First time doing baby backs on the Master Touch. Tried the 3-2-1/snake method. 55° and sunny with mild winds. Snake went a little more than halfway around. Did 2 bottom 1 top with a couple chunks of apple wood.
Olive oil and a store bought rib rub.
(http://i.imgur.com/mYAEjg2.jpg)
After 3 hours smoking
(http://i.imgur.com/HPOG1ef.jpg)
This was after wrapping in foil with apple juice and sweet chili sauce.
(http://i.imgur.com/HYBYbzW.jpg)
The finished product.
(http://i.imgur.com/YiSJTZZ.jpg)
(http://i.imgur.com/671OPQP.jpg)
Not as tender as I would have liked. The Thermometer on the kettle stayed about 250 the whole time. Maybe a little higher at some times. But nothing over 300.
Not bad though.
You'll get the tenderness part down soon enough....they look great, nice color !!!
If you're taking the temp from the dome therm, it will read higher than the grate level, sometimes by quite a bit......
It may be the cause of, by time, seeming that they are cooked enough, but by actual temp, could have gone on a bit more.....nice cook still the same !!!!
I'll have to try 2+2 for the snake next time and see how they turn out.
One of these days I'll get on those fancy probe thermometers...
Get one if you'd like for the bigger stuff, so you can tell more of what's going on with say, pork butt & such....
Probably don't need the fancy probe for ribs.....just stick 'em on there & roll 'till they bend good....
(http://i1223.photobucket.com/albums/dd520/1buckie/Memorials%20July%202012/MemorialsJuly2012036.jpg)
(http://i1223.photobucket.com/albums/dd520/1buckie/Last%20Sun%20Aug%202012%20015/LastSunAug2012017.jpg)
(http://i1223.photobucket.com/albums/dd520/1buckie/Last%20Sun%20Aug%202012%20015/LastSunAug2012018.jpg)
Nice job Shafzilla! You've already taken the most important step towards better ribs... listen to a guru like buckie! You'll have them down in no time 8)
Your ribs do look great. I'm with buckie on the fancy thermometer, great for steaks and chicken breast, but for ribs, try using a toothpick. Poke them after a few hours, it should go through pretty easy. After a while you'll get a good feel for what your perfect doneness feels like.
Well on your way, nice job!
Still looks good to me.
I agree with all of the above. Meat look delicious and a probe isn't actually going to read as accurately on thin meat, especially with bone. I need to do another rack; I need the practice.
Looks good to me!
My intent for the probe was for a more accurate temp on the grates.
Like this.
(http://www.firehousegourmet.ca/_Media/img_4894_med_hr.jpeg)