-6 for full spares depending on how thick the slabs are. They're good when the exterior kinda crackles and tears when bending the rack. Butt looks good too, although butt is a big, easy, forgiving piece of meat to cook. It'll almost always be good no matter what, especially if you're serving it as sammiches with sauce and slaw/pickles/whatever else. How is the New Belgium watermelon ale? I've been meaning to try it, but I had a bad experience with Shock Top lemon shandy, I've been scared to venture beyond like Belgian style wheat beers in that style. Not very good Underwhelming in flavor 
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Posted: 6/25/2017 7:50:58 PM EDT
[#24]
Quote HistoryQuoted:
Water pan may reduce temperature to the point where electro smoker struggles to get up to even 225 |
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Posted: 6/25/2017 7:53:34 PM EDT
[#25]
Your beverage makes me more deebly goncerned than your meat.
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Posted: 6/25/2017 7:55:01 PM EDT
[#26]
Let me know when you graduate to beef.
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Posted: 6/25/2017 7:57:44 PM EDT
[#27]
Only one way to know for sure...you will need to send full samples for testing. Purely scientific you know.
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Posted: 6/25/2017 8:01:18 PM EDT
[#28]
Quote HistoryQuoted:
Not to derail the thread, but that shit is the nectar of the gods! Quote HistoryQuoted:
Quoted:
<snip> How is the New Belgium watermelon ale? I've been meaning to try it, but I had a bad experience with Shock Top lemon shandy, I've been scared to venture beyond like Belgian style wheat beers in that style. |
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Posted: 6/25/2017 8:01:39 PM EDT
[#29]
Quote HistoryQuoted:
Let me know when you graduate to beef.  I spray it with a little apple juice and vinegar, seems to help but I'm not sure why.
Thankfully everything I've made is edible and I do like food. |
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Posted: 6/25/2017 8:07:14 PM EDT
[#30]
Quote HistoryQuoted:
Water pan may reduce temperature to the point where electro smoker struggles to get up to even 225 |
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Posted: 6/25/2017 8:10:40 PM EDT
[#31]
I bought an electric smoker earlier this year after several years of using my charcoal side smoker. I've done beef ribs, brisket, chicken wings, and whole chickens with good results and considerably less work. On mine, the element has a metal heat shield with the water pan on the first rack. I keep my pan filled, smoke ribs at ~220, cut the smoke for the last couple of hours and use foil if needed towards the end. I'm not a big fan of marinades or wet sauces so I only use a dry rub of paprika, salt, and pepper on beef the night before.
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Posted: 6/25/2017 8:15:26 PM EDT
[#32]
I have this smoker, does an awesome job. I used to smoke with charcoal but I like the electric better. It's just a heat source, doesn't mean much to me if it's electric or charcoal/wood.
http://www.acehardware.com/product/index.jsp?productId=68307136&KPID=21863740&cid=CAPLA:G:Shopping_-_Grills_-_NN&pla=pla_21863740&k_clickid=d2338d33-6209-4559-93a4-8248a37cc796 |
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Posted: 6/25/2017 8:41:58 PM EDT
[#33]
Quote HistoryQuoted:
Cook your ribs using the 3-2-1 method. Virtually impossible to mess them up that way.
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Posted: 6/25/2017 8:48:34 PM EDT
[#34]
Quote HistoryQuoted:
I do baby backs for 3 hours @ 220 then another 3 hours @ 220 wrapped. I'm sure I'll be called an apostate for using foil but whatever. No one has ever complained. Quote HistoryQuoted:
Quoted:
Cook your ribs using the 3-2-1 method. Virtually impossible to mess them up that way.  Attached File |
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Posted: 6/25/2017 8:50:57 PM EDT
[#35]
0/10 electric cheat box
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Posted: 6/25/2017 8:52:15 PM EDT
[#36]
Quote HistoryQuoted:
He put mustard on it.....that meat never had a chance Putting rub on overnight.. is way too long. Add rb about 2 hours before going on smoker |
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Posted: 6/25/2017 8:53:06 PM EDT
[#37]
The problem is seasoning meat and ot cooking it right away. Salt leaches moisture out of meat, you can marinate meat over night but not season. You meat will end up dry and not very tasty except for the bark which will be very tough.
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Posted: 6/25/2017 8:56:42 PM EDT
[#38]
Quote HistoryQuoted:
Here's some after the 2 hour foil. https://www.AR15.Com/media/mediaFiles/394844/IMG-0143-238898.JPG 
I do a full 3 in the foil to pull the meat back from the bone slightly. No sauce on mine until it gets off the smoker but that's personal preference. Once I figured out how to smoke brisket, baby backs and whole chickens I felt like the learning curve was worth it. Of course over $100 worth of meat was wrecked to get there but so be it. |
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Posted: 6/25/2017 9:02:57 PM EDT
[#39]
Quote HistoryQuoted:
0/10 electric cheat box The process is just a means to an end to me. If I could get the same results out of a crock pot or a microwave I wouldn't mess with a smoker at all. |
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Posted: 6/25/2017 9:04:36 PM EDT
[#40]
Quoted:
Coated with mustard than dry rub, wrapped in plastic overnight in the fridge. Pulled them out for an hour before smoking at 250 degrees. I pulled the ribs at 190 degrees and the butt at 205 degrees. Once out I wrapped them in foil for 30 minutes. I used pecan wood. Honestly the ribs are mediocre, I should have pulled them at about 160-ish. They have a nice flavor but the bark is too tough in most spots. I need to up my mopping game to help keep them more tender on the outside. https://www.AR15.Com/media/mediaFiles/100831/IMG-0849-238676.JPGhttps://www.AR15.Com/media/mediaFiles/100831/IMG-0847-238675.JPG The butt came out tender and falling apart, it was almost a pain to get it off the rack in one piece. Oddly enough, the bark on it is nearly perfect in texture and taste. The beer is a New Belgium Ale, Juicy Watermelon. I wanted to try something different from my typical summer shandy type brews. This. |
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Posted: 6/25/2017 9:05:13 PM EDT
[#41]
Electric =Fail
Lock her down 
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Posted: 6/25/2017 9:08:47 PM EDT
[#42]
Quote HistoryQuoted:
Electric =Fail Lock her down |
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Posted: 6/25/2017 9:13:47 PM EDT
[#43]
Quote HistoryQuoted:
Why does electric solicit such a response? I would think electric could result in the most consistent product. Quote HistoryQuoted:
Quoted:
Electric =Fail Lock her down
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Posted: 6/25/2017 9:24:54 PM EDT
[#44]
Quote HistoryQuoted:
Why does electric solicit such a response? I would think electric could result in the most consistent product. 
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Posted: 6/25/2017 9:34:01 PM EDT
[#45]
I've smoked for years on a charcoal burning Ugly Drum that I built myself and it works great, but I got a small electric smoker for Fathers day to use when we take our camper to the lake or anywhere I don't want to lug around a 55 gallon drum sized smoker.
Tried it this weekend with a brisket point and I'll be damned if it didn't do a great job. Super consistent temps. I did put foil over the bottom rack to prevent direct heat from the element from hitting the meat. Funny thing was, we didn't have electric hookups where we parked this weekend so I ran it off a generator. Not the most efficient use of gasoline, I suppose
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Posted: 6/25/2017 9:51:36 PM EDT
[#46]
Quote HistoryQuoted:
Simple way to cook ribs is 3-2-1 method or 2-2-1 for baby back ribs. 3 hours in smoker at 225-250 2 hours wrapped tightly in foil with some apple juice or whatever is your preferred liquid 1 hour again in smoker with some sauce mopped on top. Very easy. Nothing wrong with electric smoker. But yeah keep heating element covered from juices and to protect food from hot spots. Also read about AMNPS. Very convenient in electro smokers Here are some fall of the bone ribs I did last 4th of July 
https://www.ar15.com/forums/t_1_5/1885033_Dinner_Pic_July_4th.html |
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