First smoke on new USD Q-View

Discussion in 'Pork' started by littlechief, Sep 19, 2009.

  1. littlechief

    littlechief Fire Starter

    Spare ribs trimmed St Louis style. Covered in mustard and lightly rubbed. Smoked @ about 230* for 7.5 hours until thickest part measured 190*. No foil, I didn't want it fall off the bone and it turned out perfect. I love the new drum, so much more flavor than with the electric smoker and easier to use.

    [​IMG]

    [​IMG]


    [​IMG]

    [​IMG]

    [​IMG]

    [​IMG]
     
  2. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    Nice! Looks like they turned out good. Why did you take them to 190?
     
  3. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    They look great... Congratulations...[​IMG]
     
  4. looks pretty darn good to me!!! Great job!! You have pics of the UDS?
     
  5. fire it up

    fire it up Smoking Guru OTBS Member

    Nice and meaty ribs, they look great!
     
  6. bigsteve

    bigsteve Master of the Pit

    Looks great. Were those ribs injected by Hormel?
     
  7. jlmacc

    jlmacc Meat Mopper

    Those look great!I am thinking on making me an UDS.You have any pics of that also?
     
  8. danbury

    danbury Smoking Fanatic

    Looks great but Hormel packaged ribs usually have stuff injected in them that gives them a hammy taste. Next time try to get some that don't have that "enhanced" stuff in them.
     
  9. helljack6

    helljack6 Meat Mopper SMF Premier Member

    First off, very nice ribs, glad you like the UDS.

    Now, I challenge you, 210, naked or lightly dusted, 5.5-6.0 hours, cook to time, not to temp.
     
  10. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Man Those look good so meaty and juicy. Great Job there Littlechief
     
  11. littlechief

    littlechief Fire Starter

    I thought I had read that here somewhere but now I cant find it. It was something like done @ 170* but more tender @ 190-200*. Did there used to be a Sticky for pork ribs? What is the correct temp?
    Thanks
     
  12. littlechief

    littlechief Fire Starter

  13. helljack6

    helljack6 Meat Mopper SMF Premier Member

    They're done when they're done, cook by time and not so much temp, you'll enjoy your cooking more when you stop worrying so much about finishing temperature.
     

Share This Page