2 racks of spares qview

Discussion in 'Pork' started by pid, Oct 5, 2009.

  1. pid

    pid Fire Starter

    a trip my state fair found me heading home with a new green mountain grill, pellet grill like traeger. wasn't planning on buying one for a few months but that fair deal was to good to pass up.
    first cook was ribeye steaks followed the next day by two racks of spare ribs. i trimmed one kc style and saved one skirt to smoke another day.
    3-2-1 cook method, maybe should have gone 2-2-1 but they were still darn good.
    enjoy!

    ready to go


    wrap time


    after the wrap


    ready to eat!


    served up with bread and sweet tater
     
  2. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Perfect, nice job.[​IMG]
     
  3. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

  4. pid

    pid Fire Starter

    thanks guys! mossymo i never even thought to get one, i'll have to snap one later since it's to dark out now.
     
  5. You have inspired me to do some slabs!
     
  6. old poi dog

    old poi dog Master of the Pit OTBS Member

    I like the caramel color on the surface of the ribs. Looks like your smoke ring went through the meat too. Great job. Thanks for the q-views.
     
  7. pid

    pid Fire Starter

    thanks poi dog, i was pleasantly surprised with that thorough smoke ring!
     
  8. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Those ribs look awesome and tastey too. You did a fine job and the smoke ring is very promanent too. I also like the colora nice burgandy color. Did you srve then with a sauce or anything I hope and they look like you didn't have to serve them with anything at all. We used to put bbq sauce on almost all of my grilling food but now that we smoke alot more I haven't made a bbq sauce in a month or so. we are getting alotof flavor from the smoker.
     
  9. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Great looking ribs! Perfect color. Made me drool already this morning.[​IMG]
     
  10. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Great looking ribs, the color is perfect, looks like it had good smoke penetration, they look good enough to use in a BBQ Rib Magazine Presentation...[​IMG]
     
  11. pid

    pid Fire Starter

    thanks for all the comments, mballi i always have suace in case but it wasn't even brought out, they definitely didn't need it. due in part from all the advice i've gotten here.
     
  12. pandemonium

    pandemonium Master of the Pit

    wow those are the perfect looking ribs, i am tired of the blackened ribs that mine turnout as, even though they are good i want to make them like the ones you did. Guess you do have to foil them to get that good look to them?
     
  13. pid

    pid Fire Starter

    thanks pand, i don't have a lot of exp. to give real informed advice but what i have found is the 3 2 1 method is great, but it's not always a solid 3hr 2hr 1hr scheme in that exp. as well what i've been doing is spritzing with apple juice and rum mixture but not exactly on the hour as i like to keep the temp steady in trying to keep minimum cook times and i give it a heavy douse when wrapping in foil(for good or bad), and the last two rib cooks i've done, i've only mopped the ribs once or twice with sauce in the last hour or so after unwrapping, but i've been getting great smoke into my meat lately.
    anyway, that was my process on these and have been my best ribs yet, sometime(maybe nexttime) i'm gonna try lightly mopping with sauce like ten minutes before i wrap.
    comments anybody? i don't want to give out bad advice as i still consider myself a newb.
     
  14. oneshot

    oneshot Master of the Pit SMF Premier Member

    Fantastic job on those ribs pid!!!!!! [​IMG]
    You definately deserve points for that smoke!!!! [​IMG]
     
  15. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    I noticed that myself. Lower initial starting temps, and especially if it's prolonged, seem to promote smoke penetration. I've found that tossing the meat on when it's just above freezing will pound that smoke a bit deeper as well. Whatever it was that you did with it worked out very well.

    It sounds like with her maiden run and this nice round, you won't have a GREEN Mountain very long...she'll be another well seasoned good ol' combo cooker before you know it!

    Keep it coming...you two get along great!!! [​IMG]

    Thanks for sharing.

    Eric
     
  16. Those look fantastic! Bet they tasted even better.
     
  17. slim

    slim Meat Mopper

    Man those look amazing....pm me for my address....next time you cook some send some of those to KY
     
  18. Those Ribs look great[​IMG]I have been researching the pellet smoker grills. Interested to get a review on your new rig.
     

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