Tried smoking pork BB ribs with a dry rub yesterday for the first time. Used the plate setter, feet up, then used a rib rack. (well..the "rib rack" was the rack that came with a quality roasting pan I had. Looked the same and works the same! So..why not!
Used BGE's cherry woodchips. Soaked them over night. Got the egg to 250, sprinkled on the chips, circular as the CD suggested. I drained them using my hands. The temp dropped to nothing and was taking quite a bit to go back to the 250.
I did not want to put the ribs on until it got back to 250, so I opened the vents quite a bit to make it heat up quicker. But I did notice by doing this, I was losing all of that beautiful smoke...it was was going out into the air! Abt 30 mins or so later, it got up to 250, adjusted the vents to keep it at that temp. Just abt shut them down to do this.
3 hrs later, Ribs came out great! Moist, tender..but not the heavier, good smoky flavor that I love. What did I do wrong? I am guessing:
Should I have put the ribs on as soon as I put on the chips and been patient withthe temp going up to 250?
Was I wrong in opening the vents to get the temp back to 250 (losing all of that smoke as it was heating up) ?
Should I drain the wood by using a strainer to get most of the water out rather than using my hands?
How do I add more wood chips during the smoking?