First batch of ribs on the new smoker

Discussion in 'Pork' started by roke87, Apr 18, 2015.

  1. First off I would like to thank everybody on these forums for all informative advice I have read throughout this forum (main reason for me signing up) long time reader, first time poster.

    Anyways I have been "smoking" for a couple years now but mainly just with a smoker box rigged up in my broil King bbq. This spring I decided it was time to take the leap and bought a master forge propane smoker based on reviews and reccomendations on the forum. Seasoned it a couple weeks ago and haven't seen nice weather since, so with a plus of 21 degrees (Celsius) today, I thought it was the perfect day for some ribs. I am pleasantly surprised about the results, and couldn't be happier, some of the best ribs I have tasted and with a little tweaking who knows, it could be time for competition? Lol. Anyways here's a pic because I know how visual you guys and gals are on this forum, wish I would have taken more though. Tips and critics always welcome! Happy smoking.
     
  2. Color is great, look tender and meaty  I'd say you hit a home run    Good Job !!!       [​IMG]

    Gary
     
    roke87 likes this.
  3. bryce

    bryce Smoking Fanatic

    Way to go Roke. One of these days we'll be able to pass these things through the internet!

    I sure love those baby backs! [​IMG]

    Bryce
     
    roke87 likes this.
  4. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Very nice lookin ribs ! Thumbs Up What kind of wood ya use ?
     
    roke87 likes this.
  5. Thanks for the feedback fellas!

    I used a combination of hickory chucks that I chopped into smaller pieces and maple wood chips.
     
  6. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Looks like some very meaty ribs.

    Nice cook.
     
    roke87 likes this.
  7. one eyed jack

    one eyed jack Master of the Pit

    I'm with Gary;  "That looks like a homerun to me".

    POINT'S
     
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  8. b-one

    b-one Smoking Guru OTBS Member

    Great looking ribbies! Can't believe how much meat was on those!:grilling_smilie:
     
  9. That is about the most meat I have seen on ribs. I can tell they weren't bought around here. Nice cook. CF
     
  10. joe black

    joe black Master of the Pit OTBS Member

    Great looking ribs. Good color and lotsa meat.
     
    roke87 likes this.
  11. carbine1koos

    carbine1koos Fire Starter

    Very fine lookin' ribs sir! 

    [​IMG]
     
    roke87 likes this.
  12. Thanks again everyone! :thumb1 copy: they definitely were a very meaty rack of baby backs, but I guess that's what we're used to up here in the great white north.

    I am pretty happy with how they came out, the girlfriend absolutely loved them, and I thought the smoke flavour was spectacular. I did em low and slow with the 2-2-1 method. 2 hours of TBS at 225, then 2 hours wrapped in foil with my concoction of beer, butter, and brown sugar. Then unwrapped and back in the smoker for another hour with the last half hour for saucing.
     
  13. sota d

    sota d Smoking Fanatic

    Wow, those are some meaty ribs. I would love to find some of them! I guess I'll have to start buying my ribs in Ontario, cuz they don't make them like that around here! LOL. Great job!
     
    roke87 likes this.
  14. bearcarver

    bearcarver Smoking Guru OTBS Member

    Very Nice Looking Ribs, Roke!![​IMG]

    Beautiful Job!![​IMG]---------------------------[​IMG]

    Bear
     
    roke87 likes this.
  15. Lol don't worry I can ship you a cryovac :icon_wink:


    Thank you sir! Ditto on the :points: for all that posted comments!
     
  16. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    So now the big question...... What to smoke next weekend ?
     
  17. Couldn't wait, the next day I was doing burgers! http://www.smokingmeatforums.com/t/187524/smoked-burgers

    As for my next adventure in the smoking meat world, not exactly sure yet, can't wait to do a butt or a brisket though. Also been eyeing some jerk chicken or beef ribs. Oh the weekend needs more days...
     

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