Mid-cook HELP!

TXEgger

So I am attempting my first low and slow smoke job ever. I am smoking some beef ribs.

I have the egg thermo right around 250. I added 5 pecan chunks on top of the coals when I put the ribs on 45 minutes ago. I can certainly smell the pecan, but I don't see any smoke at all. I have seen others refer to blue smoke.

By the way, I wasn't going to soak the chunks, but decided to do so at the last minute, so they soaked for about an hour before going on top of the coals.

Am I doing something wrong or is all ok? Thanks.

FearlessGrill

If you smell the wood smoke, you're fine. Once the steam finishes burning off from your soaking (that's all it does) and the wood starts to burn at a controlled temp, you won't see billowing clouds of smoke. If you look closely, you'll see a thin almost invisible blueish smoke coming out of the top vent. Relax. All should be fine.

-John

Crimsongator

You will get the smoke you are looking for. Many times I see smoke and sometimes I don't while doing low and slo cooks. You may get new pieces start smoking and see smoke come and go during the cook.

TXEgger

Thanks guys!

Crimsongator

Just be sure to post some finished pictures

Grandpas Grub

 
Beef Ribs, mmmmmm good.

I have noticed here when cooking at 250° using chunks I will get smoke in the front early part of the cook. After the cook progresses the smoke will get more clear. If I bump the temperature to 270° the chunks will again begin to show smoke.

There have been many posts saying don't worry about the 'white' smoke with the flavor wood you will still get the flavor advantage throughout the cook. For any type of rib cook I usually put in 3 chunks and let it be. I don't see any advantage of soaking or not soaking.

Take a look at thrideye's write up on Smoking Wood

GG

Grandpas Grub

 
The only problem I have ever had with beef ribs was cooking too long. When I was new to the egg my first attempt with beef ribs was more than disappointing.

A couple of years later I even liked them better than pork ribs.



GG

Mike in Abita

I'll read the others responses after I finish typing. My thought is if you can smell the smoke, you will certainly taste the smoke. That's why it's important to let the bad smoke clear. By smelling the smoke from your cooker you can tell almost instantly if you want your food to taste like that.

Light Blue is a good visual reference, but smell is by far much more important. I can't remember half of the people I went to first grade with, but I can sometimes come across an aroma that reminds me of my childhood. Use your nose.

TXEgger

Ok, the internal temp is currently at 180 degrees. The dome temp is 250. They have been on for about 2.5 hours. I need these to be ready to pull around 5:15 (about 2 hours from now).

Do ribs plateau like brisket, or does the internal temp rise evenly? I am worried now they might be done too soon. What is the best approach for the next two hours? Thanks guys.

Mike in Abita

First and most important don't open the lid too often. Second: I hope someone else jumps in cause i don't do beef ribs.

TXEgger

Should I lower the temp or discontinue spaying with apple juice hourly?

Thanks.

Mike in Abita

It's just a complete guess on my part but I would keep the temp the same and quit spritzing. Can I say spritzing?

TXEgger

Thanks for the help Mike. Anyone else got suggestions?