Beginner from KY.

Discussion in 'Roll Call' started by dudebro, Apr 5, 2015.

  1. dudebro

    dudebro Newbie

    Hey everyone.  Beginner from KY smoking on a 18" Weber Smokey Mountain.  Making some apple smoked spare ribs for the family dinner later tonight.  I've attached some pics!

    Used some Private Selection Texas Barbecue Rub today.  First time trying a purchased rub, usually follow recipes online.

    Put them on about an hour ago!  Going to spray with apple juice after the 2nd hour every 45 minutes until completion.

    Currently running at 253F degrees, trying to get it around 225, want these bad boys to slow cook for about 5 hours.  I'll be transporting these about 30 minutes away when complete.  I am thinking about wrapping in tin foil then putting in a cooler, any suggestions?
  2. bluewhisper

    bluewhisper Master of the Pit OTBS Member

    Welcome to the board! When you transport them, keep the cooler out of reach of the driver or else you could get a ticket for Open Ribs.
  3. acres87

    acres87 Fire Starter

    Agree with your plan, try wrapping with a couple towels after foiling, should keep them plenty warm. Next time try 3-2-1 method on your ribs, it's our go to method.:welcome1:
  4. dudebro

    dudebro Newbie

    For some reason I forgot all about the 3-2-1 method.  Going for a 3-1-1 method due to time constraints!
  5. dudebro

    dudebro Newbie

    Finished up and all ready to go!  Here is the timeline I used.

    12:00 PM Placed on Smoker

    03:18 PM Wrapped in Foil

    04:29 PM Foil Removed

    04:44 BBQ Sauce added (Stubbs, Sticky Sweet)

    05:17 Pulled off

    Transporting to the family dinner, I'll try to get some pics there too!
  6. [​IMG]   Good afternoon and welcome to the forum, from a cool and rainy day here in East Texas. Lots of great people with tons of information on just about  everything.

  7. acres87

    acres87 Fire Starter

    Sure they were good, look awfully nice and meaty.
  8. rmmurray

    rmmurray Master of the Pit

    That sure is some good looking meat and one hell of an introduction post! Welcome to the forums.
    - Ryan

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