Baby back ribs

  • 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.

iso

Smoke Blower
Original poster
Aug 16, 2007
113
10
Monroe, WA
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. :
ribs.jpg



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


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

Next up: Smoked turkey.
 
Ribs look wonderful, but please explain to me what I am seeing. Are those pieces of wood on wire?
 
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.
 
And I can't tell from the pic, do you have tuning plates in there?
 
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.
 
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. http://s178.photobucket.com/albums/w247/gypsyseagod/pit mods/
btw- i have the 2 pits set up in 2 totally different ways- but same temps w/ the baffle & water pan.
 
Great looking ribs...
PDT_Armataz_01_34.gif
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.
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky