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Ist Rib Smoke on the MES 40 2.5

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  • Ist Rib Smoke on the MES 40 2.5

    Ok, I have become quite proficient with my wood/charcoal cooks particularly with ribs. Always predictable. My first attempt to do ribs on my new MES was a learning curve for sure. Rubbed and prepared 4 slabs of spares, yellow mustard, Mad Hunky General, saran wrap, into the fridge Saturday night. Plan was to start the MES 1 hour before church, then put the ribs in before leaving the house with a loaded Amazn tray full of alder pellets. Set MES temp at 240, 6 hrs. and left. Came home after Church & lunch approx. 3 hr. later to foil the ribs. They didn't seem quite the doneness for 3 hrs I'm used to so I jacked up the temp a little and left as is for another hour or so. Finally satisfied with the progress I wrapped with foil and and put back in for 2 hrs. Took them out after the 2 hrs and they didn't seem like they usually do so left an additional hour unwrapped and they seem to be close to my normal expectations. Awesome flavor, tender but firm bite. Total time was a little over 8 hours. Next time I will use my Maverick probes to monitor chamber temp. Loved it...no fire maintenance!
    sigpicYeah...that's right...I'm smokin'.

    The GOOD ONE smoker grill
    Weber 22 1/2 Wannabe (aka WW)
    Weber 22 1/2 Silver One Touch
    Smokey Joe New model, Smokey Joe 1984 model
    fire pit in the yard
    10 & 12 Lodge DO,
    Maverick ET73, ET732.
    A-MAZE-N SMOKER 5x8, RED HOT Thermapen
    MES 40 Gen 2.5 electric smoker

    Rick

  • #2
    Yup---Don't ever trust the built in Therms.
    I use my Mavericks all the time, and only use the MES Temp reading to know how much to adjust the MES to get the proper Temp on my Maverick--->> Near the meat.

    Even if the MES is correct, it's not where your meat is.

    Bear
    Vietnam Vet---9th Inf. Div. Mekong Delta (1969)
    Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---


    Mom & 4 Cub litter---Potter County, PA:

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    • #3
      You are so correct sir! I am ready for another run now that I have seen the error. Thankfully I know enough to have salvaged the cook and am not discouraged. Looking forward to it. Thanks for your very helpful advice and can't wait to do another.
      sigpicYeah...that's right...I'm smokin'.

      The GOOD ONE smoker grill
      Weber 22 1/2 Wannabe (aka WW)
      Weber 22 1/2 Silver One Touch
      Smokey Joe New model, Smokey Joe 1984 model
      fire pit in the yard
      10 & 12 Lodge DO,
      Maverick ET73, ET732.
      A-MAZE-N SMOKER 5x8, RED HOT Thermapen
      MES 40 Gen 2.5 electric smoker

      Rick

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