First Ribs and Second Thighs

Discussion in 'Pork' started by bamasmoker77, Oct 26, 2013.

  1. bamasmoker77

    bamasmoker77 Smoke Blower

    Decided to do my first ribs this weekend for the Bama/Tennessee Game. Plenty of Qview coming. Got the MES 30 set to 230. The temp out is around 35 degrees, so keeping the temp up is starting to worry me. They have been on for 30 minutes and the temp has yet to get back up to 230 after I preheated it. I am using the water pan.

    I used Jeff's Rub on the ribs.

    Also threw on some thighs that I did in the Scarbelly style. You can find the recipe in the chicken forum.

    Well, wish me luck and more Qview to come. Roll Tide!!!








     
  2. It all looks good so far. The MES shoud not have a problem holing temp at 35° A lot of people replace the water with sand. It helps hold the heat as water will not get above 212° at sea leavel.

    Keep the pics coming.

    Happy smoken.

    David
     
  3. bamasmoker77

    bamasmoker77 Smoke Blower

    Thanks for the tips. I need to get a bag of sand and fill the bowl. Have also thought of doing the bricks that I have heard others say works well for them. More pics to come. It is up to the right temp now. I know I will lose some when I take the thighs out after two hours. 
     
  4. Yea bricks work good as well. Glad your up to temp.

    David
     
  5. bamasmoker77

    bamasmoker77 Smoke Blower

    I got the thighs off and working on the mix for the second step of the 3-2-1 method. I decided to try my own little recipe for that. Went with Apple juice, brown sugar, butter, and honey. Getting the taste where I like and keeping it warm. Man my mouth is watering. I may have to get one of those thighs before lunch!!!




     
  6. bamasmoker77

    bamasmoker77 Smoke Blower

    Ribs are wrapped and going in for the two hour steam in the smoker. 



     
  7. The thighs look GREAT! The ribs are starting to take on some good color.

    Happy smoken.

    David
     
  8. bamasmoker77

    bamasmoker77 Smoke Blower

    Thanks David. The smoking bug has bitten me and I have the fever. lol
     
  9. dewetha

    dewetha Smoking Fanatic

    nice looking grub! the chicken looks really great. i want to cook some now! :)
     
  10. bamasmoker77

    bamasmoker77 Smoke Blower

    Fire up the smoker dewetha!!!
     
  11. bamasmoker77

    bamasmoker77 Smoke Blower

    Phase two is done. Just got them sauced up for Phase three! So close to eating them. The wife thought they were good enough to be done without sauce. I have to admit, the second stage juice I made really came through in the meat. I definitely could have done them without sauce, but I love cattleman's honey barbecue sauce. Here is a little look



     
  12. dewetha

    dewetha Smoking Fanatic

    the old sauce-no sauce debate!  those are looking tasty. i have ribs going on tomorrow!

    the last ribs i made i did half a rack no sauce, one rack sauce. i am warming up to the no sauce, especially after my last rib test run(1/2 racj rub only, 1/2 rack rub/sauce).
     
    Last edited: Oct 26, 2013
  13. bamasmoker77

    bamasmoker77 Smoke Blower

    I think next time I may do half without the sauce. They had a really good taste without it. 
     
  14. bamasmoker77

    bamasmoker77 Smoke Blower

    Didn't have time yesterday to post the final shots. The ribs were amazing and finishing them off tonight with the wife. Thanks for all the comments and suggestions!


     
  15. pgsmoker64

    pgsmoker64 Master of the Pit Group Lead OTBS Member

    Nicely done 77!  Ribs and thighs both look great.

    For really good bite through skin on your thighs, cook at about 275 - 290 until an IT of 165.

    Thanks for sharing.

    Bill
     
  16. bamasmoker77

    bamasmoker77 Smoke Blower

    Thanks Bill! Normally I do my thighs at 275. The highest my smoker will go. I am still new to smoking figured I would give it a try at the other temp since I was firing it up for ribs. I prefer the higher temp for the skin as well.
     

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