Congrats to him! Masterbuilt was my first smoker and is a great way to start.
I would recommend getting an A-maze-n pellet tray (or tube) for your smoke. The tube in the smoker is only good (at least mine was) for about 20 minutes of smoke. The tray will go for about 6-8 hours.
5 X 8 Smoker Maze| A-MAZE-N
He made some great ribs on his maiden smoke in HIS smoker. He has been using my Barrel House Smoker, but wanted his own, and one you could lay ribs down, not hang. He defeated me on his first smoke back in the spring on my smoker. I got fired. He has a knack for it on ribs. does outstanding ribs in either smoker.
I saw that A-maze-n pellet tray. Knew the included wouldn't last long. but, we put in the first tray, and only added one and got a perfect smoke flavor using hickory with only two small trays of chips. We shut the vent down to the smallest and maximized the amount of time the smoke stayed in the box, then opened it a tad when the smoke was gone. He forgot to add water to the pan, or didn't know that's what it was for, and still got very moist ribs. My understanding is the liquid tempers the smoke and makes it smoother and milder. I dry smoke in my hanger.
He has a system I'll share. Some may already do this. I recommend trying if you don't do ribs this way just to do something different:
-De-skin of course
-rub with mustard
-coat with season-all
-then dry rub of choice (be careful. using both can get heavy on the spice)
-half a smoke unwrapped. usually 1 1/2 hours or so for 3 racks.
-on foil or paper, add line of brown or cane sugar, liquid butter, and honey. Lay rib rack on. Lay same line on top of rack and wrap. Finish smoke till done.
-Unwrap. Baste in a good sauce of choice. Lightly. and return to smoker for 30 min. I make a really good sauce. recipe may be a few pages up.
-slap your spouse after first bite.
My wife has reactions to chemicals in most pork unless ham or bacon, so he always does beef ribs with pork. His beef ribs are out of sight. Even as good as St. Louis cuts are.
