First attempt at ribs on my new gmg

How'd you prep them?

We did ribs this weekend in the InstantPot while it was raining and they turned out pretty good.

I just use that hole on the side to hold the probe so the thermometer isn’t dangling. The pan in there is full of beer just to add a little moisture I’m kinda experimenting tonight.

Have you ever had you smoker drop in temp significantly? I left the house to run some errands and I came back to my smoker temp being 195 and then it started to climb back to 240 but I don’t know why it dropped so low.

Update?

Couple thoughts that might have impacted them.

How long did they go for? Did you check the temp with a quick read probe? I think the biggest mistake people make is not letting them go long enough.

Did you wrap them? Wrapping in foil will frick up any bark you had going and prevent the formation of any additional.

Were you drinking beer while they were going? If no, I think you found your problem.

I almost killed BigErn cooking hamburgers on a pellet smoker. I hate those things.

I just smoke them until I have a dark mahogany color on the outside then wrap in foil for an hour. Check them after an hour for doneness and go from there. Last 10 minutes they get a lite glaze.

I'm excited about getting my Jim Bowie. It was speed to arrive at the store today. But I was too hungover from a concert last night to make the drive. But I'll have it for this weekend.

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Just a heads up call GMG customer service and go ahead and get the measurement for the heat shield placement (its different for each model). It will save you a ton of headache and you won't ruin any food if you do this prior to cooking.

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I set it up and did the initial burn last night. Gmg included a waterproof info sheet that tells you how to setup the heat shield. I just went and picked up 2 butts to smoke for a birthday party tomorrow. I usually rub the butts a couple days before a cook. But i recently got a good injector, so that'll expedite the seasoning.

I will say, the Jim Bowie is badass. I was surprised with how the fan turns on and off, and gives it short puffs of air. My Louisiana's fan was pretty much running nonstop. Without even cooking with it yet, and can tell how much better this is made.

I do wish you could just turn it off, and have the fan run until the temp is okay to shutdown. I wouldn't trust my neanderthal Uncle to use it, like the Louisiana. But i can tell I'm going to love this grill. I went ahead and order the pizza oven attachment last night, after the burn.