I have the same smoker you have and have made some great ribs, butts etc. The most important thing to realize is that the temp guage on the front is 35 degrees or more off. Get a digital temp gauge and stick through the top and magnetically stick to the side or handles on side. Secondly, keep the temp 220-230 at most as slow and low are the key. Use the 3-2-1 method. This is cooking 3 hours uncovered, cover in foil for 2 hours, then mop for one hour. I foil for 2.5 hours as this is really where the ribs soften is in the foil. Add some apple juice when you wrap in foil and this really keeps them moist and adds flavor. Fill smoker tray full with soaked chips changing once every hour for first 3 hours. Keep water in bowl as high as possible as it fills with grease that looks like water but actually isnt so no moisture is transferred to ribs. Lastly pop a top and relax and enjoy!
Jun 09, 2009 Rating
Mediocre Ribs. by: Chef Matt
Paul is right, its going to take a few stabs at this until its perfect for you. I also agree with Paul about the rub. What did you use for the brine or marinade? Salt content? any citrus? Were you using St Louis style or Baby back ribs. Country or St louis style will have a higher fat content and therefore keep your meat more moist. Also make sure that your Thermometer is calibrated correctly. Hang in there and keep at it. You'll get there and it will be totally worth it.
