Baby backs first attempt

[monaro gto]

El-cheapo Aussie walk-about grill. Charcoal and woodchips.

This is all new stuff im trying, the rub I have simply modified from whats on here and the mop well I just created lol. Fingers crossed it works out.

Night before prep ribs with rub
Brown suger
Paprika
Marjoram
Thyme
Cumin
Garlic
and Natures Seasoning.

Wrapped them up and let sit in Fridge for 24 hours.

soaked the wood chips and wrapped in foil

im trying 2/3's hickory and 1/3 Jack Daniels barrell chips.

Got my getto thermometer rigged so I can watch it from the window.

I have tried mopping them in combo of these ingredients

wrapped them up and just have to wait now.

 

[monaro gto]

well they turned out a lot better then any I had done in the past but still were not fall off the bone. Im guessing the main culprit was temp. I just couldnt get the temp below 255 for the first 2 hours. It was about right at 220 for the 2nd 2hours but dropped to about 200 for the last hour.

The beans on the other hand were great!

If at first you dont suceed, try again. I will have to use less coals and probably add some towards the end.

 

[davef63]

good start, i think alot of people like ribs that dont fall off the bone.
dave

 

[markcp]

GTO, you are making me hungry.

A tip that I was given when I started, is to start a note book to record times and temps along with any changes you will try next time. By the time my note book is full, I hope to have some great tasting food coming off. Mark

 

[mballi3011]

Well everything came out alright and you said they are better then before so your getting better. So keep it up and you'll get there and if you have any questions we are here all hours.

 

[flyfishjeep]

It all looks good to me. Plus you have got to get some credit for using the grill the way you did. Most people wouldn't be that brave. Keep us up to date on future meals!

 

[brohnson]

YUMMY!

 

[fire it up]

At least they turned out for you.
As for the temps, if you do happen to run a 200 temp that isn't a big deal, there is no rule that says you HAVE to cook between 225-250 that is just the standard way but some folks will run their smoker colder than that around 180-200 figuring you don't want the temp much higher than you want your meat temp to come to, never tried it that low but I'm sure it would work out fine but just take a bit longer to smoke.

 

[disbe81]

Ribs that are literally falling off the bone are not the right way IMO. Usually means they are overcooked, but its not easy to tell as they are slathered in BBQ sauce. I throw 1 or 2 slabs of baby backs on the smoker anytime i cook anything else. I probably go through 5 or 6 slabs of baby backs a month. I was just talking with someone the other day how i think there is a "sweet spot" for baby backs as to when you should pull them. Im guessing its about a 15 minute window to have them come out perfect. I pull mine just before they become "fall off the bone". You can usually tell when that is if the smaller tip of the slab is really small, and you start to see that falling off the bone, then its time. Also, i cut all my slabs in half and leave the thicker half on for 20-30 min longer depending on how much bigger it is.

 

[pit 4 brains]

You understand the principles and the process and you turned out some good product. Now you just need to practice and improve a little at a time. I would start by collecting all the change from the couch and ash tray and save up for anykind of smoker you can find. There are a lot of used ones out there that are basically brand new. Alot of folks get them and think they cook like an oven, so they ruin a piece of meat, never use the smoker again, and sell after awhile. A vertical would be something to look for right now imho. If your handy, a UDS is easy to build and smoke with..

gospel... don't try to re-invent the wheel, just fit it to your cart..