About an an hour in on my first rack of spare ribs, practice for tomorrows 3 racks and a butt. Trimmed them up St Louis style, based with mustard and then Jeff's rub. Wrapped them and put them in the frig, brought them out about an hour before grilling and I seen why Jeff said sauce is not required! lol Hopefully the execution is as good as this stuff looks uncooked!
I covered them a little more after this pic to ensure complete coverage.
When I pulled these out of the plastic wrap from the frig my mouth began to water!
Onto the smoker...pre heated for about a half hour to get the water hot and chunks heated up a little. Yesterday took forever to get the chunks smoking with this heavy wood box! I've got to pick up a cake pan or coffee can tonight. Put a little melasses in the water pan.
Got light breeze today with hot temps (90s) and I've been maintaining the heat with the probe at 225 to 235. Wish I could get it to stabilize to I could leave it alone..(practice?).
Plan is to throw 2 whole chickens on here about 2 hours in. Soaking in brine now and plan to put more of Jeff's rub on them. If I can come up with an injection marinade real quick I may inject them as well. Planning to reach meat temp on the ribs of 170 in about 6 hours but planning for 7. Going go to 165 on the chick breast. After 3 hours on the ribs I'm going to start spraying them with apple juice.
Any tips would be appreciated. Wish my execution LUCK! lol Thanks to all for the wealth of information that has gotten me this far! Ok, I'm going to shut up now and SMOKE!
I covered them a little more after this pic to ensure complete coverage.
When I pulled these out of the plastic wrap from the frig my mouth began to water!
Onto the smoker...pre heated for about a half hour to get the water hot and chunks heated up a little. Yesterday took forever to get the chunks smoking with this heavy wood box! I've got to pick up a cake pan or coffee can tonight. Put a little melasses in the water pan.
Got light breeze today with hot temps (90s) and I've been maintaining the heat with the probe at 225 to 235. Wish I could get it to stabilize to I could leave it alone..(practice?).
Plan is to throw 2 whole chickens on here about 2 hours in. Soaking in brine now and plan to put more of Jeff's rub on them. If I can come up with an injection marinade real quick I may inject them as well. Planning to reach meat temp on the ribs of 170 in about 6 hours but planning for 7. Going go to 165 on the chick breast. After 3 hours on the ribs I'm going to start spraying them with apple juice.
Any tips would be appreciated. Wish my execution LUCK! lol Thanks to all for the wealth of information that has gotten me this far! Ok, I'm going to shut up now and SMOKE!
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