First Ribs Ever with Q-View

Discussion in 'Grilling Pork' started by txbrewer, Jun 8, 2008.

  1. txbrewer

    txbrewer Newbie

    So I am doing my first ever rib smoke today. I decided to use one of the rubs off this site. The first rack is a pre-butchered rack, the second is a set that I butchered down myself.


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    This is the pre-butchered rack

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    Here is the set that I butchered down (first time I have ever done this how do they look?)

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    Here are both racks rubbed down and ready for the smoker

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    And here is everything on the smoker. Unfortunately I didn't have a potatoe for the temperature probe but I figured and apple will do the same thing well enough.
     
  2. capt dan

    capt dan Master of the Pit OTBS Member

    looks good so far! Me thinks you like alot of rub on your ribs![​IMG]

    Hey that apple might not be too bad either when your done![​IMG]
     
  3. Those ribs look great. Keep us posted on the play by play. I don't see why the apple wouldn't work either. My first thought was it could be mushy from the constant heat but who knows.
     
  4. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Looks great so far thanks for sharing
     
  5. txbrewer

    txbrewer Newbie

    Here we are a little over an hour in, I am definately having issues keeping the temp up due to the wind.

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  6. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Can ya make a wind break outta something heck I've even used my truck for one in the past
     
  7. Good lookin grub so far,I know they'll be good![​IMG]
     
  8. txbrewer

    txbrewer Newbie

    Maybe this is just a first time nerves situation but after two hours I don't see the meat receading from the edges yet. Does this usually occur in the last hour (of the first three in the 3/2/1 meathod?)?

    Looking forward to these guys but nervous as heck.
     
  9. capt dan

    capt dan Master of the Pit OTBS Member

    you'll notice it in the foiling part of the prcess the most. carefull after the middle number, you might want to "tip" the rips out of the foil, so you don't tear them.

    What are your average temps at the grate?
     
  10. erain

    erain Master of the Pit OTBS Member SMF Premier Member

    lookin pretty good so far. what are your smoker temps been running?
     
  11. fireguy

    fireguy Smoking Fanatic

    looking good...good luck
     
  12. txbrewer

    txbrewer Newbie

    Been running about 190 - 225 mostly around 200 - 210.

    What do yo mean "tip the ribs out of the foil'? I wrapped in foil just a minute ago with some apple juice in the bottom of the foil. put some wood on the fire to get the heat up around 230.
     
  13. voldaddy

    voldaddy Meat Mopper

    Tip the ribs means to tip them over out of the foil. If you try to pick them up with tongs, they may tear apart on you. Looking good!
     
  14. capt dan

    capt dan Master of the Pit OTBS Member

    Thanks Voldaddy for comming to his rescue. I missed the thread, there is like 5-6 pages of stuff from today. This smoking stuff is getting popular![​IMG]

    Often the ribs get really tender during the foiling stages(braising the meat), and thats why we put them back on for 45-60 minutes after, to dry them just a tad and make them a little easier to handle. Many folks, myself included, will start their"glaze" in the last 15-30 minutes of the finishing stage. I trust they turned out well for you.

    I didn't see any Q-view!
     
  15. txbrewer

    txbrewer Newbie

    No Q-view of the finished product, I took em off the smoker and my brother took em in the house while I cleaned up some of the mess and finished a couple injected chicken breasts on the grill for my SIL who doesn't eat red meat. When I got in the racks had been cut up and people were munching away so I didn't get any pics.

    They weren't as tender as I would like and I did put tooooo much rub on em but they were pretty good for a first attempt. goign to do the next set in a couple weeks and mess with some altered sauces to get a nice glaze at the end. Hopefully the wind wont be as bad and I can keep my temp up. I had a real beating of a time with this one, I see why electric smokers are so popular.
     
  16. ron50

    ron50 Master of the Pit OTBS Member SMF Premier Member

    NY
    Sounds like what you need is a wind break. The temps were a little on the low side which is probably why you didn't get much pull back.

    I use a couple of pieces of plywood with some piano type hinges. Folds up when not in use but helps to keep the temps steady on those windy days.
     

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