Got a Pit Boss pellet smoker and champion blend pellets for my birthday. Putting it together today. After i do the burn off I will be doing a rack of baby back pork ribs with a dry rub no wet sauce. I am looking for advice on the smoking. I have never smoked any meat before. The directions say 225 degrees for 4-6 hours. Do use smoke the entire time or smoke only part of the time? Any advice is greatly appreciated.
I usually cook ribs in our gas oven 300 degrees for 3 hours and they are fall off the bone and a nice bark on them.

Follow the lighting instructions to get it to 225. Once at 225 for a few min, put your ribs on (tear off that thin tissue that's on the bone side of the ribs. Put em on that bone side down for 5 hrs. Spritz em with from a spray bottle of apple juice about every hour. Enjoy.

Forgot this: wrap in foil for last hour or hour and half. Pour remainder of apple juice in foil with ribs.

I've been cooking in mine lately, a Christmas present, and I've found it takes considerably longer than what your use to in a conventional over.

At 225 degree Smoke 3 hrs. After that Wrap tight with foil and cook for 2 hrs. No more smoke needed. That should do it. If you want to add sauce do so and go another hour. Some ribs depending on the meat may need to go the full 6 hrs. To get fall off the bone most will be done in the 5 hr range.

This is basically how I do it. Smoke for 3 hours. Wrapped in foil for another hour. Then, unwrap and back on the smoker for 30-60 minutes.

It's hard to screw it up...don't worry.

I just made some jerky last night. I got some cheap, lean rump roast at the grocery store. Marinated it for 8 hours and then smoked it for 2 hours. DELICIOUS!

Cheap beef at the grocery store!

Maybe not beef?

my rib recipe from my family cookbook I wrote. You use it at a guideline and they will be great.

Before you smoke anything get a separate thermometer that u can put in the smoker & verify the actual temp. The gauges they put in smokers are notoriously cheap & crappy and will not give you a proper/accurate reading. With a proper reading you know what temp you are actually cooking at and can change things as needed. No need to be all pumped for your first smoked meal only to have it raw/overcooked because the gauge was off.

Sorry, I had too

This>>>>>> "At 225 degree Smoke 3 hrs. After that Wrap tight with foil and cook for 2 hrs. No more smoke needed. That should do it. If you want to add sauce do so and go another hour. Some ribs depending on the meat may need to go the full 6 hrs. To get fall off the bone most will be done in the 5 hr range."

Yes , Ribs you will need to remove the membrane on the inner side . I make a slice and take a paper towel and grip it and it usually pulls of pretty well.

LOL I thought that was a Jurassic Park selfie

That is what I do also.

Please don't inject every thing you smoke or put some type of sauce on it, learn to make your own dry rubs and let the rub and the smoke flavor what your cooking. Ribs and chicken legs for the kids might need some sauce but pork butts or brisket never. Ribs can be tricky until you figure out hot spots and temps on your particular smoker, pork butts are probably the easiest thing to smoke and have turn out great . I find a smoke tube helps with the bigger pieces of meat.

I was thinking the same thing. I don't like covering my food in ketchup and corn syrup.

How'd it go for ya?

Must be the pig's innards in the tub to the left.