Baby Back Ribs w/ Q-View

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

gavin16

Meat Mopper
Original poster
Jul 4, 2014
191
32
Cedar Rapids, Iowa
Kind of a spur of the moment idea for my Saturday evening.  Couldn't decide on a round roast or this, so... I'm doing both!  


Trying something different tonight.  Put on some mustard with the rub to see if I can get a smidgin more bark.  The only thing left is to decide on the wood.  I went to town & bought some the other day, including pecan and cherry for the first time.  Would those be a decent combo for my ribs, or should I try cherry/apple, or hickory/cherry??  Ideas? 
 
Also experimenting some to get a smoke ring on these guys.  Couldn't find hardwood charcoal that I read on the forums could help, so I had to settle with a bag of Jack Daniels briquettes, smashed up some to mix with the wood.  
 
I always use a mix of cherry/apple or pecan cherry for my ribs.  Turn out yummy.  If you are wrapping them 2-2-1 or 3-2-1 then your bark won't do well.  I never wrap and always have a great bark. 

As for the smoke ring?  Why worry about that? Does nothing for flavor. 

Wanna see more pics!!!

Scott
 
 
I always use a mix of cherry/apple or pecan cherry for my ribs.  Turn out yummy.  If you are wrapping them 2-2-1 or 3-2-1 then your bark won't do well.  I never wrap and always have a great bark. 

As for the smoke ring?  Why worry about that? Does nothing for flavor. 

Wanna see more pics!!!

Scott
Ended up trying the cherry/pecan combo.  Think I may opt out on the foil wrapping this time.  That, or I'll cut/wrap half and leave the other half out for the full length.  Spraying a couple times with some apple juice/cider mix.  

As for the smoke ring, I know it adds no flavor, but it is a nice aesthetic piece I like to see sometimes.  I'm just bored and looking for something different/playing with the smoker this weekend haha.  
jk.gif
 
 
Last edited:

Out of the foil! After 1 hour.  

Final products, taken out roughly 30 minutes into the final hour of the 2-1-1 method.  This is the non foiled part:



Foiled part, taken out few minutes later:  



Left - foiled, Right - non-foiled


Either way I think I won, foiled or not hehe.. Both were great! Though I personally give the slight edge to the foil, simply due to the honey/brown sugar foil rub thrown on it.

Now onto the round roast!!  
PDT_Armataz_01_25.gif
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky