First smoke First ribs on the offset and Qview

Discussion in 'Pork' started by trashcan, Jul 7, 2009.

  1. trashcan

    trashcan Smoke Blower

    This is the first time I've made ribs on a smoker. So, needless to say I'm pretty stoked. I had a rack and a half of spares from a local supermarket (Wisted's) and one half rack from a super market in another town (Joseph's). The Wisted's ones win. Way meatier.
    I smeared french's mustard on a rack and a half and honey mustard on the other. Didn't notice any taste difference. Rubbed them down with my chicken rub, IE:

    1/2 cup brown sugar
    1/4 cup paprika, (hot, mild, whatever)
    1tbs garlic powder
    1tbs celery salt
    1tbs kosher salt
    1tbs cayenne powder
    CBP until it tastes right

    as a basis. Sometimes I add Chili powder, onion powder, old bay, clove, mrs dash... just about whatever. But I always mix the old batch with the new so there's no way in knowing what exactly is in it. All I know is it's been tasting better and better for about six months now.

    Fueled by a couple generous hunks of red maple I found and royal oak steakhouse...

    After about two into the smoke the little riblets closest to the fire box were foiled with a squirt of sweet baby rays and some warm beer while the tasters were devoured. After about 45 min. to an hour later, apon unfoiling they never made it back to the smoker... wow.

    BARK!



    I foiled the ribs with the same solution forr hours in, and took the ribs off as they reached 177 180. Then let them rest. I didn't return them to the Chargriller, as they seemed just about perfect, with firm, (but not quite as firm as ham) and a strong but not overpowering maple flavor. No sauce, none needed.

    Bark, but not enough... still awesome.

    Not a perfect smoke ring, or picture. Still I'm more than happy



    Keeping the smoke nice and blue was not problematic, but for the first two hours it was much more than just whispy, and it was hard to keep the temps below 250. But me and the chargriller came to terms and the last five or so hours stayed in the 225-240 range almost by themselves.

    Next up, Top or bottom round rosts for sammies, a fatty, and maybe abt's if I have any money.
     
  2. waysideranch

    waysideranch Master of the Pit OTBS Member SMF Premier Member

    Looks very good. Nice job.
     
  3. cajunsmoke13

    cajunsmoke13 Master of the Pit OTBS Member

    Those look great. nice job...
     
  4. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Looks awesome [​IMG] and I would suggest the top round
     
  5. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    Nice job! They look great. [​IMG]
     
  6. ezmoney

    ezmoney Meat Mopper

    GA
    Looks Wonderful
     
  7. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    Now, that's some good ribs right there...

    Nice smoke, TC!

    Stay with it, nothin' wrong with them vittles!

    Eric
     
  8. meat hunter

    meat hunter Master of the Pit SMF Premier Member

    Its 10 O'Clock here right now and I want ribs. Man those look good. Good job.
     
  9. One thing i do to firm up my spares is to finish them on the gas grill. After they come out of the foil they are usually falling apart. I end up with a 3-2-1/2 hr or less ratio. It firms them up real nice and adds a little more bark. Just be careful with the heat and do not walk away from it. I don't even close my lid. You don't want to burn what you just spent 5-6 hrs smoking. Maybe this helps. Ribs look good!
     
  10. old poi dog

    old poi dog Master of the Pit OTBS Member

    Great looking ribs!! Thanks for the view.
     
  11. scottyaz

    scottyaz Fire Starter

    Those look great!
     
  12. rickw

    rickw Master of the Pit OTBS Member

    Some good looking ribs ya have there, congrats.
     
  13. gnubee

    gnubee Master of the Pit OTBS Member SMF Premier Member

    You could build a franchise with Q like that! [​IMG]
     

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