Proud owner of my first electric smoker - the Masterbuilt Electric Analog 30" model 20070210. You can see more on this model here. Purchased from Bass Pro Shops who have a pretty decent collection of them.
Followed directions on seasoning - easy there and gave me a temp range for the thermostat. Next day I smoked 3 racks of ribs, rubbed with "Bone Suckin Sauce". I rubbed the ribs the night before and set them in the fridge overnight then sprinkeld more rub on before bringing them out.
The next day before I loaded the ribs I turned the smoker on to set the temp in the range desired (200-250F). Once I put the ribs in I watched the temp and after a half hour I boosted the temp to get it back to range. After that settled in the smoke started and it was a nummy cook. I put apple juice in the water pan, which boiled down to a nice black sugar crust that took a week to soak out. I'll use a liner in the future, thanks.
After 3 hours I wrapped them in foil and gave them one more hour. The ribs turned out awesome!
Next up is a pork shoulder for a batch of pulled pork! That will be my next report.
One last admission - I'm addicted to Famous Dave's "Rich and Sassy" sauce, but looking at cooking up my own East Carolina Mop Sauce.
Followed directions on seasoning - easy there and gave me a temp range for the thermostat. Next day I smoked 3 racks of ribs, rubbed with "Bone Suckin Sauce". I rubbed the ribs the night before and set them in the fridge overnight then sprinkeld more rub on before bringing them out.
The next day before I loaded the ribs I turned the smoker on to set the temp in the range desired (200-250F). Once I put the ribs in I watched the temp and after a half hour I boosted the temp to get it back to range. After that settled in the smoke started and it was a nummy cook. I put apple juice in the water pan, which boiled down to a nice black sugar crust that took a week to soak out. I'll use a liner in the future, thanks.
After 3 hours I wrapped them in foil and gave them one more hour. The ribs turned out awesome!
Next up is a pork shoulder for a batch of pulled pork! That will be my next report.
One last admission - I'm addicted to Famous Dave's "Rich and Sassy" sauce, but looking at cooking up my own East Carolina Mop Sauce.
No comments:
Post a Comment