Baby Backs, Spares & 1st time ABTs w/Qview

Discussion in 'Pork' started by polishmeat, Jun 23, 2009.

  1. polishmeat

    polishmeat Meat Mopper

    Hey all,

    So this is my first post aside from the 'Roll Call', and I'm pretty pumped with the results:

    Meat: 2 Baby Back slabs from Rosebud wholesale, 1/2 slab Spare from Jewel, 10 ABTs

    Equipment: Small propane GOSM

    Wood: Mix of presoaked Mesquite & Cherry chips. Used 3 hours.

    Location: Front-yard Chicago Suburbs

    Seasoning: Generic Rib Rub mixed with GrillMates Sweet&Smokey, Applied a coat of brown sugar and allowed it to turn to mollases, Open Pit Thick&Tangy finishing sauce

    Summary: I'm a beginner with 15 or so smokes behind my belt with a small propane GOSM. I've been primarily smoking baby back ribs, but tried spare ribs and ABTs for the first time today. Rubbed the baby backs down last night to sit in the fridge, and prepped the spare slab 1 hour with rib rub (just got it) before going in the smoker. Had to try the ABTs after looking through the forums. For starters, I just used Garden Veggie cream cheese for filling.

    Smoked the ABTs for 2.5 hours, while sprtzing all meat down with a mix of apple cider vinegar and apple juice (apple juice & water in the pan). Needless to say, my buddy and I devoured every single one of these bad boys within 10 minutes. Very addicting, and will be a regular part of my smokes going forward.

    Smoked the ribs for about 4 hours unfoiled, spritzing every 45 minutes at about 235 degrees. Slathered up the meat with Open Pit Thick & Tangy sauce for 30 minutes at 260 degrees at the end of the smoke. I've got to say, I like the darkish color the sauce imparts onto the meat at a higher temp.

    All and all, a very successfull smoke. Looking forward to trying different things, like fatties that I'm reading about and possibly beef ribs.

    Let me know what you guys think.



  2. scpatterson

    scpatterson Smoking Fanatic OTBS Member SMF Premier Member

    Only 1 Picture worked but it sounds like you had a good plan.....Like to see the pics
  3. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    Yum! Everything looks great Martin. Nice job! [​IMG]
  4. werdwolf

    werdwolf Master of the Pit OTBS Member

    Lookin Good [​IMG]
  5. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    Hi Martin!

    I gotta ask this: did you sauce the ribs before smoking? I didn't see much smoke penetration is why I'm asking.

    If so, you should wait until you see some meat pulling back from the bones, and then apply the sauce to finish them up. That method will allow the deapest penetration of the smoke, as well as bit lower temperature range. Just some friendly advice there.

    225-250* is a good temp to run for pork ribs. I like to lean more towards the lower end to let the smoke soak in nice and deep.

    Other than that, everything is lookin' mighty tasty!

  6. polishmeat

    polishmeat Meat Mopper


    I applied the sauce 30 minutes before pulling the ribs. When you say the smoke penetration is minimal, do you mean about the lack of the smoke ring? I have to agree that I'm not seeing that pink smoke ring that you see on other pics.

    Let me know your thoughts.

  7. scpatterson

    scpatterson Smoking Fanatic OTBS Member SMF Premier Member

    I dont know why I couldnt see the pics but I can see them now. It looks good. Thats odd on the smoke ring. My ABTS come out almost black and yours look like they did not get much smoke to them but good none the less. I see you used chips, how often did you add them???
  8. wmarkw

    wmarkw Smoking Fanatic

    Looks real good to me dude!! Points!
  9. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    OK, I wasn't sure at first......

    I think it's a temp thing....if you drive it to hard for the first few hours, then it seals up the surface too soon. In other words, the bark forms up too fast, and that in itself can really put a damper on the smoke penetration.

    225* gives pretty good results, I have gone lower, but it's not recommended by those in the know, so I won't either.

  10. cajunsmoke13

    cajunsmoke13 Master of the Pit OTBS Member

    Nice job polish. That looks great...
  11. div

    div Smoking Fanatic

    looks like a good day eitherway but the first pic there of the ribs on the racks look like their sauced
  12. polishmeat

    polishmeat Meat Mopper


    The reason they look like they're sauced is because I put a pretty thick layer of brown sugar on them before putting on the smoker. After the rub soaks in, I apply about 1/4 cup of brown sugar on each slab. I like the sweetnees it gives to the ribs, along with the apple cider vinegar tang to balance it out nicely.

    To answer another question. I changed wood chips every hour for 3 hours. I think i will need to start with a lower temperature and/or use more chips.

  13. desertlites

    desertlites Master of the Pit OTBS Member

    looks great from Arizona-points on the smoke
  14. billbo

    billbo Master of the Pit OTBS Member

    Great looking ribs! Great job!
  15. morkdach

    morkdach Master of the Pit OTBS Member

    sawheat nice job thanks for the qview

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