Yeah i soak in water just not flavors. Now I want bbq.

wrap in foil and poke holes in the top to vent the smoke

Bottom. Holes in the bottom will slow it down a bit more.

Well, we got a string of nice weather for the last few days with today being the nicest. So, I decided to toss a couple racks of Baby Back ribs in the smoker. Here's how it went...

Rack 1 on the top was dusted with Lucille's Smokehouse BBQ dry rub seasoning about 1 hour before cooking. Rack 2 on the bottom was dusted with Weber Sweet N Tangy dry rub at the same time.

Setup the smoker with Kingsford regular charcoal in a chimney to get it started. Added some apple wood chips to the mix for the smoke. In the water pan, I used about 2/3 gallon filtered water, and the remainder was Apple/Strawberry juice.

Got her up to about 215 Fahrenheit and in they went. Had to stoke up the heat about every 1.25 hours, so I added a little charcoal and 4 chunks of Oak wood. After about 4 hours, they were done...Damn they are good.


Here they are all seasoned and ready


Smoker at about 200 just prior to adding smoke wood and ribs


Here is a shot of the ribs (after cutting, forgot to snap pics of the whole racks) after cooking. Notice the delicious pink "Smoke Ring"...


I did sauce half of each rack about 40 minutes prior to removal just for the hell of it. Half with Lucille's Spicy Hot BBQ sauce, and the other rack got half Bull's Eye Brown Sugar/Honey BBQ sauce. These actually are the ones without sauce. The seasoning made for a nice bark


All in all they were damn good. I will use St. Louis slabs in the future though. Just more meat, more fat for the moisture, and overall better I think. Pretty damn good turn out for the first smoked ribs I have ever done.

Great looking grub there Josh! You really went all out with the strawberry juice and everything!

So you did 4 hours at 215? Usually, baby backs will run around 4-5 hours at 225-250. However, every piece of meat will cook differently. If you felt they were underdone, try kicking up the temp a bit. If you loved them, don't change a thing.

Thanks for the pictures, now I'm counting the minutes until lunch.

I dropped them on the lower rack mid way to help bring down the time. That and they were on the smaller size of bones, so they didn't require quite as much time. I think next time I will leave them on the top rack and let them take longer. They turned out great and the juice really helped add a nice twist to the end flavor.

The weekend will bring plenty of new experiments since our weather will remain nice. I have a ribeye, a chicken, and with london broil on special, some jerky may be on the forefront too!

Oh, and for addressing the heat issue, I switched from the coal pan it came with to a BBQ Wok that is the same width and that I think is the fix! Anyone having a heat problem with this particular cooker can rectify that with a $10 wok.