Baby back ribs

Discussion in 'Pork' started by iso, Sep 2, 2007.

  1. iso

    iso Smoke Blower

    First smoke of my new Brinkman SNP with mods. Wife and I came across a vendor called Garlic Gourmay at the Evergreen State Fair yesterday. Picked up some interesting tasting seasonings (Killer Cajun & Jamican Jerk). So I rubbed a slab of ribs down with the Killer Cajun and let them sit in the fridge overnight.

    Smoke time: 6h 45m
    Avg chamber temp: 200F
    Rib temp at pull: 163F (wrapped in foil and let sit for 15m)
    Wood: Mesquite then apple

    At the flip & almost done. Threw the fatty on a bit late so it is still going. :

    Done and cut up. Family got a few pieces before I snapped the pics.:

    Family loved them. The Killer Cajun seasoning is a bit spicy for my taste.

    Next up: Smoked turkey.
  2. adb551

    adb551 Smoke Blower

    Ribs look wonderful, but please explain to me what I am seeing. Are those pieces of wood on wire?
  3. iso

    iso Smoke Blower

    Yes those are small pieces of mesquite wood on the wire. I drill holes through small chunks of wood to hold the thermometer probes off the wires. I am still trying to even out the chamber temps. Getting about a 10 degree diff from mid-chamber to stack end.
  4. adb551

    adb551 Smoke Blower

    Hmmm. not a bad idea. Does it seem to work well for you?
  5. adb551

    adb551 Smoke Blower

    And I can't tell from the pic, do you have tuning plates in there?
  6. iso

    iso Smoke Blower

    Seems to work fine so far.

    No tuning plates yet. Flipped the drip tray and raised to the top position. Need to put in a damper(?) and move the stack down to move heat better.
  7. deejaydebi

    deejaydebi Smoking Guru

    Looks great ISO - fine job ya did! [​IMG]
  8. gypsyseagod

    gypsyseagod Master of the Pit OTBS Member

    great pics i have 2 snp's - i'd add(foil wrapped left end ) tuning plate, a water pan, & a foil baffle- see my mods- gets 225-210 across the pit- 230 on the warm rack... just some help from another snp owner- btw- w/ the water pan expect to use twice the fuel but consistent heat throughout the pit- here's pics. mods/
    btw- i have the 2 pits set up in 2 totally different ways- but same temps w/ the baffle & water pan.
  9. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    Gotta try the hole drilled in the chunk 'o wood thing! Cool idea!

    Take care, have fun, and do good!


  10. smokebuzz

    smokebuzz Master of the Pit OTBS Member

    I like the wood chunck idea also,
  11. redbrinkman1955

    redbrinkman1955 Smoking Fanatic

    I like the way you put you therm thru the corks and use them to keep them up off the grill
    Good luck and Good Smoking
  12. seaham358

    seaham358 Smoking Fanatic OTBS Member

    Great looking ribs...[​IMG] What did you used as a rub or BBQ sauce.

    I use a piece of 2x4 about 2" wide with a hole drilled in it to keep the probe off the grates..
    Any wood should work fine.. I leave the end of the probe exposed so the heat picked up or insulated by the wood does not effect the true reading.

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