Well we're fogged out for the next few days so where just sitting . Bored so figured I'd try and figure out this smoking thing. The captain usually does all the smoking but he's off and idk so.


Legit not 100% sure what I'm doing but looked up some basic stuff and these guys seem to eat about anything so


Trying apple wood , took the silver skin off washed the ribs and since we're out of rub and born sugar just covered it in tonys because......idk this stuff tastes good on about anything meat related it seems.






Added some water to the deal and yeah 250 just gonna let her roll for a while and see what happens

So, how'd they turn out?

I did a rack yesterday for the wife and I. They were from a hog that my oldest son,and grandsons raised. They tuned out very good.

I'm bettin that yours turned out just fine as well.

Looking good so far I reckon for a first time should have went back and checked the smoker again because it was at 300 instead of 250 but hay

Let em go for 3 hours like you have them. Then, wrap em in foil and give em another 2 hours. Then carefully take them out of the foil for one more hour. If you're gonna add sauce to them, do it at the start of the last hour.

shouldnt really see temp spikes on an electric smoker unless your thermostat is bad, or your caught fire instead of smoking.

What method are you using? 3-2-1 is common, but my smoker seems to insist on 2-2-1

I have never tried an electric smoker, but I reckon a little while at 300 shouldn't be too bad. I always used to use the 3-2-1 method, but usually they don't need the full 3 before wrapping in foil, and, sometimes ,I don't wrap them at all. Nobody here complains about them.
Hope they turn out as tasty as they look.

......ok so what with the foli exactly? If I'm gonna take them out anyway why put them in it ? Don't really get that. Is it like searing thing or something?
Thed been in like two hours when I responded last and I bruised them down with some sauce and put them back in. Where looking decent when I checked a few minutes ago

Keeps cooking to temp without losing moisture. Juicey tender ribs!

Ok so y'all gonna think I'm weird but I kind hate have ribs that are too juicy, like makes me feel like ther under done and under done pork....yeah no ...same with chicken. Or turkey. You cut into a turkey and it's ozing out juice like a fountain,it's a no go for me . Dont like that jerkied though either wel guess I better that then out then and slap them in the foil

I'm with you wolfie, I prefer my ribs on the "chewy" side.

If I do wrap ribs anymore I use butcher paper.

I'd suggest more rub next time.

They look good, I haven't made ribs since last April. Now I'm hungry lol.

Welp never mind took them out and about had to fight the guys , everyone saying they lol perfect and are done... Wa gonna brush on another coat or two of sauce but hay guess if it's what they want

looks good!

Good ribs don't need sauce. Maybe a little to caramelize.

Serve the sauce on the side

Sauce is what you dip in after. Keep it simple. Salt and paper and wrap in foil so they dont dry out. 12 hours at 200. Enough smoke will get in the foil to flavor them. Low heat all day makes the meat fall apart.

Those look perfect to me wolfie

looks amazing.

Good job. If you want fall off the bone you can take them to about 200 degrees IT.

Thanks everyone, all the guys in the boat really enjoyed them everyone's plats look like this so looks like I need to add more meat for smoking to the grocery order

Now .....what else should I try smoking the other guys seemed to eat half the dang grocery from last hitch sooo it's a lil sparse right now... I mean we got a brisket ( one of the most over rated pieces of dang meat imo lol) cow tongue, a pork but.... Hope we have some pork chops somewhere that would be nice I think

... actually if I'm not too busy later I'll see if j can catch a decent sized half top catfish or two, heated they can be really good smoked

What kind of BBQ sauce did you use?

Don't need no stinking meat thermometer for ribs. The bend test is all you need . Grab the ribs with your tongs a kut halfway up the slap and the the ribs are bending they're done.

With the electric smoker, spatchcocked chicken is good and you can get quite a few in the smoker. I love to smoke eggs. Don't need to precook em. Put em on about the last hour/1.5hrs depending on your cook temp. Smoked cheesecake is great. Smoking is the easy part, actually getting the cheesecake ready is a chore though.