While still under active development, I’ve been using my pitmon BBQ pit monitoring software along with my CyberQ WiFi for a few cooks already. Today, I smoked 2 racks of pork ribs which turned out great.

Finished ribs

I used the 3-2-1 Method of cooking ribs, using a base of yellow mustard (the secret to great smoking) and a mix of commercial, off-the-shelf pork rubs. I cooked over a mix of apple and cherry wood in my WSM (Weber Smokey Mountain) smoker. For phase 2, where the ribs are foiled, I added some apple juice and honey.

While the ribs didn’t have a particularly prominent smoke ring, they had great flavor. The small ribs were a bit overdone (falling off the bone - you can see a lonely bone above) where the larger ribs required just a bit of work to get the meat off the bone. Overall, some of the best ribs I’ve ever made.

Here’s the whole cook graph from pitmon. You can see each stage pretty readily, including where some chunks of wood caught fire at the start of stage two when I had the smoker open for 5 minutes or so while I wrapped each 1/2 rack in foil, driving smoker temps up for a bit. For the final stage, where I was checking the ribs frequently, you can see how this affects stability of temperature - compare to the first 3 hours where the smoker was never opened.

Ribs on pitmon

Ribs going on the WSM - two full racks cut in half to make them a bit more manageable:

Ribs on pitmon

After smoking, just about to be wrapped in foil for stage 2:

Ribs on pitmon

I was telling the family how disappointing it is ordering ribs from some place like Black Angus when you can make ribs in the backyard that are so much better.