Babyback ribs on the offset smoker

This was first try with food on the offset smoker. Got some babyback ribs. Real small ones and a bit uneven sizes. So some got a bit overcooked, even though I moved them around but guess I did not pay enough attention. But cannot keep opening the lid all the time either. This is definitely a more work demanding smoker than a WSM. But fun! Some people like to keep a water pan in the cooking chamber to keep a humid atmosphere and keep the temp down. This time I wanted to try without. Can also sprinkle them with apple juice or beer during the cook to keep them more moist or add a bit flavour. Even though some ribs got a bit overcooked, most got OK and there were no leftovers :-) The ribs stayed 4 to 5 hours in the cooking chamber before they got wrapped and put in the smoke tower in a lower temp.

Briquettes and some chunks of pecan wood for smoke.

Filled with ribs.

Have to keep moving them around due to the uneven temp in an offset.

Sampler! One of the smallest. Not bad.

Not very nice cut but nothing wrong with the taste.

As the ribs were almost done before people came, I wrapped them and rested them in the smoke tower in around 50-60 degC. Looking back, I should have put them there a bit earlier. Or used the 3-2-1 method.