Baby Back Ribs Myron Mixon recipe, tiny smoke ring, temperature spikes.

grussem

Hello, I'm a new BGE owner I've only had it since July and have been using it at least once a week.  I have one of Myron Mixon's books on smoking meats.  I used his baby back rib recipe and they came out very tasty and tender.  The ONLY thing I noticed is that for some reason I did not have as nice a smoke ring as I usually do and I believe the reason for this is because he calls for you to spritz the ribs every 15 minutes after the first half hour.  What I THINK happened is that too much smoke was escaping when I'd open my BGE to spritz them.  With that being said, I've never spritzed them before and have never had a problem with them being dry so I think next time I'll skip the spritzing.  Also, I noticed that the temp started spiking after a while due to me opening the BGE up every 15 minutes even though I have a DigiQ.  I think next time what I'll do is skip the spritzing but keep the pre-bbq marinade as well as wrap them and put the Hog Glaze on at the end.  Does anyone else here spritz or is there no need to really do so with the BGE? 

KennyLee

Definitely no need to spritz, especially that often.  Skip that and I think you'll love the results.

Oh, and WELCOME to the CULT! 

grussem

Copy that!  I sort of figured thats what did it, like I said I'd never had the issue of no smoke ring on the BGE before.  Thanks for the response and for the warm welcome!

SoCal_Griller

The "Smoke Ring" is caused by a chemical reaction.  The following link has a pretty good discussion about it and how to create one.

http://eggheadforum.com/discussion/1149231/is-there-a-secret-to-getting-a-good-smoke-ring

SmokinDAWG82

Myron doesn't cook on an egg so I'd skip the spritzing. He may need it, we don't