Discussion in 'Pork' started by billyboy402, Mar 20, 2016.

  1. Good morning,

    I have been wanting to try these for awhile now, so following Bearcarvers instructions i was on my way.

    I cured a rack of spare ribs for two days, rinsed and soaked for an hour and seasoned them up with fresh CBP,onion and garlic powder, and into the smoker at 140 to form a pellicle.

    AMNPS is well lit

    So into the smoker it goes

    They already smell great, will be back in three hours when i put them into there apple-juice sauna.
  2. bdskelly

    bdskelly OTBS Member SMF Premier Member

    Looking great!  b
  3. bearcarver

    bearcarver OTBS Member

    Great Start, Billy!![​IMG]

    Boy are you in for a Treat !![​IMG]

    Be Back.


  4. smokinal

    smokinal Staff Member Moderator OTBS Member SMF Premier Member

    I'm in!

  5. I'm definitely in for this one.


  6. Did someone say Bacon I.m in


  7. mneeley490

    mneeley490 OTBS Member

  8. Well as i am typing this my mouth is full and i am down to a half rack of ribs already. here they are fresh from the smoker.

    Color came out darker then i would have liked, and i noticed it when i wrapped them in foil and apple-juice. I have put off for too long buying a new probe and i think it has caught up to me.

    Internal colors were great and the flavors amazing, They came out more tender then i wanted, again, think that my MES 30 temps are swinging to much as in my darkness issue. Overall for today i am still very happy. I got great tasting ribs and a smoking lesson. I will be ordering a probe this week and giving these another go shortly. The flavors are just too good to not get perfect. Thanks again everyone.
  9. b-one

    b-one OTBS Member

    Looks tasty!
  10. bearcarver

    bearcarver OTBS Member

    The inside looks good, Billy!![​IMG]

    However I think you should get a Maverick wireless Digital----I prefer the ET-732.

    The outside of your Ribs looks like the heat was quite a bit higher than 225°.

    You can't trust any Temp readings you get from an MES.

    With a Maverick you'll know what the real Smoker Temp is, and you can adjust the MES to meat the True temp you want.

  11. I gotta try this, sure looks good to me.

    Keep on smokin'                            Ed
  12. bearcarver

    bearcarver OTBS Member

    It really is Mighty Tasty, Ed !!  You won't believe it !

    I like to use a full Pork Spare rack, not trimmed to St Louis----It stays nice a moist because it's got more Meat on it.

    I just get a full rack of Pork Spares, remove the membrane & anything hanging loose, and follow my Step by Step.

    PM me if you run into a question, so I don't miss your question.


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