I finally smoked some meat on my Open Range and of course the first cook had to be baby back ribs. I prepared them from a Chris Marks video I watched on Youtube.
I took off the membrane like I usually do and then I lightly spread a layer of mustard front and back and then added some Three Little Pigs Memphis Style rub. I also used a fork to poke holes between the bones on the back side of the ribs before I put on the Mustard and rub.
I used two large Weber chimney's of unlit with a half chimney of lit and two small pieces of Hickory chunks. I brought the smoker up to about 250 and put on the ribs. I set the spinners to 1 1/2 turns and the damper at about 11:00. The temps stayed from about 255-280 during the entire cook which was okay with me since I tend to cook ribs at a little higher temperature.
I cooked the ribs until a toothpick pushed in between the bones went in like butter and pulled them off after about 5 hrs and 45 minutes of cooking.
The ribs were tender and had a very good taste. Here are some before and after pics.
Before:
Overall I'm very happy how the smoker performed and how the ribs turned out.
Wayne
