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papad

Smoke Blower
Original poster
Apr 7, 2009
89
11
Council Bluffs Ia.
Just had to do some ribs. Been looking at so many other peoples here I couldn't stand it anymore. So lets get right to the pics.

Here they are after being rubbed and sitting in the frige over night. Ready for the smoker:

7061f420_DSC_4746.jpg


Smoker is ready, temps pretty much stabilized on both sides:

57d3a0d8_DSC_4753.jpg


Ribs on the smoker. Had to cut a couple of the slabs to get them all on:

2debe451_DSC_4747.jpg


TBS working its magic. Using just apple wood for smoke:

50f471ad_DSC_4761.jpg


Trying the 3-2-1. Here we are just before foiling:

c3e14913_DSC_4762.jpg


It occured to me that I didn't have any liquid to put in the foil with the ribs, so I made up a cocktail of cherry Kool-Aide from the fridge  and some of this mixed 50/50. Actually tasted pretty good:

f8cf96f6_DSC_4752.jpg


Ok, here we go. Right out of the smoker. The only complaint I have is that the rub got a bit crispy around the edges. Check out the pull back on the bones:

8c15cb49_DSC_4722.jpg


Well, this is what I ended up with. The meat was surprisingly tender and juicey and a smoke ring that wouldn't quit:

bbddb4eb_DSC_4763.jpg


Hope they looked as good to you as they tasted to me. As I mentioned, the only complaint was that they got too crunchy around the edges. But I'll live with it.
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Thanks for looking. Happy smoking all.
 
That last pic is the money shot, congrats on a great smoke. It's all good my friend.
 
Nice looking ribs! I would guess the extra crunch came from a large amount of brown sugar in the rub? Either way they sure looked tastey!
 
 

Richos1 hit the nail on the head. That last shot did it for me. Great smoke you did. 2 Thumbs up man!
 
 I would guess the extra crunch came from a large amount of brown sugar in the rub?
Yeah, that's my thought too. Only thing is, if I cut back on the brown sugar, I basicly am changing the recipie and I don't want to do that because it really tasted good the way it was.

Maybe skip the last hour out of the foil? Might try that next time.
 
 
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Now your ribs do look delicuous and the smoke rind is a good one too. I like touse some brown sugar in my rub but not as muh as some folks that I have seen here this past week. I saw someones ribs had about 1/2" of brown sugar on them and they must have burnet pretty bad too. 
 
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