My 3rd smoke. Spares. Got a few questions.

[Guitar-B-Que]

These are the results of my third smoke ever. I really feel like I have temp control down. With this smoke I think I am starting to understand a lot better how wood works in the grand scheme of things. Granted I am buying store bought hickory, so it is obviously very controlled I would think.
Though I am using it more and more each smoke(which is good right? I almost feel like there was to much wood flavor.). This time I tried to use more wood over kingsford.

I might be chastised for this, but I think the ribs were too juicy. Seems like fat content was a factor as these weren't the most lean ribs I've ever had. Or, is it maybe that I like my ribs dry?

I don't think I'm even close to figuring out if I have or if I am choosing a good rack. But, in comparison to local joints, I think my ribs were not nearly as dry as they serve them. (or as dry as I might like them) This to me sound like a bad thing. I should probably not like them as dry? Granted I understand personal taste, but I would like to eventually venture into competition BBQ. No time soon obviously. Is this weird?

I did have a once a month red meat eater go crazy over them though. I took that as a compliment.

Anyway, this is my pron. Any input is much appreciated. No mop or BBQ here. Just straight smoke. I'm gonna try the 3-2-1 next go round. This was a little more then 4 hours straight smoke.

http://i49.photobucket.com/albums/f297/McNallyPics/DSC09280.jpg

This is just stuff off the gas grill Chicken breast, chops, brats. Minus the ABT's.

http://i49.photobucket.com/albums/f297/McNallyPics/DSC09285.jpg

Does this look right? I was wondering if I did a good job cutting to STL style.

http://i49.photobucket.com/albums/f297/McNallyPics/DSC09269.jpg

[Puppyboy]

Looks like you did a pretty good job trimming to STL. A sharper knife would give you a cleaner cut. As for your ribs being too juicy, did you peel off the membrane? A lot of commercial joints do not do this to save time which retains a lot of the fat juice. That is why when you bite into their ribs the juice is running all over. Either that or you might want to let them rest a bit before slicing.

[Arlin_MacRae]

"Too juicy"? HEHE That's not a common problem! But if you hit the 'fat wall' and could only eat two or three, then yeah, they need some more cookin'. They look GREAT, though. Next time you might play with your timing and try a 4-1-1 or a 3-1-2 and watch them for dryness.

Congrats!

Arlin

[Papa Hogg]

Food looks good...As far as liking "dry" ribs that is how a lot of places serve them in Memphis, some of the ribs are almost like eating potato chips, I cook ribs this way occationally at home for something different. To do so I cook spares somewhere between 8 & 9 hours at 225*. For "normal" spares I cook them about 7 hours. If you want "dry" ribs I would not foil them, but you will need to move them a couple times in the pit.

My thoughts on wood are to use it as you use any other "ingredient", I think you can definitely over smoke. I have cooked on a char-broil off-set for 7 years & I personally think that you only need about 3-4 fist sized chunks of wood when smoking ribs, see if you can find some apple or cherry wood to use with the hickory.

Just my .02...

[itschris]

There are so many variables. Just make sure you keep a good detailed journal of everything you do and how things turned out, as well as, weather conditions. It seems like overkill, but you'll really begin to pick up on some things once you start comparing your notes to your results.

I'm not a big believer in the "right" or "wrong" way. If the food was good and everybody ate more than their share... than you had success. I think we all tend to by hyper-critical of our efforts. I'm one of the worst of offenders of it.

[Guitar-B-Que]

The over smoked thing seems to make sense. I would almost say I over smoked them, at least to my liking. I did pull off the membrane, on one side. Should I have done that to both sides. I didn't really see much of one on the other side, but it seemed like there was another one on top. The scraps were great in the beans. Best beans I have made for sure.

[Harbormaster]

...I did pull off the membrane, on one side.That's all you'll find.
The scraps were great in the beans. Best beans I have made for sure. Yep, them scraps are tasty.
Ribs look good GBQ!

[BIGDAWG69]

Only 4hrs? What temp did you cook at? I always cook mine for at least 5-6 hrs at 250. They are just right every time.