Towards the end of last year, I did 2 more experiments with the smoker.  Here’s how they went.

Take #2

For this try, I did:

• 3 wood blocks
• 4 hours in the smoker
• 2 rack of ribs, covered for 2 hours and uncovered for 2 hours
• 225°F temperature
• Obie-Cue’s Rub: Chicken and Pork

Results

• Much less smoke crust, but still couldn’t really taste the rub
• Much better color

• Meat is moist

• Uneven cooking
  • The thinner ends were much more cooked than the meater ends

Take #3

For this try, I did:

• 0 wood blocks
• 4 hours in the smoker
• 1 rack of ribs, uncovered for 4 hours
• 225°F temperature
• Obie-Cue’s Rub: Chicken and Pork

Results

• Very nice color, but no smoke flavor
• Can taste the rub

• Even cooking

Lessons Learned

• Putting 2 rib racks in the smoker really affects the cooking.  The rack on top is less cooked than the rack on the bottom.  The effect is really noticeable on the meaty end of the rack.
  • Next time, cut the rib racks into 2 pieces. Put the meaty pieces on the bottom, and thinner pieces on the top.
• 3 blocks still creates too much smoke color in the crust.  Next time, try 2 blocks.
• 225°F is a good temperature.  250°F seems to dry out the ribs too much.
• Wrapping helps preserve moisture, but lessens the smoke flavor.
  • The smoke is most intense during the first 2 hours of cooking, so if you wrap at the beginning, you get very little smoke flavor.
  • Wrapping traps moisture, but the moisture washes away the rub.  So, the ribs don’t have enough taste.  Next time, try wrapping during the last 2 hours of cooking.