Hi all, this is my first time cooking baby back ribs. I got the 3 pack from Costco yesterday. The membrane was already removed so that's good for a newbie like me.
I salted it in the morning (1/4 teaspn per lb according to amazingribs), but I think it could take more salt. I started the WSCG on the lower charcoal rack before lunch. 7minute with gas assist. Got my hickory wood chunk in and put on the diffuser. Closed the lid and waited for the smoking temperature. I used Kirkland no-salt organic seasoning for the rub.
Once it got to about ~250F stable (according to the hood therm) I put in the 3 ribs.
I also have a iGrill2 probe checking the grill temperature close to the grate (see pic).
The hood therm and the iGrill temp are off by about 40F. I can't really tell which one is more accurate. Maybe it's because the iGrill probe is closer to the fire source. So I had been adjusting the vents every once in a while. When the iGrill reads 250F or so my hood therm is already almost below smoking range.
After 3 hours or so I checked the ribs and they look like this:
Bend test failed at this time. IT was reading 152F or so. It's been there for a long time (see pic).
Gave it another hour, bend test still failed. I started raising the temperature to go with the hood therm, but I needed to serve dinner so I sauced them after a total of 4.5hr.
The meat was still a bit sticking to the bone, but it was a good experience overall, being a first smoke. I've never smoked anything before. The ribs have very smokey flavor, but the thicker pieces could take more salt.
Next time I'll just go with the hood therm and probably trim the extra fats. It's gonna be a while though, at least not this month.
Thanks for reading.
I salted it in the morning (1/4 teaspn per lb according to amazingribs), but I think it could take more salt. I started the WSCG on the lower charcoal rack before lunch. 7minute with gas assist. Got my hickory wood chunk in and put on the diffuser. Closed the lid and waited for the smoking temperature. I used Kirkland no-salt organic seasoning for the rub.
Once it got to about ~250F stable (according to the hood therm) I put in the 3 ribs.
I also have a iGrill2 probe checking the grill temperature close to the grate (see pic).
The hood therm and the iGrill temp are off by about 40F. I can't really tell which one is more accurate. Maybe it's because the iGrill probe is closer to the fire source. So I had been adjusting the vents every once in a while. When the iGrill reads 250F or so my hood therm is already almost below smoking range.
After 3 hours or so I checked the ribs and they look like this:
Bend test failed at this time. IT was reading 152F or so. It's been there for a long time (see pic).
Gave it another hour, bend test still failed. I started raising the temperature to go with the hood therm, but I needed to serve dinner so I sauced them after a total of 4.5hr.
The meat was still a bit sticking to the bone, but it was a good experience overall, being a first smoke. I've never smoked anything before. The ribs have very smokey flavor, but the thicker pieces could take more salt.
Next time I'll just go with the hood therm and probably trim the extra fats. It's gonna be a while though, at least not this month.
Thanks for reading.
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