I did the crutch once and tbh wasn't a huge fan. They were good, don't get me wrong, but I'm not sure I'd call them great.

The 3-2-1 was 'invented' to limit time and to make the results easily reproducible.

If you don't do the 3-2-1 ribs require constant attention. And I'm perfectly fine with that if the ribs turn out 'great'.

Ack, I don't do mustard on ribs either. Only pork butts.

 

how do you do you ribs?

 

I like the crisp bark and going with the 3-2-1 method I don't it will come out crisp or am I wrong?

 

So I got myself a 30" Masterbuilt electric smoker and can't wait to try it out. I had a few whole turkey breast in the freezer so I pulled one out to thaw and would like to smoke one this weekend. I am thinking about using apple chips but my question is with the Masterbuilt smoker is the chip tray enough or should i be adding a amazen pellet tray to my chips? I don't have any experience with a smoker so any info / advice will be appreciated!.

 

Make sure you season the smoker before using it for food....


I definitely would add the bigger wood chip tray

 

a tray like this:
https://www.amazon.com/-MAZE-N-Amaze...eywords=amazen

or tube like this:
https://www.amazon.com/Amazen-Pellet...eywords=amazen

The tray looks like a good option. Do i just put it right on top of the heating element?

 

I don't use an electric so I'll let Chad or somebody else answer. I think someone said the tube replaces the smaller stock one, but I'm not sure

 

The tray works fine for me... Refill every 90 minutes or so. Obviously more smoke is better so additional wood isn't going to hurt...

 

You place the tray on top of the stock tray and let it roll. You can, in theory, put it anywhere on the bottom since you light it for smoke and it doesn't rely on the smoker for heat to make smoke.

FWIW, the tray on mine is plenty big for 45ish minutes of good smoke. If you can go out there and refill the box 2-3 times, you'll do just fine. There's a side loading thingy that allows you to fill the chip tray without opening the door too. I'd try this method and see if it's good for you before buying more crap.

Also, consider the tube rather than the tray, the tube you can set on the bottom drip pan and still have tons of space.

 

Per my research, more smoke isn't always better, longer lasting smoke is better. Ideally you want thin blue smoke as that's what will penetrate better and have good flavor. White smoke is getting into actual burning territory and doesn't have as good of flavor.

 

Correct

 

This is an electric smoker not a competition pit. The more smoke you can get it to produce, generally speaking and especially when using lighter woods, the better. Obviously burning straight carbon is not ideal thus the blue smoke.

You guys with these grills / smokers / cast iron pans and being so meticulous is hilarious. Meat, heat, smoke, yum. Move on. Experiment. This isn't baking there is no exact script to follow. Live, learn, eat, be merry.

 

Chad, do you use a amazen tray? You use pellets or chips with that tray?

 

My MB is stock and I use it as such.

And I've been using a variety of these...

https://www.amazon.com/dp/B01IMB3OJ2...ing=UTF8&psc=1

Since someone bought me a bunch of bags for Christmas.

 

Sure, but if I can make things better for the small task of adding wood more often why wouldn't I do that? You're right that there's no script but there are documented means of improving what you produce through other people's experimentation.

In any case, if I wanted a competition pit, I would have gone charcoal.

 

This is what I have too but I bought them locally.

 

Nothing wrong with bunch of bags of chips, just more smoking that you need to do

 

what tray are you using? Are you using an additional tray in addition to the stock tray?

 

Agreed, I said this when I went through all my wood chip bags on the 4th

 

I'm not using anything other than stock. I was referencing the pellet tray that can fit in a lot of places.

 

Sam - so you just load the loading tray every 30-45 minutes? It gives you a nice smoke flavor? I will be trying that this weekend with my turkey, debating between apple or hickory chips.

 

Just follow the smokers instructions the first time... Adjust as needed the next.

 

You'll need to keep an eye on the smoke coming out of it but yes. At a cook temp of 225F, I'm loading every 30-45 mins when I see the smoke has gone down. Higher temp will use up wood faster than lower temp so adjust as needed. As said, this isn't a science so you'll have to tweak based on your individual results. Mine vents outside so I just look out my kitchen window and see when the smoke stops. You really only need smoke for the first 2-3hrs of the cook anyway, after that the food won't pick up much more.

I personally wouldn't use hickory for turkey, that'll be WAY too strong of a smoke flavor for that meat.

 

Awesome, Thanks for the info!

 

For ribs to get the nice crisp bark should I avoid the 3-2-1 method?

 

Do the 3-2-1 just grill them hotter/longer at the end to burn up the ends and bbq sauce...

 

do you guys always do 3-2-1 for ribs? or is there options that i should consider as well?

 

I don't do 3-2-1

 

^ This. Be careful to not go too long though. Ribs can overcook on high heat really fast because there's not much meat thickness there. You basically want to sear them at super high heat for a really short time.

I've only done ribs once so...yes. And there are always options. Google is your friend.

 

Regarding the stronger wood, my brother in law always uses oak, and holy shit, the poultry that comes out will numb your mouth. I use mesquite for everything, but since I use my grill with a smoke box attached, I cannot trap that smoke in and never get an overbearing smoke flavor.

For ribs, and really any pork, I run hotter than beef, usually 300-325. That means I only need to smoke for 2 hours and wrap for 1. I serve my ribs dry and let the eater add sauce as they please.

tl;dr, I use the 2-1 method for ribs.

 

325*!

 

is right

 

 

1) 180-220oF smoking dry rubbed ribs with indirect heat for ~4 hours using wood chucks (or a smoker box with wood chips).
a) My gas grill has 4 burners, I only use one on the end which I put mesquite wood chucks on the heat shield.
b) the ribs are on the other side of the grill in the open.
2) ~15 minutes under direct high heat, slather on sauce and caramelize it.

I've been using this technique for awhile and it works very well for me.

 

That sounds like a great way to make ribs on a grill and I was thinking about trying that but now since I got my smoker i'll just use that.

 

Yeah, because any of you have had my ribs and actually know what you're talking about. And this coming from the guy who has only done ribs once.

 

Fair comment.

 

You can "abuse" pork because it has the fat content to keep the meat moist. You can't do it with brisket or beef ribs. You better be spot on 215 to 250 MAX if you're gonna BBQ beef. I have fucked up enough briskets to know. Pork however, can be adjusted if the time is adjusted with the temp. You don't have to smoke ribs for 6 hours to get great results. You just have balance the time versus temperature.

I grew up eating my dad's grilled ribs cooked for 45 min. Those were chewy. I started BBQ'ing ribs 8 years ago in the oven of my college duplex. Once I attached the smoke box to my grill 4 years ago, I took my learnings outside. I've seen all results for ribs from chewy to dry to where you can't cut them or lift a bone without them falling apart. I am no master brisket cooker, but I can handle my pork.

 

I need to smoke me some ribs.

 

yes you do!